Food Recipes Breakfast Vegetarian

iklan 336x280 atas

336x280 tengah

300x600

Vegetarian Egg Casserole Recipe

INGREDIENTS

• 7 to 8 large eggs
• 1 1/2 cups milk (I used 2% milk)
• 1/2 tsp baking powder
• Kosher salt and black pepper
• 1 tsp dry oregano
• 1 tsp sweet paprika
• 1/4 tsp nutmeg
• 3 slices bread (toast), cut into 1/2 inch pieces (use whole grain bread for Mediterranean diet option)
• 2 shallots, thinly sliced
• 1 tomato, small diced
• 3 oz sliced mushrooms (any kind), optional
• 4 oz artichoke hearts from a can, drained and quartered
• 2 oz pitted kalamata olives, sliced
• 2 to 3 oz crumbled feta cheese
• 1 oz chopped fresh parsley (about 1 cup loosely packed)
• Extra virgin olive oil (I used Private Reserve Greek olive oil)
• 1 bell pepper (any color), sliced into rounds

---

INSTRUCTIONS

1. Heat oven to 375 degrees F and adjust an oven rack to the middle
2. In a large mixing bowl, whisk together the eggs, milk, baking powder, salt, pepper, and spices.
3. To the egg mixture, add the bread pieces, shallots, tomatoes, mushrooms, artichoke hearts, kalmata olives, and parsley. Mix until everything is well combined.
4. Lightly brush a 9″ x 13″ casserole dish with extra virgin olive oil. Transfer the egg and vegetable mixture into the casserole dish and spread evenly. Arrange the bell pepper slices on top.
5. Place the egg casserole on the middle rack of your heated oven and bake for about 35 to 45 minutes or until the eggs are cooked through and the center of the casserole looks firm (test with a toothpick or a fork).

How to Make this Egg Casserole Recipe: 

1. Heat your oven to 375 degrees F and prep your ingredients

Position a rack in the middle. And while your oven is heating, prep your ingredients (cut up the bread, slice the shallots, dice tomatoes, slice mushrooms, chop up your fresh herbs etc.)

2. Prepare the Egg Mixture

In a large mixing bowl, combine eggs and milk. Add 1/2 tsp baking powder (remember, this will give the egg casserole a bit of air so it’s nice and fluffy.) Season with salt and pepper, and add your trio of flavor-makers: oregano, paprika, and a pinch of nutmeg. Whisk till everything is nicely combined

3. Add bread, veggies etc. to the egg mixture and combine

Add the bread pieces first and mix, then add the shallots, tomatoes, mushrooms, artichoke hearts, kalamata olives, feta and parsley. Do NOT add the sliced green peppers yet.

Using a wooden spoon, give everything a stir into the egg mixture until well combined.

4. Transfer to a Casserole Dish and Top with Sliced Peppers

Brush a 9″x 13″ casserole dish with a bit of good extra virgin olive oil. Transfer the egg mixture into the casserole dish. Give the casserole dish a gentle shake or use your wooden spoon to even everything out. Arrange the sliced bell peppers on top (they look pretty when the egg casserole is done.)

5. Bake

Bake your egg casserole for about 35 minutes or until cooked through and firm (eggs at the center of the casserole should be nice and set.)

---

NOTES

• Prepare Ahead Tips: You can prepare the egg casserole and assemble in the casserole dish (up to step #4). Cover tightly and refrigerate for 1 night. When ready to bake, follow with step #5. It does  help to bring the egg casserole a bit closer to room temperature before baking. Another option is to simply prep the ingredients and store each in a separate container in the fridge overnight, the next day, you can easily mix the eggs and assemble the egg casserole to bake. I personally prefer this option.
• Can you Freeze Egg Casserole?  The answer is yes. Before baking, you can prepare this egg casserole and assemble in a casserole dish (up to step #4.) Wrap tightly with plastic wrap and foil and freeze until later use. Thaw in fridge overnight and continue with baking (step #5). It does help to bring it closer to room temperature before baking, if you have the time.
• Leftovers? Already cooked egg casserole can be stored in the fridge for 3 to 4 nights. Reheat in a low-heated oven or microwave. You can also freeze cooked egg casserole. It’s best to portion the egg casserole into pieces, wrap tightly with plastic wrap and aluminum foil and freeze individual pieces. Reheat from frozen or thaw in fridge overnight.

336x280