Ingredients
- 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
Instructions
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Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with non-stick cooking spray or butter.
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In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
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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.
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Add the chopped broccoli, diced red bell pepper, and sliced mushrooms to the skillet.
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Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
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Remove the skillet from heat and let the vegetable mixture cool slightly.
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Add the sautéed vegetable mixture, shredded cheddar cheese, and crumbled feta cheese to the bowl with the whisked eggs. Stir gently to combine.
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Pour the egg and vegetable mixture into the prepared baking dish and spread it evenly.
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Bake the egg bake casserole for 25-30 minutes, or until the center is set and the edges are golden brown.
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Remove the casserole from the oven and let it cool for 5 minutes.
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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!
