Egg Recipes
Herbed Baked Egg Casserole
A savory baked egg casserole loaded with fresh herbs, cheddar cheese, and sautéed vegetables for a hearty breakfast or brunch.
Prep10 min
Cook25 min
Rest / chill5 min
Total40 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Preheat oven to 350°F. Lightly grease an 8x8-inch baking dish with olive oil.
- Heat olive oil in a skillet over medium heat. Add diced bell pepper and onion; sauté until softened, about 5 minutes. Add chopped spinach and cook until wilted; remove from heat.
- In a large bowl, whisk together eggs, milk, salt, pepper, parsley, and thyme.
- Stir sautéed vegetables and shredded cheddar cheese into the egg mixture. Pour into the prepared baking dish.
- Bake uncovered until eggs are set and top is lightly golden, about 20-25 minutes.
- Remove from oven and let rest 5 minutes before slicing and serving.
A little kitchen know-how
Let the casserole rest for 5 minutes after baking for easier slicing and better texture.
Storage & leftovers
Refrigerate leftovers in an airtight container for up to 3 days; reheat slices in a microwave until hot throughout.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.