Easy Vegetable Egg Casserole

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


Prep Time: 5 Mins

Makes: 10


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


  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. 

Nutrition Info

Total Fat
9.4 g
Saturated Fat
3.5 g
Trans Fat
0 g
Polyunsaturated Fat
1.4 g
Monounsaturated Fat
3.4 g
231 mg
491 mg
Total Carbohydrates
6.7 g
Dietary Fiber
1 g
3.7 g
Added Sugars
0 g
12 g

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