Eggs & Vegetables Casserole

Staff Writer
Eggs & Vegetables Casserole

The easiest way to serve up a crowd for brunch is with an egg casserole, and chef Fabio Viviani's loaded with vegetables like potato, bell peppers, and mushrooms to make it as healthy for you as it is filling.

8
Servings
413
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Cups sandwich bread, diced
  • 10 Ounces shredded Cheddar cheese
  • 8 eggs, beaten
  • 3 Tablespoons milk
  • 1 Cup cream
  • 1 Tablespoon salt
  • 1 Teaspoon garlic flakes
  • 1 Teaspoon smoked paprika
  • 2 whole potatoes, peeled and sliced very thin
  • 1 Cup diced red bell pepper
  • 1 Cup thinly sliced button mushrooms
  • 1 white sweet onion, sliced very thin

Directions

Grease a 9 by 13 glass casserole dish with butter or oil and place the diced bread on the bottom of the pan. Sprinkle the cheddar cheese on top of the bread, and then follow with layers of potato, onion, bell pepper, and mushrooms. Mix the eggs, cream, milk, salt, garlic flakes, and smoked paprika in a blender until well incorporated. Pour the mixture on top of the vegetables and let soak for at least 1 hour.

Preheat the oven to 325 degrees. Cover the casserole with foil and bake for 1 hour, removing the foil for the last 20 minutes. Let rest for 15 minutes before serving. 

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.

Nutritional Facts

Total Fat
28g
43%
Sugar
6g
N/A
Saturated Fat
15g
77%
Cholesterol
237mg
79%
Protein
18g
36%
Carbs
23g
8%
Vitamin A
323µg
36%
Vitamin B12
0.8µg
12.9%
Vitamin B6
0.4mg
20%
Vitamin C
37mg
61%
Vitamin D
1µg
N/A
Vitamin E
1mg
7%
Vitamin K
5µg
6%
Calcium
326mg
33%
Fiber
3g
11%
Folate (food)
69µg
N/A
Folate equivalent (total)
64µg
16%
Folic acid
3µg
N/A
Iron
2mg
11%
Magnesium
43mg
11%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
10%
Phosphorus
353mg
50%
Polyunsaturated
2g
N/A
Potassium
490mg
14%
Riboflavin (B2)
0.5mg
30%
Sodium
584mg
24%
Thiamin (B1)
0.2mg
11.6%
Trans
0.4g
N/A
Zinc
2mg
16%

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