Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish or a similarly sized oven-safe casserole dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the diced red bell pepper, zucchini, and broccoli florets to the skillet. Cook, stirring occasionally, for about 7-10 minutes, or until the vegetables are tender-crisp. You don't want them to be mushy, as they will continue to cook in the oven.1 cup broccoli florets
- Stir in the halved cherry tomatoes, salt, black pepper, and red pepper flakes (if using). Cook for an additional 2 minutes until the tomatoes just begin to soften.1/2 cup cherry tomatoes, to taste salt, to taste freshly ground black pepper, pinch red pepper flakes
- In a large bowl, whisk together the 8 large eggs and 1/2 cup of milk until well combined. Season the egg mixture with a pinch of salt and pepper.8 large eggs, 1/2 cup milk, to taste salt, to taste freshly ground black pepper
- Evenly distribute the sautéed vegetable mixture into the prepared baking dish. If using, sprinkle the crumbled feta cheese over the vegetables.1/4 cup feta cheese
- Pour the whisked egg mixture evenly over the vegetables and feta cheese. Top with the shredded cheddar cheese.1/4 cup cheddar cheese
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is golden brown and bubbly. A knife inserted into the center should come out clean.
- Let the casserole rest for 5-10 minutes before slicing and serving. This allows the casserole to set properly. Garnish with fresh parsley or chives, if desired.fresh parsley or chives
Notes
Properly storing and reheating your Veggie-Packed Breakfast Casserole ensures you can enjoy its deliciousness for days to come.
Reheating in Oven: For the best texture, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Reheating in Microwave: For a quicker option, reheat individual slices in the microwave on medium power for 1-2 minutes, or until heated through.
Freezing: This casserole freezes exceptionally well. Once completely cooled, wrap individual portions securely in plastic wrap, then in aluminum foil or place in freezer-safe containers. It can be frozen for up to 2-3 months.
Reheating in Oven: For the best texture, reheat slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through.
Reheating in Microwave: For a quicker option, reheat individual slices in the microwave on medium power for 1-2 minutes, or until heated through.
Freezing: This casserole freezes exceptionally well. Once completely cooled, wrap individual portions securely in plastic wrap, then in aluminum foil or place in freezer-safe containers. It can be frozen for up to 2-3 months.
