For Professionals

Baked Egg Casserole

Prep time: 15 min
Cook time: 30 min

Casseroles aren’t just for dinner. They can also serve as a wonderful one-pot solution for brunch or a weekend meal. As with any casserole, you can prepare and assemble the majority of the dish the night before, up to transferring all the cooked vegetables into a baking dish, and cook it the next day after pouring in the eggs.


4 servings

Serving size

1 serving


1 teaspoon olive oil, plus more for the baking dish

½ sweet onion, chopped

½ red bell pepper, chopped

½ teaspoon jalapeño pepper, minced

½ teaspoon garlic, minced

1 cup fresh spinach, chopped

Black pepper, freshly grounded, to taste

8 eggs, beaten

1 tablespoon fresh parsley, chopped


  1. Preheat the oven to 375°F.
  2. Lightly coat an 8-by-8-inch baking dish with olive oil.
  3. In a large skillet over medium-high heat, heat 1 teaspoon of olive oil.
  4. Sauté the onion, bell pepper, jalapeño pepper, and garlic until softened, about 5 minutes.
  5. Add the spinach, and sauté until wilted, about 3 minutes.
  6. Season the vegetables with black pepper. Transfer to the prepared baking dish.
  7. Pour the eggs over the vegetables, and sprinkle with the parsley.
  8. Bake until the eggs are firm, about 20 minutes.
  9. Cut into 4 servings and serve.

Cooking Tip

Leftover casserole is a great cold snack. It can be frozen for up to 2 weeks, cut and wrapped in portions. Remove one from the freezer, microwave for 1 minute, and wrap in a tortilla for a grab-and-go breakfast.

Nutrition Info

Nutrition Info

Makes: 4 servings  Serving size: 1 serving




8 g

Saturated Fat

3 g

Trans Fat

0 g


299 mg


4 g


3 g


0 g


10 g


109 mg


68 mg


176 mg


198 mg