Hosting brunch? Try this easy egg bake that can be prepped the day before!
Easy Veggie Egg Bake
- Prep Time 25 min
- Total 1 hr 40 min
- Ingredients 14
- Servings 6
Ingredients
Casserole
- 2 tablespoons butter
- 1 1/2 cups frozen hash-brown potatoes
- 1 1/2 cups sliced fresh mushrooms
- 1/2 cup sliced green onions
- 1 (9-oz.) pkg. frozen asparagus cuts, thawed
- 1/4 cup julienne-cut roasted red bell peppers (from 1 (7.25-oz. jar)
- 6 eggs
- 1/2 cup half-and-half
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon dried marjoram leaves
Topping
- 2 tablespoons butter, melted
- 1 cup soft whole wheat bread crumbs
- 1 oz. (1/4 cup) shredded fresh Parmesan cheese
Instructions
-
Step1Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish.
-
Step2Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add potatoes, mushrooms and onions; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in asparagus and roasted peppers. Spoon into greased baking dish.
-
Step3In medium bowl, combine eggs, half-and-half, lemon juice, salt and marjoram; beat well. Pour over vegetables in dish. Cover with foil. Bake at 350°F. for 1 hour.
-
Step4In small bowl, combine all topping ingredients; mix well. Uncover baking dish; sprinkle with crumb mixture. Bake uncovered for an additional 10 to 15 minutes or until casserole is set and top is golden brown.
Nutrition
270
Calories
17g
Total Fat
12g
Protein
18g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 9g
- 45%
- Cholesterol
- 245mg
- 82%
- Sodium
- 410mg
- 17%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 25%
- 25%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Fat;Tips from the
Pillsbury Kitchens
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