Baked Vegetable Egg & Cheese Casserole

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Baked Vegetable Egg & Cheese Casserole

Prep Time: 15 minutes
Bake Time: 30–35 minutes
Servings: 4–6
Difficulty: Easy

This baked vegetable casserole is made with mixed vegetables, eggs, and cheese for a warm, satisfying dish suitable for breakfast, lunch, or dinner.

Ingredients

  • 2 cups broccoli florets

  • 1 cup cauliflower florets

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 small onion, sliced

  • 2 cloves garlic, minced

  • 4 large eggs

  • 1 cup shredded mozzarella or cheddar cheese

  • ½ cup milk

  • 2 tablespoons olive oil or butter

  • ½ teaspoon black pepper

  • ½ teaspoon salt (or to taste)

  • ½ teaspoon dried oregano or Italian seasoning

  • Optional: parsley or chili flakes for garnish

Equipment

  • Mixing bowl

  • Knife and cutting board

  • Baking dish

  • Whisk

  • Spoon

Instructions

  1. Preheat the oven
    Preheat oven to 180°C (350°F).
    Lightly grease a baking dish with oil or butter.

  2. Prepare the vegetables
    Wash and chop broccoli, cauliflower, and bell peppers into bite-size pieces.
    Slice the onion and mince the garlic.

  3. Sauté vegetables (optional but recommended)
    Heat olive oil in a pan over medium heat.
    Add onion and garlic and cook for 2–3 minutes.
    Add broccoli, cauliflower, and bell peppers and cook for 5 minutes until slightly tender.
    Season with salt, pepper, and oregano.

  4. Arrange in baking dish
    Spread the cooked vegetables evenly in the prepared baking dish.

  5. Prepare egg mixture
    In a bowl, whisk together:

    • Eggs

    • Milk

    • A pinch of salt and pepper

  6. Assemble casserole
    Pour the egg mixture over the vegetables.
    Sprinkle cheese evenly on top.

  7. Bake
    Bake for 30–35 minutes or until:

    • Top is golden

    • Center is firm

    • Knife inserted comes out clean

  8. Cool and serve
    Let rest for 5 minutes before slicing and serving.

Optional Add-Ins

  • Mushrooms

  • Zucchini

  • Spinach

  • Sweet corn

  • Green beans

Storage

  • Refrigerate leftovers up to 3 days

  • Reheat in oven or pan

  • Can be frozen in portions for up to 1 month

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