Veggie Egg Casserole



  • 18 eggs
  • Splash of skim milk
  • Salt and pepper to taste
  • Spike seasoning
  • Olive oil
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 red onion, diced
  • 1 cup of fresh spinach, chopped
  • 3 Roma tomatoes, diced
  • 1 cup mozzarella cheese, shredded
  • Parmesan cheese, shredded


  • In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don’t have this, try Italian seasoning instead.
  • In a large skillet, saute the peppers and onion in a little bit of olive oil.
  • Add in the spinach for a minute or two.
  • Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan.
  • Stir in mozzarella cheese. Make sure everything is distributed evenly.
  • Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
  • Sprinkle the casserole with Parmesan cheese if you wish.


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