Two Peas and Their Pod

Recipe for Egg Vegetable Casserole

Recipe for Egg Vegetable Casserole

I am not a fan of casseroles. The name alone doesn’t sit right with me. I don’t like mixing my foods and it seems like most casseroles contain canned soup, which is scary to me. I am sure there are some fabulous casseroles out there. I know they make quick and easy meals and most people enjoy them, but they are not my “cup of tea.”

We had some friends over for brunch and Josh asked if he could make an egg CASSEROLE. AGGH! That word again:) I didn’t like the idea at first, but after he explained what he wanted to make, I was all for it.

He basically made a frittata, except it was in a 9 by 13 pan, in the oven. He used eggs and veggies-onions, red and yellow peppers, tomatoes, and spinach. He also added in some mozzarella cheese. He whipped it up in a hurry and it was actually really pretty when he pulled it out of the oven.

If you are having company for breakfast or brunch, give an egg casserole a try! It’s easy and will feed the masses! And I guess I should give casseroles a break, they aren’t that bad after all. At least this one wasn’t!

Egg Vegetable Casserole

Yield: Serves 16

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Total Time: 50 minutes

We love this Egg Vegetable Casserole because it feeds a crowd!


18 eggs
Splash of skim milk
Salt and pepper to taste
Spike seasoning
Olive oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup mozzarella cheese, shredded
Parmesan cheese, shredded


1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don't have this, try Italian seasoning instead.
2. In a large skillet, saute the peppers and onion in a little bit of olive oil.
3. Add in the spinach for a minute or two.
4. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan.
5. Stir in mozzarella cheese. Make sure everything is distributed evenly.
6. Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
7. Sprinkle the casserole with Parmesan cheese if you wish.

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43 Responses to “Recipe for Egg Vegetable Casserole”

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  4. Deb Grieco — July 1, 2011 @ 1:15 pm

    I was looking for a recipe to make for a friend who is has a houseful of company and I wanted to help her out with breakfast tomorrow morning. This recipe is just what I was looking for! thanks for the pics to inspire me. Will look and taste great!

    • Two Peas replied: — July 1st, 2011 @ 8:10 pm

      You are welcome! Enjoy the breakfast!

  5. Kathy Schaeffer — September 25, 2011 @ 10:41 pm

    I made this today for a pot luck, and they ate it all. I didn’t have mozzarella, so I used 1 C no fat shredded cheddar, and I used Mrs. Dash tale blend instead of Spike. I was looking to cut some of the calories so I used 12 eggs and 1 C egg substitute. I can see lots of possibilities for substituting what vegetables are in season, and using different types of seasonings and cheeses. This was easy to prepare, and I loved the color provided by vegetables. This is a keeper!

    • Two Peas replied: — September 26th, 2011 @ 9:12 am

      The recipe is very versatile. Glad you enjoyed it!

  6. Tiffany — November 4, 2011 @ 12:18 pm

    This is beautiful and just what I’ve been looking for! Can it be assembled and refrigerated the night before baking?

    • Two Peas replied: — November 4th, 2011 @ 2:36 pm

      Yes, you can assemble it the night before and baking the morning.

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  9. diana — February 18, 2012 @ 10:58 am

    This is awesome! Can you reheat it or does it need to be eaten right away?

  10. Trisha — April 8, 2012 @ 3:57 pm

    Made this last night for Easter dish…… baked this morning. Worked great to make night before. I did take it out 30-45 min before baking (seen that on other recipes). And I did the veggies a little diff. Green onions, whole red pepper, more tomatoes and the spinach. and 14 eggs instead. All worked great, I think you can switch it up any which way. Also added chopped fresh basil over the top after removing from the oven and it was wonderful and we got compliments from our guests. And they were comparing to one I made for a bday party two wks ago and said this one’s the keeper.

  11. Chris K from Tampa Bay — April 21, 2012 @ 8:52 am

    Yum, yum! I’ve made similar breakfast casseroles before, but this had a different flavor. Hubby and I have four backyard hens, which means we get four eggs a day. Even though we are often giving the eggs away, we always seem to have an over abundance, so I’m always looking for egg recipes. The changes I made were basically because I didn’t have all the ingredients on hand. I exchanged a dollop of low fat sour cream for the milk and frozen thawed and drained collards for the spinach. I added garlic to the saute mix, as well as a small amount of chopped jalapeno to kick it up a notch, and a couple of chopped sun dried tomatoes. I also halved the recipe, and baked in an 8×8 pan, since it was just hubby and I and the two dogs partaking in the meal This recipe is a keeper!

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  13. Camila — May 24, 2012 @ 11:02 pm

    About how many servings would you say this casserole make?

    • Two Peas replied: — May 25th, 2012 @ 8:57 am

      It makes a 9 by 13 pan and serves 12-16-depending on how large you cut the pieces:)

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  15. Johanna — November 9, 2012 @ 1:54 pm

    Great recipe…plan on making soon to try for a Christmas brunch for my friends. I am from Maryland and never heard of spike seasoning. I’ve heard of Laury’s seasoning. What would be an alternative that I would be able to find in stores? Italian seasoning, maybe? Thanks!

    • Two Peas replied: — November 9th, 2012 @ 4:12 pm

      Italian seasoning would be great! Enjoy!

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  17. Michelle Rozzen — March 14, 2013 @ 1:00 pm

    What is the calorie intake per square approximately?

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  19. Sue — March 24, 2013 @ 2:39 pm

    I am on the Vashon diet for inflammation and can’t eat dairy so no cheese but who cares! It was yummy and dairy not. I added sun dried tomato and left veggie pieces fairly large. Looked great too.

  20. Laurie — March 31, 2013 @ 1:23 pm

    I loved it. Used frozen spinach and added fresh mushrooms, it was wonderful.

  21. Beth — March 31, 2013 @ 4:04 pm

    I made this today for Easter brunch. Excellent! Everyone liked it, even the kiddos.

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  24. Kristin P. — June 12, 2013 @ 1:57 pm

    Could you add hashbrowns to this? If so, would you recommend frozen or refrigerated? Any changes to the rest of the quantities? Thanks!!

  25. Tiffany — June 13, 2013 @ 12:17 am

    Made this for my girlfriends on the last day of school breakfast. It was wonderful. Everyone wanted the recipe.

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  29. Lindsay Brown — December 17, 2014 @ 2:51 pm

    I am a mom of 3 boys and I ran out of meat to use for dinner tonights. I happened to have 2 cartons of eggs and plenty of veggies so I googled egg and vegetable casseroles. This was perfect!

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  33. Amy — April 4, 2015 @ 11:53 am

    Can this be made the night before, then refrigerate?

    • Two Peas replied: — April 4th, 2015 @ 12:11 pm


  34. Lauren — September 7, 2015 @ 3:48 pm

    I know you said it can be made the night before…
    but can it be made the day before. I would make it Saturday morning 10:00 am and serve it the next day around 11:00 am. Is that too long to be refrigerated completely prepared ..except for the baking part?

    • Two Peas replied: — September 7th, 2015 @ 9:46 pm

      It will be fine!

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  36. erica — September 29, 2015 @ 12:52 pm

    can i make this with egg whites? will it work out well? been looking for an egg casserole and this looks great just wondering if using egg whites will let it rise correctly?

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