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Tired of the same old breakfast/brunch recipes? Try this delicious Vegetable & Egg Casserole. It’s a great one pot meal and can be prepared the night before and baked in the morning – or when you need it. This Vegetable & Egg Casserole is one to keep in mind when you have overnight guests or family visiting for the holidays.
Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6
Ingredients:
Eggs – 4 Large
Spinach – 1 cup packed, roughly chopped
Bell Pepper – 1/2 cup, diced
Mushrooms – 1 cup, sliced
Green Onions – 2 stalks, finely chopped
French Bread – cubed
Cheese – 1 1/2 cups, shredded
Salsa – 1 cup
Milk – 3/4 cup
Cilantro/Coriander – 5 sprigs, finely chopped
Salt/Pepper – to taste
Green Chilies – to taste
Method:
1. Preheat oven to 350 degrees F and lightly coat a 2.75 – 3 quart baking dish with oil.
2. Layer Spinach, Mushrooms and Bell Pepper at the bottom of the baking dish.
3. Layer cubed French bread over the veggies.
4. Sprinkle shredded cheese over the bread and set aside.
5. In a bowl, add Eggs, Milk, Salt, Pepper and beat well.
6. Add to the egg mixture, Cilantro, Green Onions, Green Chilies and Salsa. Mix well.
7. Pour egg mixture evenly over the French bread.
8. Bake uncovered in the oven for 45 minutes.
9. Remove casserole and let it sit for 5 minutes before cutting.
10. Serve hot with additional salsa or pickled jalapenos.
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39 Responses to “Vegetable & Egg Casserole”
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November 6th, 2008 at 7:44 pm
hi hetal and anuja,
you both have such an awsome website. its so easy to follow and very straightfarward. This cassarole dish looks very appealing in color and taste and i will definately try to make it on the weekend for brunch.
thanks again.
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November 7th, 2008 at 12:03 pm
Will that be good enough if I prepare that dish without cheese and egg……….the dish sounds superb. If so i will definately try that out.
Thanks
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November 7th, 2008 at 12:33 pm
Hi Porlu,
Unfortunately, eggs are essential to this recipe (cheese is not). Eggs bind the whole mixture together and makes it cut-able.
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November 13th, 2008 at 12:49 am
You guys are AWESOME and have some fantastic recipes to share!
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November 15th, 2008 at 7:02 pm
Your website is awesome!
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November 17th, 2008 at 12:45 am
hi Hetal & Anjua,
the recipe looks awesome. I cant wait to try it out. keep posting recipes like these. can we have more egg recipes?
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November 17th, 2008 at 9:04 am
Hi
Ur website is really great.
I am a real hopeless cook…but ur recipes look easy n delicious n turn out that way too!
I made ur casserole for my 7 yr old and he asked for a second helping…which means “thumbs up ” from someone who detests eating anything!!!
If u could link certain ingredients liek salsa in this recipe – so those who are clueless about cooking could check it up faster.
keep up the great work
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February 14th, 2009 at 10:49 am
hi anuja and hetal,
could you tell me an easy method of making the
salsa which you used in your recipe
thank you
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February 16th, 2009 at 4:17 am
Hi Sumi,
The salsa we used is Pace Picante Sauce. You can really use any salsa but if it’s not available, here is an easy way to make it at home.
Boil water in a medium pot. With a sharp knife, make a slight “X” at the bottom of some tomatoes. Add them to the boiling water and cook for 1 minute (blanch). Remove them and place them into a bowl of ice water. The “X” will make it easy to peel the tomatoes. Blanch some peppers, onions and garlic as well. You can leave them whole. Remove all the veggies from the ice water and coarsely blend them into a salsa with some coriander leaves. Add, salt, cumin powder, lime juice and a little vinegar.
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February 16th, 2009 at 7:50 am
hello hetal,
thanks a lot for the response and god
willing i will make it and let u know how it came.
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April 12th, 2009 at 11:46 pm
Made this for easter brunch today for 8 people. I know it says it serves 6, but it turned out perfect because we had some other dishes to go along with it. It was a huge hit! My uncle said it was as good as or better than any egg dish he ever had in any reataurant – my aunt took our printed out copy of the recipe with them so they could make it again at home.
I used tostito’s medium salsa because my dad forgot to pick some up beforehand, and that is all they had at the 711 on the way to his place. So this might have been even better with a higher quality store bought or home made salsa.
Thank you for this awesome recipe!
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hetal Reply:
April 13th, 2009 at 3:16 am
Hi Booner,
We’re so glad you enjoyed this recipe. Happy Easter to you and your family!
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May 8th, 2009 at 9:25 pm
Is there an alternative to french bread that I can use in this recipe? Thanks!
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hetal Reply:
May 8th, 2009 at 10:02 pm
Hi Shivani,
Any bread that holds up will work (Italian is good). Although you can use regular sandwich bread, it tends to be a little soggy.
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May 21st, 2009 at 5:24 am
do you guys know which cheeses are animal fat free. Usually, I dont try cheese recipes boz i dont want to consume animal fat. i just love these recipe n i want to try it so badly. please reply soon
thx
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hetal Reply:
May 21st, 2009 at 11:48 am
Hi Afreen,
Most cheese is made from milk so we are not aware of any without animal fat. Just curious…a major ingredient in this recipe is eggs — are you ok with that?
