Description
This cozy Golden Garden Veggie Casserole is packed with colorful vegetables and baked to golden perfection with fluffy eggs holding it all together. It’s a wholesome, satisfying dish that works just as beautifully for breakfast as it does for dinner. Hearty potatoes, tender broccoli, sweet peppers, and juicy tomatoes make every bite vibrant and nourishing. #VegetarianRecipe #VeggieCasserole #MeatlessMonday
Ingredients
Scale
For the vegetables:
- 4 potatoes
- 1 broccoli
- 1 onion
- 1 carrot
- 2 cloves garlic
- 1 red pepper
- 2 small green peppers
- A handful of cherry tomatoes
- 2 teaspoons salt, divided
- Olive oil
For the casserole base:
- 4 eggs
Instructions
- Peel and dice the potatoes. Boil them in salted water until tender, then drain.
- Cut broccoli into florets and blanch briefly in salted boiling water; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion, carrot, and garlic until softened.
- Add diced red and green peppers to the skillet and cook until tender. Stir in cherry tomatoes and cook for a few more minutes.
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked potatoes, broccoli, and sautéed veggies. Season with remaining salt.
- Beat the eggs and pour over the veggie mixture. Stir to combine.
- Transfer to a greased baking dish and bake for 25–30 minutes, or until set and lightly golden on top.
Notes
- Add shredded cheese on top before baking for a cheesy crust.
- Swap or add any veggies you love—zucchini, mushrooms, or spinach work beautifully.
- For extra flavor, mix in herbs like thyme, parsley, or oregano.
- Serve warm or cold—it’s great for meal prep!
- Use dairy-free cheese and milk to make it vegan (with egg replacement).
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 160mg