Description
A hearty baked egg casserole loaded with tomatoes, green peppers, and plenty of cheese. Perfect for breakfast, brunch, or a light dinner.
Ingredients
Units
Scale
- 8 large eggs
- 1/2 cup milk
- 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
- 1 green bell pepper, diced
- 1 small onion, diced
- 1 cup shredded cheddar cheese (or mozzarella)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a skillet over medium heat. Sauté onion and green pepper for 3–4 minutes until softened. Add tomatoes and cook for 2 minutes more. Remove from heat.
- In a large bowl, whisk together eggs, milk, garlic powder, oregano, paprika, salt, and pepper.
- Spread sautéed vegetables evenly in the baking dish. Pour egg mixture over the vegetables.
- Sprinkle cheese evenly on top.
- Bake for 30–35 minutes until eggs are set and top is golden brown.
- Let cool slightly, garnish with parsley, and serve warm.
Notes
- You can substitute or add vegetables like spinach, mushrooms, or zucchini.
- For extra flavor, add a pinch of red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 280 mg