How to make egg casserole for dinner or breakfast

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk reduces calories and is dairy-free.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy.

ham

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is leaner and lower in fat.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and often more affordable frozen.

Clip off fresh rosemary, kale, basil, fresh cilantro, and beet greens from the garden.

Add diced zucchini and leftover asparagus to the mix.

Boil potatoes and add them to the casserole.

Chop jalapenos for heat and add them to the mixture.

Beat the eggs for about two minutes until fluffy.

Grease the baking dish.

Layer the boiled potatoes, asparagus, zucchini, minced garlic, rosemary, and jalapenos evenly in the dish.

Pour the beaten egg mixture over the layered vegetables.

Sprinkle cheddar cheese on one half and non-dairy cheese on the other half.

Bake in the oven at 400°F for about 20 minutes.

Check for doneness by sticking a fork in the casserole; it should not stick and should be fluffy.

Let cool slightly before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens