Easy Veggie Omelet Casserole: A Healthy and Flavorful Breakfast Deligh
Wake up to a delicious and satisfying breakfast with this Easy Veggie Omelet Casserole! This mouthwatering recipe combines the fluffiness of eggs, the sweetness of bell peppers, and the savory flavor of cheese, all in one easy-to-make dish. Perfect for busy mornings, brunch gatherings, or meal prep, this casserole is a game-changer. With its simple ingredients, effortless preparation, and flexible customization options, this Easy Veggie Omelet Casserole is sure to become a breakfast favorite!
Ingredient
- 1 small onion, finely chopped
- 2 tomatoes, diced
- 1 cup bell peppers (green or red), diced
- 1 cup fresh spinach, roughly chopped
- 10 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons milk (optional, for creaminess)
Instructions
Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coat of oil.
Prepare the Vegetables : Chop the onion, tomatoes, bell peppers, and spinach. Make sure all the vegetables are roughly uniform in size for even cooking.
Make the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined. Stir in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
Assemble the Casserole : Spread the chopped vegetables evenly across the greased baking dish. Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Sprinkle the remaining 1/2 cup of cheese over the top.
Bake : Bake in the preheated oven for 30–35 minutes, or until the eggs are set and the top is golden brown. To check doneness, insert a knife into the center; if it comes out clean, the casserole is ready.
Serve : Let the casserole cool for 5 minutes before slicing. Serve warm with your favorite sides, like toast, avocado, or fresh fruit