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If you're looking for a hearty, satisfying breakfast or brunch dish without meat, this Meatless Egg Casserole is perfect. Packed with eggs, cheese, and a medley of chopped vegetables, it's a flavorful, protein-rich option that will keep you full and happy. Plus, it's super easy to whip up and can be customized with your favorite veggies. Let's get cooking!
The name of the recipe: Meatless Egg Casserole Recipe
Ingredients:
- 8 eggs
- 1 cup milk
- 1 cup cheddar or your choice shredded cheese
- 1 cup bell peppers, onions, spinach chopped vegetables
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the shredded cheese, chopped vegetables, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the top is golden and the center is set.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Egg Casserole Recipe
What you will need to make meatless egg casserole
- Eggs: Provide structure and protein, making the casserole rich and filling.
- Milk: Adds creaminess and helps blend the ingredients together smoothly.
- Cheddar cheese: Melts beautifully, adding a savory flavor and gooey texture.
- Bell peppers, onions, spinach: Bring color, crunch, and nutrients, making the dish vibrant and healthy.
Tools and Instruments Required
What tools/instruments will be needed to make Meatless Egg Casserole Recipe
- Mixing bowl: Essential for whisking together eggs, milk, cheese, and vegetables to create a uniform mixture.
- Whisk: Helps blend the eggs and milk smoothly, ensuring a consistent texture.
- Baking dish: Holds the egg mixture while baking, giving the casserole its shape.
- Oven: Cooks the casserole evenly, setting the eggs and melting the cheese.
- Knife: Necessary for chopping vegetables into small, even pieces for uniform cooking.
Meatless Egg Casserole
Ingredients:
Main Ingredients
- 8 eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- 1 cup chopped vegetables bell peppers, onions, spinach
- 1 tsp salt
- 0.5 tsp black pepper
Instructions:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together the eggs and milk.
- Stir in the shredded cheese, chopped vegetables, salt, and black pepper.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until the top is golden and the center is set.
- Let it cool for a few minutes before serving.
Notes:
Read more: Squash and Eggs Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased, freezer-safe baking dish.
- Cover tightly with plastic wrap and then foil.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Adding a pinch of nutmeg to the egg mixture can enhance the flavor profile of the casserole, giving it a subtle warmth and depth.
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