Whip up this easy Brunch Egg and Veggie Casserole for family and friends for any special occasion. Vegetarian and gluten free.
It’s another month and another Recipe ReDux challenge! As always, this month’s theme is very timely, inspiring us to create and share some healthy and delicious springtime recipes with you.
“Family Springtime Celebrations: Easter is April 1. Passover begins March 30. Whether or not you are celebrating either holiday, show us your favorite family recipes for springtime celebrations.”
Easter dinner in our home is all about the ham. But what about breakfast? We usually have some form of eggs. Whether it be hard cooked eggs, omelets or in a scramble, eggs are on the table. Today I’m sharing a vegetable-filled version of a breakfast favorite – Brunch Egg & Veggie Casserole.
You could toss in some sausage or bacon if you absolutely must, but this vegetarian version is delicious and filling just as is. It’s a high protein, lower carb (and gluten-free) breakfast that is simple to make. It does take a while to bake (50-55 minutes), but all of that is hands-off time. Actual hands-on time spent is about 15 minutes! The rest of the time you can enjoy with your family or friends you’re hosting. After all, that’s what’s most important.
What family food traditions do you have for Easter or Passover? Let me know in the comments!
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Brunch Egg & Veggie Casserole
- Prep Time: 10 min
- Cook Time: 65 min
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: breakfast
- Method: Bake
- Cuisine: American
Description
Whip up this easy Brunch Egg and Veggie Casserole for family and friends for any special occasion. Vegetarian and gluten free.
Ingredients
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 1 cup sliced mushrooms
- 2 cups shredded carrots
- 2 cups diced broccoli florets
- 2 cloves garlic, minced
- 4 cups packed baby spinach
- 2 cups frozen diced potatoes or hash browns
- 1 1/2 cups shredded cheddar cheese
- 10 large eggs
- 1 3/4 cups milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F. Spray a 9X13 baking dish with non-stick cooking spray; set aside.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion, mushrooms, carrots and broccoli. Saute until beginning to tender, about 5-6 minutes. Add in the garlic and spinach and cook until the spinach is wilted and any liquid in the mixture is evaporated, about 5 minutes. Remove from heat and stir in the potatoes.
- Place veggie mixture into prepared baking dish and spread evenly across the bottom of the dish. Sprinkle the cheese on top. In a medium bowl whisk together the eggs, milk, salt and pepper. Pour the egg mixture across the veggies and cheese.
- Place in the oven and bake for 50-55 or until beginning to turn golden on top. Let cool slightly before serving. If desired, serve topped with salsa, low-fat sour cream, sriracha, pesto, etc. To store, keep in an airtight container for up to 5 days.
Notes
This recipe can be prepped ahead of time and placed, covered, in the fridge until ready to bake.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7.5 g
- Carbohydrates: 24 g
- Fiber: 3.5 g
- Protein: 18 g
- Cholesterol: 250 mg
Be sure to stop on by The Recipe ReDux for more spring celebration recipes!
- Lunch Ideas for Busy Moms - July 10, 2024
- Why Sharing Mealtime Responsibility with Your Kids is a Game-Changer - June 20, 2024
- 10 Best Bedtime Snacks for Kids - June 5, 2024
