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Easy Egg Casserole Bake in baking dish
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Easy Egg Casserole Bake

Easy egg casserole that is full of healthy vegetables and absolutely delicious. Great for breakfast or brunch. You can prep it ahead of time (even the day before!), pop it in the oven and pull it out just in time to impress your guests!
Course Breakfast, brunch
Cuisine American
Prep Time 15 minutes
45 minutes
Total Time 1 hour
Servings 6
Calories 243kcal
Author Aubrey
Cost 10

Equipment

  • Baking dish, whisk, blender (optional)

Ingredients

  • 8 Large Eggs
  • 1.5 Cups Milk (2% or whole)
  • ½ teaspoon Baking powder
  • 5 tablespoon Flour
  • 1.5 teaspoon Italian seasoning
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • ¼ Onion Diced
  • 1 Roma tomato
  • 5 Oz Sliced white mushrooms
  • 4 Oz Marinated artichoke hearts (can or jar, drain and chop).
  • 3 Oz Pitted kalamata olives, sliced
  • 3 Oz Shredded cheese of choice (ex: Mexican blend, cheddar, mozzarella). You can also use a soft cheese such as feta or goat cheese.
  • 2 tablespoon Extra virgin olive oil To grease pan
  • 1 Red, green, orange or yellow bell pepper (any color), slice in rounds for garnish on top.

Instructions

  • In large bowl, whisk eggs and milk together.
  • Put ½ cup of egg milk mixture in separate bowl or jar and add baking powder and flour. Mix vigorously to combine so that there are no clumps of dry ingredients. You can also pulse in a small blender to throughly combine (I use my bullet blender).
  • Re-add the egg, milk, flour, baking powder mixture back into the main egg/milk mixture.
  • Chop onion, tomato, mushroom, olive and artichoke mixture and add to milk/egg mix.
  • Add cheese to wet mixture and thoroughly combine.
  • Grease 9x12 baking dish and pour mixture into dish.
  • Place sliced rounds of pepper on top.
  • Preheat oven to 375 and bake for 40-45 minutes. Check with knife in middle to be sure cooked through (should not come out wet).

Nutrition

Calories: 243kcal