Step 1 of 13
Cheesy Vegetable Egg Bake
Preheat the oven to 350°F.
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Step 2 of 13
Cheesy Vegetable Egg Bake
Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
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Step 3 of 13
Cheesy Vegetable Egg Bake
Finely dice the broccoli.
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Step 4 of 13
Cheesy Vegetable Egg Bake
Finely dice the red bell pepper.
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Step 5 of 13
Cheesy Vegetable Egg Bake
Finely dice the asparagus.
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Step 6 of 13
Cheesy Vegetable Egg Bake
Finely dice the red onion.
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Step 7 of 13
Cheesy Vegetable Egg Bake
Thinly slice the mushrooms.
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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.
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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.
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Step 10 of 13
Cheesy Vegetable Egg Bake
Pour the mixture into the prepared baking dish.
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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.
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Step 12 of 13
Cheesy Vegetable Egg Bake
Check to see that casserole is done. Remove from oven or add time as needed.
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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.