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Four Cheese Veggie Egg Casserole

4 Cheese Veggie Egg Casserole

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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Breakfast
Cuisine: American

Ingredients

  • 10 Eggs
  • 1/4 cup Milk
  • 1/2 tsp Red Pepper Flakes
  • 1 Red Bell Pepper, diced
  • 1 Orange Bell Pepper, diced
  • 1/2 Red Onion, diced
  • 1 1/2 cup Mushrooms, chopped
  • 1 small jar Marinated Artichoke Hearts, drained and coarsely chopped
  • Large handful Spinach, chopped
  • 2 oz. Feta Cheese, crumbled
  • 1 cup Cheddar Cheese, shredded
  • 1/2 cup Mozerella Cheese, shredded
  • 1/2 cup Paremesan Cheese
  • 1 Tomato, sliced (optional - Makes it look pretty!)

Instructions

  • In a skillet heat a few tablespoons of olive oil. Add in diced onion, bell peppers and mushrooms. Cook about 5 minutes, then add in spinach and artichoke hearts. Cook a few minutes until spinach is wilted.
  • In a large bowl add eggs, 1/4 cup milk, 1/2 teaspoon red pepper flakes, salt and pepper and whisk together. Stir in cheddar cheese, mozzarella and Parmesan Cheese.
  • In a baking dish pour the veggie mixture on the bottom and then pour the eggs on top. Lightly mix all together in dish. Sprinkle the top with the feta cheese.
  • Bake at 350°F for about 35-40 minutes. Once eggs have hardened I added sliced tomatoes on top and cooked an extra 5 minutes.