Healthy Veggie Egg Casserole
Start your day with a healthy veggie Egg Casserole packed with vibrant vegetables and wholesome ingredients.
This flavorful dish combines sautéed onion, colorful bell peppers and broccoli florets with protein-rich eggs, cottage cheese and a touch of shredded cheese for a creamy, satisfying breakfast or brunch option. We just love Easy Casserole Dishes in our house!
Perfect for meal prep or feeding a crowd, this casserole delivers nutrition and taste in every bite!
And a special thanks to the American Egg Board for this yummy and family-friendly recipe.
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Can Egg Casserole Be Frozen
Yes, egg casserole can be frozen for later use.
To freeze before baking, assemble the casserole, cover it tightly with plastic wrap and aluminum foil, and store it in the freezer for up to 2–3 months.
When you’re ready to bake, simply thaw it in the refrigerator overnight before cooking.
If freezing after baking, allow the casserole to cool completely, then portion it if desired and wrap it tightly or store it in airtight containers.
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You can reheat the casserole directly from frozen or after thawing in the refrigerator, ensuring that the flavor and texture are preserved.
This makes egg casserole a convenient option for meal prep.
How To Reheat Egg Casserole
To reheat an egg casserole, the best method is to use the oven for even heating.
Preheat your oven to 350°F (175°C) and place the casserole in an oven-safe dish if it’s not already in one.
Cover the dish with aluminum foil to prevent it from drying out, and heat for 20-25 minutes, or until it’s heated through.
To check, insert a knife into the center; it should come out hot.
Alternatively, you can use the microwave for a quicker option.
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Place a portion of the casserole on a microwave-safe plate and cover it with a microwave-safe lid or a damp paper towel to retain moisture.
Microwave on medium heat for 1-2 minutes, then stir if needed, and continue heating in 30-second intervals until the casserole is hot.
To avoid overcooking, be sure not to heat it too much, as this can cause the eggs to become rubbery.
Breakfast Ingredients
Ingredients for this healthy veggie egg casserole recipe includes:
- sweet onion
- red, yellow or orange bell pepper
- broccoli florets
- canola, avocado or olive oil
- eggs
- low-fat cottage cheese
- shredded cheese
- baking powder
- flour
- salt
- pepper
How to Make Egg Casserole
Preheat oven to 350°F and grease a 9×13-inch pan with nonstick cooking spray.
Chop onion and bell pepper into age-appropriate sizes. Break broccoli into small florets, removing most of the stems.
Heat a medium frying pan over medium heat, add oil, and swirl to coat the pan. Add onions and cook for 3-4 minutes until softened. Add broccoli and bell pepper, stir to combine, then season with salt and pepper. Cook for 1-2 minutes, cover with a lid, and steam for another 2-3 minutes until broccoli is bright green. Remove from heat.
In a large mixing bowl, beat eggs. Stir in cottage cheese, shredded cheese, baking powder, and flour. Add the cooked veggies and season with salt and pepper.
Transfer mixture to the prepared pan and bake for 40 minutes.
More Breakfast Casseroles
Discover more delicious breakfast casseroles that make mornings easier and more flavorful!
- Mexican Breakfast Casserole
- Buttermilk Pancake Casserole
- Farmers Casserole
- Sausage Hashbrown Breakfast Casserole
- Easy Overnight French Toast Casserole
- Crescent Roll Breakfast Casserole
- Classic Weekend Breakfast Casserole
Healthy Veggie Egg Casserole
Start your day with a healthy veggie Egg Casserole packed with vibrant vegetables and wholesome ingredients.
Ingredients
- Nonstick cooking spray
- 1/2 sweet onion
- 1 red, yellow or orange bell pepper
- 1 head broccoli florets
- 2 teaspoons canola, avocado or olive oil
- 1 dozen eggs
- 2 cups low-fat cottage cheese
- 1 cup shredded cheese
- 1 teaspoon baking powder
- 1 tablespoon flour
- salt, to taste
- pepper, to taste
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan with nonstick cooking spray.
- Chop onion and bell pepper into age-appropriate sizes. Break broccoli into small florets, removing most of the stems.
- Heat a medium frying pan over medium heat, add oil, and swirl to coat the pan. Add onions and cook for 3-4 minutes until softened. Add broccoli and bell pepper, stir to combine, then season with salt and pepper. Cook for 1-2 minutes, cover with a lid, and steam for another 2-3 minutes until broccoli is bright green. Remove from heat.
- In a large mixing bowl, beat eggs. Stir in cottage cheese, shredded cheese, baking powder, and flour. Add the cooked veggies and season with salt and pepper.
- Transfer mixture to the prepared pan and bake for 40 minutes.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 506Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 590mgSodium: 1166mgCarbohydrates: 19gFiber: 4gSugar: 8gProtein: 42g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
