Description
This Spring Vegetable Egg Casserole is a vibrant and wholesome dish perfect for brunch, filled with fresh seasonal ingredients and delightful flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small white onion
- 1 large carrot
- 1 pound asparagus
- 4 ounces sugar snap peas
- 3–4 cups chopped broccoli florets
- 2 cloves garlic
- 8 ounces baby bella mushrooms
- 1 pint cherry tomatoes
- 4 ounces crumbled feta cheese
- 12 large eggs
- 1/2 cup milk
- Salt and pepper
Instructions
- Preheat your oven to 350°F and grease a 9 x 13-inch baking dish with cooking spray.
- Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Add the diced onion and sauté for 4-5 minutes until soft.
- Add the remaining tablespoon of olive oil, carrot, asparagus, sugar snap peas, chopped broccoli, and minced garlic. Cook for 8-10 minutes until softened.
- Fold in the sliced baby bella mushrooms and halved cherry tomatoes. Stir for another 3-4 minutes until slightly softened.
- Transfer half of the veggie mixture to the baking dish and sprinkle with half of the crumbled feta cheese. Repeat with remaining veggies and feta.
- In a bowl, whisk together the eggs, milk, salt, and pepper until combined. Pour this mixture evenly over the veggies.
- Bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Notes
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 300 mg
Keywords: Spring Vegetable Egg Casserole