VEGETARIAN EGG CASSEROLE
Looking for the perfect make-ahead breakfast casserole? This delicious and healthy vegetarian egg casserole may just be the ticket! Prepared Mediterranean-style with vegetables, shallots, fresh herbs and other Mediterranean favorites like feta, olives, and artichoke hearts, it is loaded with flavor and texture. This egg casserole is versatile, and you can make it your own by changing up the veggies or even adding a meat of your choice. Be sure to grab my tips and freezing instructions!
Provided by Suzy Karadsheh
Categories Entree
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees F and adjust an oven rack to the middle
- In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
- To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, feta and parsley. Mix until everything is well combined.
- Lightly brush a 9" x 13" casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
- Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).
- Allow a few minutes for the casserole to settle before cutting throgh and serving.
Nutrition Facts : Calories 126 calories, Sugar 2.1 g, Sodium 205.8 mg, Fat 6.3 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 3.3 g, Protein 7 g, Cholesterol 112.7 mg
FRESH HERB AND EGG CASSEROLE
Provided by Joan Nathan
Categories brunch, casseroles, one pot, appetizer
Time 40m
Yield 8 small servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, beat the eggs well and add the baking powder, flour, allspice, salt and pepper. Fold in the garlic, scallions, parsley, coriander, dill, fenugreek and barberries. Adjust seasoning to taste.
- Place 2 tablespoons of the melted butter into an 8-inch-square baking dish. Pour in egg and herb mixture. Bake, uncovered, for 20 minutes. Brush with the remaining melted butter, and return to the oven about 5 minutes or until golden brown.
- The casserole may be served from the baking dish or inverted onto a serving platter by loosening the edges with a knife. Cut into 2- inch squares. Serve with cucumber-yogurt sauce (see below).
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 3 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 160 milligrams, Sugar 1 gram, TransFat 0 grams
EGG AND SPINACH CASSEROLE
A light egg dish great for any brunch.
Provided by momof3m's
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
- Beat the eggs in a mixing bowl with the onion and flour until the flour is no longer lumpy. Stir in the spinach, cottage cheese, Cheddar cheese, butter, salt, and pepper until evenly combined; pour into the prepared dish.
- Bake in the preheated oven until the casserole is bubbly and the top is golden brown, about 45 minutes.
Nutrition Facts : Calories 312.6 calories, Carbohydrate 5.6 g, Cholesterol 157.6 mg, Fat 24.4 g, Fiber 0.9 g, Protein 18.4 g, SaturatedFat 14.6 g, Sodium 529.7 mg, Sugar 1.1 g
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Reviews 6Calories 239 per servingCategory Breakfast
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