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
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
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.
0 thoughts on “Vegetable & Egg Casserole”
made it today, with Mozilla cheese and as suspected it came out hard and chewy. I think i will have to use processed cheese,or is there any way around?
By nature, mozzarella cheese is chewy when melted and turn hard when cooled. Try using Cheddar or Monterey Jack or Colby Jack cheese. They melt perfectly.
nice recipe and beautifully explained.
However i had one question that can i use mozzarella(pizza) cheese instead, because it gets really chewy when overcooked, and this dish will cook for 45 min
Im a jain and do not consume eggs. IS there a way to substitute the eggs with something else and if not then if I skip it would it make the dish meaningless.
Unfortunately, this is one recipe that there is no substitute for eggs. Sorry.
Interesting receipe. Have you tried any eggless cassaroles ? Would love to see forthcoming recipe for cassaroles !
Looking forward to some eggless cassaroles in coming future. Can you please note down my request ? Thanks !
This turned out delicious and it was so quick! Thanks for this great recipe. Loved it and made it twice on the weekend! Amazing!
Tried this recipe today and loved it as usual. You guys have some awesome recipes..thanks for sharing.
u guys r great!!!
dont know if its rt to ask here, can i add chicken pieces to the above ingredients.. I am just learning to use the kitchen…so everything is new for me!! my brothers like chicken so instead of veggies can i make the chicken more prominent and cook for the same time?
Also instead of salsa, can i add tomatoes, onion and garlic directly? One of my bros dont like the salsa mix. What is the alternative?
You can add cooked chicken pieces along with everything else. Don’t use raw chicken. Also, fresh tomatoes, onions, garlic would be fine to use. You may need to compensate for a little additional liquid lost because of the salsa (more milk).
thank u so much for the suggestion…. i would be trying it out soon…
Hetal and anuja,
have done a whole intesive HAAFT course myself (hotel adm and food tech ) and a 3 month cordon bleu .I have to admit your recipes are so well planned ,straight forward and really good day to day nutritious cooking . I simply must refer to your recipes each morning and my family is ever so grateful . Well done !
Wow! What a compliment! 🙂 Thanks for taking the time to write to us!
I made this for dinner, and my 3 year loved it. Thank you for sharing this recipe. It was a great hit for my family. Thanks again, keep up the wonderful work the two of you do. Thank you!
Your recipes are just awesome…really a great admirer of your recipes…
Is there any chance of doing this recipe without the eggs? Can eggs be substituted with anything else?
Thanks! Unfortunately, this recipe works only with eggs. You may be able to use besan as the binding force, however, it is only a thought – we have not tried it.
Will it be the same if I make it and reheat it just before serving?? Or is it suppose to be had when freshly made??
The optimal texture will be if you serve it fresh but it still tastes great if you reheat it. You can always put the casserole together and keep it in the refrigerator until an hour before you are ready to serve it. Bake it fresh and serve.
you guys are the BEST!! i made this last night yesterday and it was super tasty. Thank you 🙂
I tried in the microwave on 300degree cel…it worked..only thing is my egg milk quantity was more..
But taste was yummy..thanks
I have tried 10 recipes of urs ..all successfully worked except Jalebi
Thanks for the feedback. We are sure it will help other viewers as well.
Hi Hetal & Anuja,
No doubt..You both are amazing…I just want to know how the alternative for Oven.I am an indian live in Europe..I dont have oven..Can i use microwave instead..on what degree temp..thank you
We are sorry but we have never tried this recipe in the microwave and not sure if it will even work. If you do try it, please try a small amount and you can give us your feedback :). Thanks.
This is first time to your website and I tried veg frankie. It came out so good. My husband loved it. Now I just go through this video. But I have a question about this recipe. Because of the skin problem I cannot eat milk and onions(in salsa) together. Is it possible to make without milk or any other substitution? Please give me any suggestion. I am going to try more recipes from SMTC.
Thank you so much. please reply.
Welcome to SMTC and glad you know that you enjoyed the Frankies.
The milk in this recipe lightens the dish and makes it less egg-y.
You can either leave out the eggs or add almond milk or a milk substitute.
