This vegetable cheese casserole is an easy egg-based bake filled with bell pepper, mushrooms, onion, and melted cheese. It has the comfort of a breakfast casserole while keeping the preparation straightforward: whisk, stir, pour, and bake. The vegetables add color and texture, while Italian herbs give the mild egg-and-cheese base a savory finish.
A 9-inch square or round baking dish gives the mixture enough room to cook evenly. Dice the vegetables into similarly sized pieces so no single ingredient dominates a serving and the center sets at the same pace as the edges.
Ingredients
- 6 eggs
- 3/4 cup milk
- 1/2 cup diced bell peppers, any color
- 1/2 cup chopped mushrooms
- 1/2 cup reduced-fat shredded mozzarella or cheddar
- 1/4 cup diced onion
- 1/2 teaspoon Italian herbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square or round baking dish.
- Crack the eggs into a large bowl, add the milk, and beat until the mixture is uniform.
- Add the bell peppers, mushrooms, cheese, onion, Italian herbs, salt, and pepper. Stir until the vegetables and cheese are evenly distributed.
- Pour the mixture into the prepared dish. Gently spread any vegetables that gather in one area.
- Bake for 30–35 minutes, until the center is firm, the top is golden, and the center reaches 160°F (71°C).
- Let the casserole rest for 5 minutes before serving. This helps it finish setting and makes cleaner slices.
Useful Preparation Notes
Mozzarella gives the casserole a mild flavor, while cheddar makes it more pronounced. Either option works with the vegetables and herbs already in the recipe. Cut the mushrooms and peppers small enough to fit comfortably into each slice.
The casserole can be served warm for breakfast, brunch, or a simple meal with salad. Refrigerate leftovers in a covered container. Reheat individual slices gently so the egg stays tender instead of becoming dry around the edges.
