Egg and Vegetable Casserole
This Egg and Vegetable Casserole recipe is a breakfast egg casserole dish with broccoli, spinach, green onions and cherry tomatoes. What a colourful mix, right?
Egg and Vegetable Casserole
Also make sure to try this Cheesy Ham Breakfast Casserole! YUM!
A couple of weeks ago I was spooning cottage cheese into little containers for the girls school lunch. “Besides eating it alone, or in Lasagne, what else can you use cottage cheese for?” my husband asked as he passed by me in the kitchen. I couldn’t think of a single thing, which totally surprised him and myself.
Then while browsing Eggs.ca for a new brunch idea on a lazy Saturday morning, because, brunch obviously calls for eggs, I stumbled on their Egg and Vegetable Casserole recipe.
This recipe called for – cottage cheese! AHA! How could I not make this recipe?
While the cottage cheese addition to this egg casserole piqued my curiosity, I was also drawn to the simple ingredients and the quick prep and cook time. These are things that very much appeal to my schedule!
Yet, the Egg and Vegetable Casserole recipe on Eggs101 was actually an inspiration to my own recipe, because I didn’t have cauliflower at the time and I wanted to add vegetables that I knew would be a hit with the kids.
So, instead I made the recipe with broccoli, spinach, green onions and cherry tomatoes. What a colourful mix, right? I also added more cheese because I truly think more cheese is always better.
Verdict, Score! Everyone, including myself, loved Egg and Vegetable Casserole and I know I’ll now make it again and again.
Not only because it was so delicious, but my family requested to have it again soon. I can’t argue with that!
Try this Bisquick Sausage Egg Casserole for another great brunch recipe!
Egg and Vegetable Casserole
Ingredients
- 12 eggs
- 50 g smooth texture cottage cheese
- 1 tbsp vegetable seasoning
- 1/4 tsp pepper
- 3 cups assorted vegetables (chopped – I used a mix of broccoli {already steamed}, green onion, spinach, cherry tomatoes)
- 1 cup shredded light mozzarella and Cheddar cheese blend
Instructions
- Preheat oven to 350°F (180°C).
- Whisk eggs, cottage cheese, seasoning and pepper in medium bowl.
- Spray 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. Pour half of egg mixture into dish. Spread vegetables and cheese over top. Pour remaining egg mixture over cheese.
- Bake in preheated 350°F (180°C) oven until knife inserted near centre comes out clean, about 25 minutes.
Notes
Nutrition
Disclosure: I am participating in the Egg Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Eggs Benedict!
I would use the IPad mini to access Eggs.ca to search out a new recipe for an exciting dish for Sunday brunch to cook in one of my new Lagostina pans!
I’d start with an avocado omelette.
Eggs Benedict Yummm
I would make an omelette using red onions, green and red peppers, mushrooms, diced tomatoes, cheddar cheese and diced ham.
my fave – Eggs Benedict
First thing I would make would be poached eggs with my new egg poacher.
I would use the Lagostina frying pan to make a lovely omelet and the ipad mini to follow a new omelet recipe.
French toast for breakfast
I am excited to try to make eggs benedict! I am gluten-free & have never had the chance to eat them! I would definitely be using the Ipad mini to find a recipe on Pinterest to help with the instruction part while I am cooking with those Lagostina pots!
http://www.brandedbabe.com
bacon and cheese omlet
I’d make a spicy scramble !
First of all, I would use my iPad mini to find a good recipe, and then I would make Moons Over my Hammy! Always wanted to, 🙂
Oddly enough I do`t like scrambled eggs, but I will eat breakfast poppers. I make something similar and bake it in a muffin tin. They`re an easy way to get breakfast into my guys and convenient for on the go.
I will make eggs benedict!