Baked Vegetable Egg Casserole

Serving: Pair with toast, fresh fruit, or a light salad for a complete meal.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Meal Prep Tip: This casserole can be prepared the night before and baked in the morning for a quick breakfast.

Variations

Meaty Version: Add cooked bacon, sausage, or ham for extra protein.

Cheese Lovers: Use a mix of cheeses like feta, Swiss, or pepper jack.

Low-Carb Version: Skip any starchy vegetables like potatoes and add extra leafy greens.

Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the egg mixture.

FAQ

1. Can I use frozen vegetables?
Yes, but thaw and drain them first to prevent excess moisture in the casserole.

2. Can I make this dairy-free?
Yes, use plant-based milk and dairy-free cheese alternatives.

3. Can this be frozen?
Yes, bake first, then cool completely and freeze in portions. Reheat in the oven when ready to eat.

4. Can I add herbs?
Absolutely! Fresh or dried herbs like parsley, thyme, or basil enhance the flavor.