Looking for a nutritious and hearty breakfast that’s quick to assemble and perfect for the whole family? This Easy Veggie Omelet Casserole combines the vibrant flavors of fresh vegetables with the fluffy texture of baked eggs. Packed with spinach, bell peppers, tomatoes, and gooey cheddar cheese, it’s the perfect make-ahead or weekend brunch dish. This recipe is simple, satisfying, and customizable to suit your taste.
Ingredients
- 1 small onion, finely chopped
- 2 tomatoes, diced
- 1 cup bell peppers (green or red), diced
- 1 cup fresh spinach, roughly chopped
- 10 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons milk (optional, for creaminess)
Instructions
- Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coat of oil.
- Prepare the Vegetables : Chop the onion, tomatoes, bell peppers, and spinach. Make sure all the vegetables are roughly uniform in size for even cooking.
- Make the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined. Stir in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
- Assemble the Casserole : Spread the chopped vegetables evenly across the greased baking dish. Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake : Bake in the preheated oven for 30–35 minutes, or until the eggs are set and the top is golden brown. To check doneness, insert a knife into the center; if it comes out clean, the casserole is ready.
- Serve : Let the casserole cool for 5 minutes before slicing. Serve warm with your favorite sides, like toast, avocado, or fresh fruit.
Conclusion
This Easy Veggie Omelet Casserole is a crowd-pleaser that transforms a simple omelet into a hassle-free baked dish. With its vibrant colors, cheesy goodness, and wholesome ingredients, it’s perfect for meal prep, brunch gatherings, or a healthy breakfast any day of the week. Plus, it’s highly adaptable—swap in your favorite vegetables or cheese to make it your own.
Easy Veggie Omelet Casserole: A Healthy and Flavorful Breakfast Delight
A baked omelet casserole loaded with freshvegetables and cheesy goodness, perfect for breakfast or brunch.
- 1 small onion (finely chopped)
- 2 tomatoes (diced)
- 1 cup bell peppers (green or red, diced)
- 1 cup fresh spinach (roughly chopped)
- 10 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons milk (optional, for creaminess)
- Preheat the Oven : Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or a light coat of oil.
- Prepare the Vegetables : Chop the onion, tomatoes, bell peppers, and spinach. Make sure all the vegetables are roughly uniform in size for even cooking.
- Make the Egg Mixture : In a large mixing bowl, whisk together the eggs, milk (if using), salt, and pepper until well combined. Stir in 1 cup of the shredded cheddar cheese, reserving the remaining 1/2 cup for topping.
- Assemble the Casserole : Spread the chopped vegetables evenly across the greased baking dish. Pour the egg mixture over the vegetables, making sure everything is evenly distributed. Sprinkle the remaining 1/2 cup of cheese over the top.
- Bake : Bake in the preheated oven for 30–35 minutes, or until the eggs are set and the top is golden brown. To check doneness, insert a knife into the center; if it comes out clean, the casserole is ready.
- Serve : Let the casserole cool for 5 minutes before slicing. Serve warm with your favorite sides, like toast, avocado, or fresh fruit.