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afreen Reply:
May 21st, 2009 at 8:02 pm
hello
thx for replying so fast. I mean pig fat specifically. I dont eat pork. yes, i am ok with eggs and milk, but not any animal meat fat in cheese.
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hetal Reply:
May 21st, 2009 at 9:14 pm
I guess you’re talking about the rennet that is used to coagulate cheese. But from what I understand, rennet is from cow, not pig. I’m not aware of any specific brands that have rennet free cheese. Sorry.
anuja Reply:
May 22nd, 2009 at 12:02 am
Here is some info. we found, thanks to Trader Joe’s…
http://www.traderjoes.com/Attachments/rennet_test.pdf
Hope this helps.
May 22nd, 2009 at 6:42 am
thxs a lot both of you.
I sended you guys an email about a request, so i was just curious that if you received it or not. if not then i would send it again.
thx once again
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hetal Reply:
May 23rd, 2009 at 11:04 pm
What was your request? We usually note down the request, not who it’s from
.
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June 5th, 2009 at 4:58 am
Hi Hetal & Anuja,
This is my first message to you guys, so I have to tell you that I absolutely love you guys. Everytime I see a new recipe of yours, I go up to my husband and say, “I love Hetal & Anuja!”
He must be loving you guys too cuz he’s pretty pleased with the recipes I’ve tried so far. This one is something I’m definitely making the next time our family gets together on a weekend.
I have a question though. You say we can prep this up and put in the fridge overnight, and bake in the morning. I was wondering.. won’t the bread get soggy overnight with the milk & eggs etc.?
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anuja Reply:
June 9th, 2009 at 1:31 am
Yes, it does and still tastes great. But it is an option when you have a ton of guests and don’t want to be dealing with it in the morning.
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July 7th, 2009 at 10:21 pm
I tried this out for a group and turned out to be awesome. I made a sight change in slightly sauting mushroom in some olive oil instead of directly adding it. Thanks for the lovely recipe!
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July 18th, 2009 at 10:14 pm
hi Hetal n Anuja
m new 2 thz site hvnt got chance 2 c it ……hv watchd many uf ua recipe i lykd thm awl u guyz r doin gr8 job thz recipe z wonderful bt i hv a query plz temme wt if i dun use mashroom as i dun lyk its taste n also temme d recipe of black forest cake plzzzzzzzzzzzz
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July 18th, 2009 at 10:22 pm
sorry hetal n anuja 2 trouble u wid ma silly ques. actually i dint listn u proerly….i saw it again n gt ma ans….. i cn add o eleminate ne uf the vegetable….z it?
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hetal Reply:
July 20th, 2009 at 1:54 pm
Hi Versha,
Yes, you can change the veggies up to what you prefer. We chose ones that cook fast.
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August 5th, 2009 at 7:16 pm
Hi there,
where can we subscribe?
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hetal Reply:
August 6th, 2009 at 4:32 am
Hi Nirali,
You can find the “Subscribe” link at the very top right corner of the homepage.
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September 7th, 2009 at 2:09 am
hi
can u guys tell me is it necessary to place some leafy vegie at the bottom?? actually last time whn i tried casserole the spinach leaves a lot water in it and whn i reheat the leftover in the microwave it again left water in it.and even i dnt like spinach as much.
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hetal Reply:
September 7th, 2009 at 10:17 pm
Hi Noor,
You can definitely leave the spinach out. We are just trying to sneak all the veggies we possibly can for our children, but you don’t have to
.
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September 8th, 2009 at 12:47 am
hi
thanx for responding so soon. so that means the bottom layer can be mushroom or any other veggie?
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September 8th, 2009 at 1:19 am
sorry to interrupt you again, my question was actually that is it necessary to layer any leafy vegie at the bottom?
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hetal Reply:
September 10th, 2009 at 6:56 pm
Hi Noor,
No, leafy veggies are not a requirement…so feel free to leave them out.
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September 26th, 2009 at 12:59 pm
Hetal, and Anuja,
I used whole-wheat-boiled-pasta from Trader Joe’s instead of french bread, used red chilli-green chilli combination instead of salsa, subtracted mushrooms, added lots and lots of cilantro, and parsley. I served with hot-fresh-home-made-salsa-from Trader Joe’s. Delicio and healthy ! Yum,Yum. Me, my husband and our toddler loved it in today’s weekend brunch !
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hetal Reply:
September 26th, 2009 at 3:34 pm
Hi Avani,
Wow! That’s innovative! We love to see people experimenting with different recipes…you just never know when you’ll hit upon a fabulous new twist to an existing recipe. Thanks for your feedback!
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October 28th, 2009 at 9:07 pm
Hi Hetal and Anuja
You have a great website and very helpful to those who have just got into a new family life far in abroad…….have tried many dishes even vegetable casserole had a problem there was lot of water at bottom of the dish after it was baked, it seems palak has left water want suggestion.
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Mitika Reply:
October 30th, 2009 at 2:22 pm
Hi Hetal and Anuja
You have a great website and very helpful to those who have just got into a new family life far in abroad…….have tried many dishes even vegetable casserole had a problem there was lot of water at bottom of the dish after it was baked, it seems palak has left water and made it soggy want suggestion.
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November 20th, 2009 at 11:37 pm
Would the recipe taste the same, or may be similar, if you substiture frozen spinach instead of fresh spinach? I’m thinking you’d have to drain the water off the spinach so it doesn’t get too soggy. What do ya’ll think?
Thanks,
Pankaj
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