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Egg-based casseroles have long been a cherished staple in breakfast and brunch menus across the globe. These hearty dishes offer a unique combination of convenience, flavor, and nutrition, making them popular choices for families, brunch gatherings, and meal prep enthusiasts alike. One standout recipe that encapsulates these qualities is the Morning Glory Baked Egg and Veggie Casserole. This vibrant dish not only satisfies the palate but also nourishes the body with a medley of wholesome ingredients.

Baked Egg and Veggie Breakfast Casserole

Start your day right with the Morning Glory Baked Egg and Veggie Casserole! This nutritious dish combines flavorful eggs with a rainbow of fresh vegetables, providing a wholesome breakfast option that's easy to prepare. Perfect for family meals or meal prepping, this versatile casserole allows for various ingredient substitutions to fit your dietary needs. Discover the joy of a tasty, balanced meal that will energize your mornings and impress your guests!
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Ingredients
  

8 large eggs

1 cup milk (or your favorite plant-based milk)

1 cup diced bell peppers (mix of red, yellow, and green for color)

1 cup chopped fresh spinach (or 1 cup frozen spinach, thawed and drained)

1 small onion, diced

1 cup diced zucchini

1 cup cherry tomatoes, halved

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1/2 teaspoon paprika (optional for a hint of smokiness)

1 cup shredded cheese (such as cheddar, mozzarella, or a blend)

1 tablespoon olive oil or butter (for greasing the baking dish)

Fresh herbs for garnish (optional, such as parsley, chives, or basil)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Once preheated, generously grease a 9x13 inch baking dish with olive oil or butter to prevent sticking.

    Prepare the Vegetables: In a large mixing bowl, combine the diced bell peppers, chopped spinach, diced onion, zucchini, and halved cherry tomatoes. Sprinkle in the garlic powder, onion powder, salt, black pepper, oregano, and optional paprika. Mix well until the vegetables are evenly coated with the seasonings.

      Whisk the Eggs: In a separate bowl, crack the eggs and pour in the milk. Whisk vigorously until the mixture is smooth and fully combined—this egg mixture will be poured over the vegetables later.

        Layer the Casserole: Spread the seasoned vegetable mixture evenly across the bottom of the greased baking dish. Next, sprinkle half of the shredded cheese over the top of the vegetables for added flavor.

          Add the Egg Mixture: Carefully pour the egg and milk mixture over the vegetable and cheese layers, ensuring it covers the entire surface evenly.

            Top with Cheese: Finish by sprinkling the remaining shredded cheese on top of the casserole, creating a delicious cheesy crust as it bakes.

              Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The casserole is done when it is puffed up, set in the center, and has developed a light golden-brown color on top.

                Cool and Serve: Once out of the oven, allow the casserole to cool for 5-10 minutes to set up nicely. If desired, garnish with fresh herbs for a pop of color and flavor before slicing. Serve warm and delight in this hearty breakfast or brunch treat!

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings

                    - Presentation Tips: For an appealing presentation, serve slices on individual plates with a sprinkle of fresh herbs on top, alongside a light green salad or fresh fruit for a vibrant brunch spread.