Veggie Egg Breakfast Caserole

4.8 of 5 (8)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 223.8
  • Total Fat: 16.3 g
  • Cholesterol: 232.5 mg
  • Sodium: 270.7 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 17.0 g

View full nutritional breakdown of Veggie Egg Breakfast Caserole calories by ingredient
Report Inappropriate Recipe

Submitted by:


This delicious casserole is yummy, easy and healthy. This delicious casserole is yummy, easy and healthy.
Number of Servings: 8


    One red pepper, diced
    1/2 red onion, diced
    1 lb container sliced mushrooms
    2 cups fresh baby spinach, stems discarded
    12 large eggs
    2 cups reduced fat shredded cheese
    sprinkle of Thyme


Put oil into pan, saute onion and pepper till a little bit soft, add spinach and mushrooms, saute and cook out excess moisture, brown slightly if desired.

Mix 8 whole eggs, 4 egg whites in bowl with thyme. Pour egg mixture over veggies and mix. Pour entire pan into a Pam sprayed baking dish. I used Pyrex 13x9 pan. Bake at around 350 till eggs are cooked. Put cheese on, broil briefly until cheese melts and slightly browns. Eat! Can be easily frozen in baggies.

Number of Servings: 8

Recipe submitted by SparkPeople user REDFILLY.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    2 of 2 people found this review helpful
    yummy. i added a little chipotle chili powder, some small frozen veggies & so extra lean cooked ground turkey to make a was amazing! - 3/2/09

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    I was short eggs, so I added a cup of 1% milk. I also added 1/4 cup of raw wheat germ to the custard. I used garlic, cauliflower, broccoli, spinach, onions and tomatoes with thyme and oregano as a veggie base. It was very good. I'll make it again. - 2/19/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    this is so good and quick and easy to make...i can make this and it lasts me a whole week for breakfast - 11/6/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This was very good! We made some substitutions based on what we had around (added corn, broccoli & fresh basil & omitted 1-3/4 cups of cheese). It was just as good the next day. - 5/6/09

    Was this review helpful?   yes  No

  • 1 of 1 people found this review helpful
    This is really excellent. Since it freezes well, making a pan on the weekend is a convenient way to ensure you've got a healthy breakfast ready to go on busy weekday mornings. I skipped the cheese and topped it with salsa. Delicious! - 3/28/09

    Was this review helpful?   yes  No
See All Comments
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.