Easy Vegetable and Cheese Egg Casserole
You can make this mixture, seal and refrigerate the night before. Add other vegetables like spinach if you like. I used an air fryer to take out some of the moisture from the vegetables and intensify the flavors, but you could also bake the casserole longer.Just cook until the eggs are set and you can't go wrong.
Servings 6
Ingredients
- 1 tablespoon olive oil
- 8 large eggs whisked
- 1 cup shredded Cheddar cheese
- 6 slices cooked bacon diced
- 1/2 red bell pepper diced
- 1/2 red onion chopped
- 1/2 cup sliced mushrooms
- 3 tablespoons yogurt or milk
- salt and ground black pepper to taste
- 2 tablespoons chopped parsley if desired
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Air fry for 8 minutes red bell pepper, onion and mushrooms. Mix with eggs, cheese, bacon, yogurt, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
- Bake in the preheated oven until eggs are set, about 20 to 25 minutes.
- Garnish with chopped parsley if desired.