Daily Dish

Daily Dish

Hearty Veggie-Loaded Egg Bake Casserole

Healthy Fact of the Day

This veggie-loaded egg bake casserole is a nutrient-dense and satisfying meal option. Eggs are an excellent source of protein, while the broccoli, bell pepper, mushrooms, and onions provide a variety of vitamins, minerals, and fiber. The addition of cheese adds calcium and richness.



  • 12 large eggs
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 cups chopped broccoli florets
  • 1 red bell pepper, diced
  • 1 cup sliced mushrooms
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley



  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick cooking spray or butter.

  2. In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

  3. In a skillet, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until fragrant and the onion is translucent, about 2-3 minutes.

  4. Add the chopped broccoli, diced red bell pepper, and sliced mushrooms to the skillet.

  5. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.

  6. Remove the skillet from heat and let the vegetable mixture cool slightly.

  7. Add the sautéed vegetable mixture, shredded cheddar cheese, and crumbled feta cheese to the bowl with the whisked eggs. Stir gently to combine.

  8. Pour the egg and vegetable mixture into the prepared baking dish and spread it evenly.

  9. Bake the egg bake casserole for 25-30 minutes, or until the center is set and the edges are golden brown.

  10. Remove the casserole from the oven and let it cool for 5 minutes.

  11. Garnish with chopped fresh parsley before serving.

Enjoy this hearty egg bake casserole for breakfast, brunch, or even a light dinner. It’s a delicious and nutritious way to fuel your day!

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