Easy Dump and Bake Egg Casserole

1h
Serves 6
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Directions

  1. 1Preheat the oven to 350 degrees Fahrenheit.
  2. 2Line a casserole dish with parchment paper.
  3. 3Chop vegetables like zucchini, mushrooms, bell pepper, and red onion.
  4. 4Chop spinach or arugula.
  5. 5Add all chopped vegetables and ham or Canadian bacon to the casserole dish.
  6. 6In a separate bowl, whisk together eggs, egg whites, cottage cheese, salsa verde, salt, and garlic powder.
  7. 7Pour the egg mixture over the vegetables and ham in the casserole dish, ensuring everything is distributed evenly.
  8. 8Top with shaved parmesan cheese.
  9. 9Bake for 45 minutes or until set.
  10. 10Cut the baked casserole into six equal squares for serving.
  11. 11Store individual portions in glass containers for meal prep.
  12. 12Serve with avocado or toast, or as desired.

Ingredients

  • 2 cups Zucchini, chopped
  • 8 oz Mushrooms, sliced
  • 1 cup Bell pepper, chopped
  • 0.25 cup Red onion, diced
  • 1 cup Spinach or arugula, chopped
  • 1.25 cup Canadian bacon or lean ham, chopped
  • 2 Large eggs
  • 4 cups Liquid egg whites
  • 0.5 cup Low fat cottage cheese
  • 2 Tbsp Salsa verde
  • 1.5 tsp Kosher salt
  • 1 tsp Garlic powder
  • 8 Tbsp Shaved parmesan cheese

Equipment

Casserole dish (9x13)Parchment paperMeasuring cupKnifeCutting boardBowlWhiskSpatula

Tips

  • You can literally just dump everything in the dish.
  • Throw all veggies in raw.
  • This recipe is naturally gluten-free.
  • To make it dairy-free, skip the cottage and parmesan cheeses or swap with dairy-free ricotta for cottage cheese and dairy-free parmesan or feta for the top.
  • This dish leaves room for you to add in things you love, like avocado or toast.