Breakfast Egg Casserole

Print

This casserole is versatile, easy to prep ahead, and is delicious in the morning for breakfast or even in the evening for dinner. Loaded with zinc, fiber, protein, potassium, choline, and calcium, this meal ticks the boxes and is sure to be a pleaser! Mix up your add-in vegetables or try different herbs and spices to make it your own. Kids can even help by mixing and measuring!

Ingredients

1 t vegetable oil

1⁄2 c green pepper (chopped)

1⁄2 c onion (chopped)

1 c potato (shredded)

salt and pepper to taste

6 eggs (beaten)

3⁄4 c low-fat or non-fat milk

1⁄2 c cheddar cheese (shredded)

Cooking spray

Yield amount

6 Servings

Preparation time

15 minutes

Cooking time

50 minutes

Total time

1 hour, 5 minutes

Instructions

Wash hands and then rinse vegetables before getting started.
Preheat the oven to 350 degrees.
In a sauté pan, heat oil over medium heat. Add the bell pepper, onion, potato, salt, and pepper and cook for 5-10 minutes or until tender. Remove from the heat and set aside to cool.
In a large bowl, mix the eggs, milk, cheese, and cooled vegetables. Be sure the vegetables are not hot, or they will start to cook the eggs.
Spray a baking dish with cooking spray and pour the egg mixture in. Place in the oven and bake for 30-40 minutes or until cooked through.
Cut into 6 pieces and enjoy!

Notes

Try other vegetables like spinach, sweet potato, tomato, or jalapeños.
Portion the slices into 6 portions, wrap, and freeze separately. Reheat in the microwave for a quick breakfast!

Equipment you’ll need:

Knife
Cutting board
Measuring cups and spoons
Sauté pan
Large bowl
Whisk or fork
Spatula
Baking Dish

Back to Search

Breadcrumb