Egg casserole recipe with peppers, broccoli and cheese
This egg casserole recipe combines softened vegetables with eggs and a little cheese. It is an easy breakfast casserole recipe for four moderate servings, using an 8-inch square dish rather than a large crowd-size pan.
Cooking the vegetables first keeps excess water out of the eggs. Plan about 15 minutes of preparation,25–35 minutes of baking and a short rest. It should slice softly once set; a wet, liquid center is not the intended result.
Using an oversized pan spreads the eggs too thin and changes the cooking time. Adding raw mushrooms or frozen vegetables without cooking off their water can also alter the texture. Prepare those as a separate adaptation rather than dropping them straight into the mixture.
For preparation ahead, chill the cooked vegetables before combining with eggs, keep the covered mixture refrigerated and bake promptly. A cold dish may need longer; use a dish suitable for the temperature change. Reheat leftovers to 165 °F (74 °C), even though the freshly cooked egg dish has a lower minimum.
Ingredients
Step 1
Heat oven to 375 °F (190 °C). Lightly grease an 8-inch square oven-safe dish. Wash and prepare vegetables, keeping broccoli pieces small enough to distribute through the eggs.
Step 2
Heat oil in a skillet and soften onion and pepper for about 4 minutes. Add broccoli and water, cover briefly, then uncover and cook until no water pools in the pan. Spread vegetables in the baking dish.
Step 3
Whisk eggs, milk, salt and pepper until evenly blended. Stir in half the cheese. Pour over the vegetables and scatter remaining cheese across the surface.
Step 4
Bake until the center is set and reaches 160 °F (71 °C), starting checks at 25 minutes. If the surface colors too fast, loosely cover with foil while the middle finishes.
Step 5
Rest for 5–10 minutes, then cut into four pieces. Use a clean spatula; the casserole will be tender rather than firm like bread.
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