Easy Vegetable Egg Casserole

Easy Vegetable Egg Casserole
  • 45M Total Time

  • 5M Prep Time

  • 10 Ingredients

  • 10 Servings

Looking for a crowd-pleasing dish that’s easy to whip up? Try this veggie-loaded savory egg bake! It also freezes well – just allow to cool, cut into slices and transfer to a freezer-safe container. Enjoy within three months of freezing and be sure to reheat to an internal temperature of 160°F.


This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray. 

  2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.  

  3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in ½ cup cheese. Pour egg mixture over the top and cover with remaining ½ cup cheese. 

  4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.  


    Note: The USDA recommends cooking egg dishes to 160 degrees Fahrenheit.


  • 1 Tbsp extra-virgin olive oil
  • 1 red bell pepper, diced small
  • 1 yellow onion, diced small
  • 2 cups broccoli florets, finely chopped
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup reduced-fat sharp cheddar cheese
  • 1 cup pico de gallo

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.