Vegetable Egg Casserole Recipe

by Katie on September 16, 2013

Since I’ve always been a cereal and milk girl for breakfast, the transition to an egg-based breakfast was not an easy one for me.  However, I’ve adapted several recipes that I now really enjoy each morning.  One of these recipes is the Vegetable Egg Casserole.  It’s a meal that can be personalized to your own preferences and is easy to make ahead of time for the upcoming week.

Vegetable Egg Casserole

2 tablespoons olive oil
1 medium onion, chopped
2 zucchini, chopped
2 yellow squash, chopped
1 tomato, chopped
12 oz. mushrooms, sliced
1 pepper, chopped
1 cup low fat shredded cheese
18 eggs
1/4 cup skim or 1% milk

Heat olive oil in skillet over medium heat.  Add onions and cook for 1 minute.  Add zucchini, squash, tomato, mushrooms, and pepper.  Saute until tender crisp.  Spoon mixture into the bottom of an 11×17-inch baking dish.  Top with shredded cheese.  Scramble eggs and milk together.  Pour over cheese.  Bake at 350 degrees for 30 minutes or until set.

You can also scale back on the proportions to make a smaller version of this casserole.  It works well for our family since several of our children like to eat it for breakfast as well.

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