Veggie Egg Casserole

This recipe originated from my mom’s “Artichoke Loaf,” which she often serves when entertaining guests.  I love using chopped up artichoke hearts as the sole veggie in this dish, however, I have found that sometimes it’s just easier to use up some of the veggies that I already have on-hand.  Given that this is such an easy breakfast to take on-the-go, I often make a batch of this on Sunday, cut it up into squares and eat throughout the week for a high-protein snack or as part of my breakfast.

Veggie Egg Casserole


1 Tbsp olive oil

2 Tbsp butter

~ 2 cups chopped veggies of choice (I used mushrooms and zucchini for this post)

3 garlic cloves, minced

1/2 cup grated, mild-flavored cheese (mozzarella, jack, white cheddar)

1 onion, chopped fine

1 Tbsp dried oregano

1 Tbsp dried parsley (I’ve also used fresh, chopped)

~ 1/4 tsp salt + 1/8 tsp pepper

4 to 6 eggs

how to

Preheat oven to 350 degrees Fahrenheit.

Saute onions in olive oil and butter until translucent, about 3 minutes.

Add garlic and saute for about 30 seconds.

Add oregano and parsley and cook 1 minute.

Add veggies of choice and saute until you are satisfied with their appearance.  If you choose to use tomatoes, I would de-seed them so that your mixture does not get too wet. I sauteed the mushroom/zucchini mix for about 4 minutes.

In a separate bowl, whisk eggs and add cheese.

Add saute mixture to eggs and mix together well.

Grease ~ 8×8 casserole dish with butter or olive oil and bake for 25 to 30 minutes.

When cool, cut into squares and enjoy!

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