Baked Egg Casserole
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.
Makes
Serving size
Ingredients
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
Instructions
- Preheat the oven to 375°F.
- Lightly coat an 8-by-8-inch baking dish with olive oil.
- In a large skillet over medium-high heat, heat 1 teaspoon of olive oil.
- Sauté the onion, bell pepper, jalapeño pepper, and garlic until softened, about 5 minutes.
- Add the spinach, and sauté until wilted, about 3 minutes.
- Season the vegetables with black pepper. Transfer to the prepared baking dish.
- Pour the eggs over the vegetables, and sprinkle with the parsley.
- Bake until the eggs are firm, about 20 minutes.
- 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.
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