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