Name: Make Ahead Veggie Breakfast Casserole Recipe Little Spice Jar
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Casserole
Ingredients: 8 large eggs; 1 cup milk; 1 teaspoon olive oil; 1 small onion, diced; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 medium zucchini, diced; 1 cup cherry tomatoes, halved; 1 teaspoon garlic powder; 1 teaspoon paprika; Salt and pepper to taste; 2 cups of shredded cheese (cheddar or mozzarella); Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with non-stick spray.
Whisk together the eggs and milk in a large mixing bowl. Set aside.
Sauté diced onion in olive oil until translucent.
Add bell peppers, zucchini, cherry tomatoes, garlic powder, paprika, salt, and pepper to the skillet. Cook until slightly softened.
Transfer cooked vegetables to the baking dish.
Pour the egg mixture over the vegetables.
Top with shredded cheese.
Cover with foil and bake for 40-45 minutes until eggs are set and cheese is melted.
Remove foil and bake for an additional 5-10 minutes to brown the cheese slightly.
Let the casserole cool for a few minutes, garnish with parsley, slice, and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a quick breakfast.

Ingredients

Instructions

Nutrition Facts