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Description
A hearty spring vegetable egg casserole perfect for brunch or breakfast.
Ingredients
- 6 large eggs
- 1 cup diced bell peppers
- 1 cup chopped asparagus
- 1/2 cup diced onions
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a pan and sauté onions, bell peppers, and asparagus for 5 minutes.
- In a bowl, whisk eggs, milk, salt, and pepper.
- Stir in cooked vegetables and cheese.
- Pour mixture into a greased baking dish.
- Bake for 25-30 minutes until firm.
- Let cool for 5 minutes before serving.
Notes
- Use fresh vegetables for best flavor.
- Can be refrigerated overnight before baking.
- Substitute any seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American