Veggie Egg Casserole

Breakfast for dinner, yay! This was a super simple recipe. You could easily change up the veggies to your liking if you're not into spinach and tomatoes. I served this dish with whole wheat toast and apple slices.


1 Tbsp olive oil
1 medium onion, diced
2 large cloves of garlic, diced
4-5 Roma tomatoes, chopped
16 oz frozen chopped spinach, thawed, squeeze out water
1 tsp Italian seasoning
1 tsp Kosher salt
1/2 tsp pepper
2 cups shredded cheese (I used cheddar)
10 eggs
1/2 cup milk
2-4 slices bread, torn into small pieces
1/3 cup grated parmesan


Preheat oven to 375. Grease a 9x13 baking dish. Set aside. 


Heat olive oil in large skillet over medium heat. Add onions and garlic. Saute until onions are translucent. Add tomatoes. Cook for 2-3 minutes. Turn off heat. Add Italian seasoning, salt and pepper. Add spinach.


Crack eggs into bowl. Whisk slightly. Stir in milk. 

Spread bread pieces in prepared baking dish. Spread spinach mixture on top of bread. Sprinkle half the cheddar on top. Pour egg mixture. Sprinkle remaining cheeses (cheddar and parm) on top. Bake for 35 minutes or until top is slightly brown. Serve with a dollop of plain yogurt or sour cream and salsa.

Review - I really liked this dish. I'm hoping it reheats well tomorrow for breakfast because I have half a pan left. The kids both ate a few bites, but they were more interested in the toast and apple slices. Husband is on swing shift so I haven't heard his opinion yet, but he took a big piece so apparently he thought it was going to be good. You could add any extra veggies you want or substitute for the spinach and tomatoes if those don't float your boat. Sauteed peppers and mushrooms would be a nice addition.

Update - Leftovers tasted great. I actually preferred it cold the next morning. I'm kind of weird though. I don't like reheated leftovers. I think it stems back to my college days of eating cold pizza for breakfast after a long night of, um, studying.