Veggie & Cheese Egg Casserole

Who does not love a ‘fridge cleaner’ recipe? This Veggie & Cheese Egg Casserole is just that – a way to use up leftover veggies, cheese or proteins in your fridge. It’s completely flexible, which we LOVE! Also, it’s a nutritionally balanced meal by incorporating carbohydrates (read why we need carbs in our diets), veggies and of course protein to maximize fullness so we can think well and exercise.

Ingredients out (Mise En Place) for Egg Casserole

Firstly, a meal prep tip is to pre-chop your veggies in advance. This allows for speedier meal assembly and is known as Mise en Place. If you are looking to start meal planning, prepping ahead is a great way to execute your meal easier.

When all your ingredients are ready you can toss them into an oven dish and bake in the oven. Batch-baking is another strategy to use prepared leftovers for future lunches or dinners. Additionally, this Veggie & Cheese Egg Casserole makes an awesome meal served hot or cold. I also store leftover portions in my freezer to use for future meals.

Veggie Cheese Egg Casserole Leftovers ready for the freezer!

Interestingly, this Veggie & Cheese Egg Casserole recipe was featured in my CHCH Morning Live segment. Furthermore, I shared Back-to-School baking strategies and highlighted these in the blog on Baking Ideas.

Check out my CHCH Segment with a demo of this recipe!

• Serves: 6-8
• Prep Time: 15 minutes
• Cook time: 40 minutes

Ingredients:

• 2 tbsp olive or canola oil, divided
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups potatoes, small diced
• 3/4 cup bell pepper, diced
• 1 cup tomatoes, chopped
• 1 cup ham, diced (optional for meat-eaters)
• 12 large eggs
• 1 cup milk
• 1.5 cups of shredded cheddar cheese, divided
• ¾ cup green onions, chopped
• Salt and Pepper to taste

Veggie & Cheese Egg Casserole Directions:

1. Pre-heat oven to 350F. Grease a baking dish with non-stick cooking spray and set aside.
2. Heat a large fry pan to medium heat and add ½ tbsp of oil to warm slightly. Pour chopped onions into warmed oil and should hear a small sizzle. Cook for a couple minutes until translucent.
3. Add garlic to onions and stir to combine. Add extra oil if pan is dry.
4. Next, add your potatoes to onion and garlic and stir to prevent burning. Sprinkle kosher salt or pepper onto potatoes. (Time-saving tip: Use raw potatoes and toss into egg mixture and they will cook in the oven).
5. Remove the onion, garlic and potato mixture from the fry pan and set aside in a bowl.
6. Add extra oil to fry pan to sauté peppers, tomatoes and ham. I add a sprinkle of salt at this time to draw the flavours.Place aside in a large bowl when veggies are softened and fragrant.
7. In a large bowl, beat eggs with milk. Stir in cooked veggies and half of the shredded cheese.
8. Finally, pour the egg mixture into your baking dish and bake in the oven for 20 minutes.
9. Then, remove casserole from oven and top with remaining cheese and leftover veggies. Slide back into the oven to cook for an additional 20 minutes or until firm and top is browned.
10. Let Veggie and Cheese Egg Casserole cool at room temperature for about 10 minutes before serving.

Veggie & Cheese Egg Casserole

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

An ideal 'fridge cleaner' recipe to use up leftover ingredients on hand. Delicious and nutritionally balanced.

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Ingredients

• 2 tbsp olive or canola oil, divided
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups potatoes, small diced
• 1 bell pepper, diced
• 1 cup tomatoes, chopped
• 1 cup ham (optional for meat-eaters)
• 12 large eggs
• 1 cup milk
• 1.5 cups of shredded cheddar cheese, divided
• ¾ cup green onions, chopped
• Salt and Pepper to taste

Instructions

1. Pre-heat oven to 350F. Grease a baking dish with non-stick cooking spray and set aside.
2. Heat a large fry pan to medium heat and add ½ tbsp of oil to warm slightly. Pour in chopped onions into warmed oil and should hear a small sizzle. Cook for a couple minutes until translucent
3. Add garlic in with onions and stir to combine. Add extra oil if pan is dry.
4. Next, add your potatoes in with onion and garlic and stir to prevent burning. Sprinkle kosher salt or pepper in with potatoes. (Time-saving tip: Use raw potatoes and toss in with egg mixture and they will cook in the oven).
5. Remove the onion, garlic and potato mixture from the fry pan and set aside in a bowl.
6. Add extra oil to fry pan to sauté peppers, tomatoes and ham. I add a sprinkle of salt at this time to draw the flavours. Place aside in a large bowl when veggies are softened and fragrant.
7. In a large bowl, beat eggs with milk. Stir in cooked veggies and half of the shredded cheese.
8. Pour the egg mixture into your baking dish and bake in the oven for 20 minutes.
9. Remove casserole from oven and top with remaining cheese and leftover veggies. Slide back into the oven to cook for an additional 20 minutes or until firm and top is browned.
10. Let Veggie and Cheese Egg Casserole cool at room temperature for about 10 minutes before serving.