Easy Vegetable Egg Casserole

Dish type
Ready in
45 minutes


  • 1 Tbsp. extra-virgin olive oil
  • 1 red bell pepper, diced small
  • 2 cups broccoli florets, finely chopped
  • 1/2 cup low-fat milk
  • 12 large eggs
  • 1 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 1 cup reduced-fat sharp cheddar cheese
  • 1 cup pico de gallo


Prep Time
5 minutes
Ready in
45 minutes
  1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with non-stick cooking spray.
  2. Heat the oil in a large non-stick skillet over medium heat. Add the peppers and onions; cook, stirring often, until just softened, 4 minutes. Stir in broccoli and 2 tablespoons water, cover and cook 1 minute. Remove the skillet lid and cook until water is fully evaporated, about 1 minute. Transfer mixture to the glass baking dish, spreading it out evenly to cover the bottom.
  3. Whisk the milk, eggs, salt and black pepper together in a medium bowl. Stir in 1/2 cup cheese. Pour egg mixture over the top and cover with remaining 1/2 cup cheese.
  4. Bake until edges are set and top is golden, 30 to 35 minutes. Cool in the baking dish on a wire rack for 10 minutes before slicing. Garnish with pico de gallo.

Nutritional Information

Per Serving
Calories 157, Total Fat 9.4g, Saturated Fat 3.5g, Cholesterol 231mg, Sodium 491mg, Carbohydrate 6.7g, Protein 12g
Total Fat9.4g
Saturated Fat3.5g
Trans Fat0g