Easy Vegetable Egg Casserole

45 minutes
10 servings
Easy Vegetable Egg Casserole
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extra-virgin olive oil
1 Tbsp
red bell pepper, diced small
yellow onion, diced small
broccoli florets, finely chopped
2 cups
low-fat milk
1/2 cup
large eggs
kosher salt
1 tsp
ground black pepper
1/4 tsp
reduced-fat sharp cheddar cheese
1 cup
pico de gallo
1 cup



  1. PREHEAT the oven to 375°F and COAT a 9×13-inch baking dish with non-stick cooking spray. 

  2. HEAT the oil in a large non-stick skillet over medium heat. ADD the peppers and onions; COOK, stirring often, until just softened, 4 minutes. STIR in broccoli and 2 tablespoons water, COVER, and COOK 1 minute. REMOVE the skillet lid and COOK until water is fully evaporated, about 1 minute. TRANSFER mixture to the glass baking dish, spreading it out evenly to cover the bottom.  

  3. WHISK the milk, eggs, salt, and black pepper together in a medium bowl. STIR in ½ cup cheese. POUR egg mixture over the top and COVER with remaining ½ cup cheese. 

  4. BAKE until edges are set and top is golden, 30 to 35 minutes. COOL in the baking dish on a wire rack for 10 minutes before slicing. GARNISH with pico de gallo.


Nutritional Info

Per Serving: 1/10th of recipe

Total Fat
9.4 g
Saturated Fat
3.5 g
Trans Fat
0 g
Polyunsaturated Fat
1.4 g
Monounsaturated Dat
3.4 g
231 mg
491 mg
Total Carbohydrates
6.7 g
Dietary Fiber
1 g
3.7 g
Added Sugars
0 g
12 g