4.5 from 4 votes
Egg and Vegetable Casserole
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins

Egg and Vegetable Casserole recipe, a breakfast casserole dish with broccoli, spinach, green onions and cherry tomatoes. What a colourful mix, right?

Course: Breakfast
Cuisine: American
Keyword: breakfast, breakfast casserole, egg casserole, eggs
Servings: 6
Calories: 193 kcal
Author: Tammi
  • 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
  1. Preheat oven to 350°F (180°C).
  2. Whisk eggs, cottage cheese, seasoning and pepper in medium bowl.
  3. 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.
  4. Bake in preheated 350°F (180°C) oven until knife inserted near centre comes out clean, about 25 minutes.
Recipe Notes

Instead of vegetable seasoning, you can use 1 tsp (5 mL) each dried basil, dried thyme and dried oregano.

Nutrition Facts
Egg and Vegetable Casserole
Amount Per Serving
Calories 193 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g31%
Cholesterol 343mg114%
Sodium 277mg12%
Potassium 178mg5%
Carbohydrates 2g1%
Sugar 0g0%
Protein 16g32%
Vitamin A 840IU17%
Vitamin C 4.6mg6%
Calcium 153mg15%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.