Veggie Omelet Casserole
A hearty baked egg casserole filled with spinach, tomatoes, onion, and bell pepper, then finished with a generous layer of cheddar cheese. This vegetable-packed omelet casserole offers a satisfying option for breakfast or brunch.
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Ingredients
- 10 large eggs preferably organic
- 1 cup bell pepper of any color sliced into thin pieces
- 1 teaspoon salt
- 2 tomatoes cut into approximately 1/2-inch cubes
- 3 tablespoons whole milk for added richness
- 1 small onion finely chopped
- 1 1/2 cups grated sharp cheddar cheese divided
- 1 cup fresh spinach coarsely chopped
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 375°F. Lightly coat a casserole dish with butter or olive oil to prevent the egg mixture from adhering during baking.
- Prepare the vegetables by chopping the onion, bell pepper, tomatoes, and spinach into small, bite-sized pieces. Keep the pieces relatively uniform so the vegetables cook consistently throughout the casserole.
- Place the prepared bell pepper, onion, tomatoes, and spinach in a large mixing bowl. Add the eggs, salt, black pepper, milk, and 1 cup of the shredded cheddar cheese.
- Stir the mixture thoroughly until the vegetables, seasonings, cheese, and eggs are evenly incorporated.
- Transfer the egg and vegetable mixture to the prepared casserole dish, spreading it evenly across the pan.
- Scatter the remaining 1/2 cup of cheddar cheese over the surface to create a cheesy topping.
- Bake in the preheated oven for 35 minutes, or until the center of the casserole is completely set and firm.
- Test for doneness by inserting a clean knife or toothpick into the middle. It should emerge clean when the casserole has finished baking.
- Allow the casserole to cool briefly before slicing and serving.
Notes
If desired, garnish the baked casserole with additional fresh tomatoes and extra cheese just before serving.