Step 1 of 13
Cheesy Vegetable Egg Bake
Preheat the oven to 350°F.
Step 2 of 13
Cheesy Vegetable Egg Bake
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Step 3 of 13
Cheesy Vegetable Egg Bake
Finely dice the broccoli.
Step 4 of 13
Cheesy Vegetable Egg Bake
Finely dice the red bell pepper.
Step 5 of 13
Cheesy Vegetable Egg Bake
Finely dice the asparagus.
Step 6 of 13
Cheesy Vegetable Egg Bake
Finely dice the red onion.
Step 7 of 13
Cheesy Vegetable Egg Bake
Thinly slice the mushrooms.
Step 8 of 13
Cheesy Vegetable Egg Bake
Set a large skillet over medium-high heat and add the olive oil. Once shimmering, add the vegetables to the pan. Cook, stirring occasionally, until the mushrooms are shrunken and browned and the vegetables are softened, 7-8 minutes. Remove from heat.
Step 9 of 13
Cheesy Vegetable Egg Bake
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Add the vegetables and shredded cheeses. Fold with a rubber spatula to evenly distribute.
Step 10 of 13
Cheesy Vegetable Egg Bake
Pour the mixture into the prepared baking dish.
Step 11 of 13
Cheesy Vegetable Egg Bake
Bake the casserole on middle rack of oven until golden brown on top and a toothpick inserted in the center comes out clean, 40-45 minutes.
Step 12 of 13
Cheesy Vegetable Egg Bake
Check to see that casserole is done. Remove from oven or add time as needed.
Step 13 of 13
Cheesy Vegetable Egg Bake
Allow casserole to cool for at least 10 minutes before serving. Cut the casserole into squares, or simply spoon onto plates.