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Vegetarian Egg Casserole

Easy Vegetarian Egg Casserole

I always choose this vegetarian egg casserole for a quick and reliable brunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Servings: 12 squares
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 12 large eggs
  • 2 cups whole milk (or 2% for a lighter texture)
  • 1 cup sour cream
  • 6 cups 1-inch bread cubes (use day-old French or sourdough)
  • 8 ounces baby spinach (roughly chopped)
  • 1 diced red bell pepper
  • 1 diced yellow onion (small)
  • 2 sliced green onions (thinly)
  • 2 tbsp chives (chopped)
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Method
 

  1. Prep: Preheat oven to 350°F. Grease a 9×13-inch baking dish.
  2. Sauté veggies: In a skillet, heat 1 tbsp olive oil over medium temperature. Sauté diced onion and red bell pepper 5–6 min until soft, stir in chopped spinach 1–2 min to wilt. Cool 3 min.
  3. Build the custard: In a large bowl whisk 12 eggs, 2 cups milk, 1 cup sour cream, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika.
  4. Assemble: Add 6 cups 1-inch bread cubes to pan. Scatter sautéed veggies and sliced green onions. Top with 2 cups shredded cheddar and 1 cup Monterey Jack. Pour custard evenly, press down so bread is soaked. Stand 5 min.
  5. Bake: Uncovered at 350°F for 40–45 min, until set and lightly browned, center should register 165°F.
  6. Rest and serve: Cool 10 min. Garnish with chives. Slice into 12 squares and serve warm.

Notes

Refer to complete step by step instructions below.