Introduction

This Baked Vegetable Egg Casserole is a wholesome, colorful, and protein-packed dish perfect for breakfast, brunch, or even a light dinner. Packed with fresh vegetables, eggs, and savory seasonings, it’s easy to make ahead and serves a crowd. Whether you want a nutritious start to your day or a comforting meal, this casserole is both satisfying and versatile.

Ingredients

8 large eggs

1 cup milk (or plant-based milk)

1 cup shredded cheese (cheddar, mozzarella, or your choice)

1 cup chopped bell peppers (any color)

1 cup chopped zucchini or squash

1 cup chopped spinach or kale

½ cup chopped onions

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika (optional)

1–2 tablespoons olive oil or cooking spray

How to Make