Hope that helps.
hi hetal and anuja,
the recipe looks very easy and wonderful:-)
i wuld like to try it out. so i had a question.
i have a 1.5 qt baking dish. since its less than what u have mentioned wht wud be the baking time? do i have to still keep it for 45 mins at 350F.?
If you are adding the same quantity of ingredients in a smaller dish, it may take longer to cook all the way through. The only way to find out is to poke the casserole with a fork or toothpick and see if it comes out clean.
I tried this yesterday and it came out really good.I baked in 1.5 qt baking dish itself , but with less quantity of ingredients. My husband loved it a lot. Thanks for an easy and wonderful recipe.
Hi Hetal and Anuja,
i really like your website and try to make most of the stuffs. I want to make egg plant parmigiana if you have the recipe.
Not yet but we’ll put it on our list to do. Thanks!
Wow! that looks really simple & easy to make. Also super good! I’m going to try it out next weekend for a christmas party, but i think i’m going to have to double the recipe. ; ) Thanks!
Since you are making a large batch, be careful about the spinach. You may want to saute the spinach separately so that it does not leave a lot of water and make the casserole soggy.
Hi Hetal and Anuja I tried this recipe ,it was so good we liked it a lot but it was so waterey at the bottom,what do I for that I follow the all instrucations.please write me back if you have any cook book on your recipes.THANKS
Sometimes the spinach and mushrooms let water go and if your bread is not thick enough to absorb it, it can get watery at the bottom. A way around it would be to pre-sautee the spinach and mushrooms before adding them in.
I made this last night,it was very soggy at the bottom.I did use French bread what do u think I did wrong.It was nice but soggy.I think the spinach and mushrooms gives out water.Pls tell me what to do.
Hi hetal and anuja,
i really love ur website and receipes its been a gr8 help specially for people like me who really don’t know how to cook at all.really luv u guys.
I tries the veg and eeg brunch and its turn out faboluus.thanks once again guys its like u have mentor online,just one question i make the brunch this morning and still there is abig leftover,so can i keep it in fridge and warm the small portion whenever anybody wants to eat…and for how many days will that stqay gud enough to eat…and also how can we reheat the brunch???
also if u guys can show some receipes like if we have to follow the diet plan to loose weight..
thanks once again guys.
The leftovers will be fine in the fridge for about 4-6 days. Since it is eggs, we suggest you don’t keep them longer than that. You can take out a portion and reheat in the microwave and enjoy it 🙂
You have made my cooking nights easy, You both are very pleasant, can’t get off the computer because all the recipies you show are my personal favorites. Thanks again and don’t ever stop.
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?
Frozen spinach would also work but sometimes, the texture of frozen spinach is a little stringy — taste would be fine. Yes, you’d have to thaw the spinach and squeeze out the water. We’ve never had problems with watery casserole…maybe we use a thicker (more absorbent) bread.
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.
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 abroadâ€¦â€¦.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.
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 !
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!
sorry to interrupt you again, my question was actually that is it necessary to layer any leafy vegie at the bottom?
No, leafy veggies are not a requirement…so feel free to leave them out.
thanx for responding so soon. so that means the bottom layer can be mushroom or any other veggie?
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.
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 :).
where can we subscribe?
You can find the “Subscribe” link at the very top right corner of the homepage.
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?
Yes, you can change the veggies up to what you prefer. We chose ones that cook fast.
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
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!
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.?
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.
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
What was your request? We usually note down the request, not who it’s from :).
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
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?
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.
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.
Here is some info. we found, thanks to Trader Joe’s…
Hope this helps.
If you look at the ingredient list on the package, it will tell you if they have used animal rennet, vegetable rennet or enzymes to make the cheese.
Is there an alternative to french bread that I can use in this recipe? Thanks!
Any bread that holds up will work (Italian is good). Although you can use regular sandwich bread, it tends to be a little soggy.
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!
We’re so glad you enjoyed this recipe. Happy Easter to you and your family!
thanks a lot for the response and god
willing i will make it and let u know how it came.
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.
hi anuja and hetal,
could you tell me an easy method of making the
salsa which you used in your recipe
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
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? 🙂
Your website is awesome!
You guys are AWESOME and have some fantastic recipes to share!
Unfortunately, eggs are essential to this recipe (cheese is not). Eggs bind the whole mixture together and makes it cut-able.
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.
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.