Vegetarian Egg Casserole


8 eggs

1 ½ cups milk

½ teaspoon baking powder

salt and black pepper

1 teaspoon dry oregano

1 teaspoon sweet paprika

¼ teaspoon nutmeg

3 slices bread (toast), cut into ½ inch pieces

2 shallots, thinly sliced

1 tomato, diced

3 Oz. sliced mushrooms, optional

4 Oz. artichoke hearts canned, drained and quartered

2 Oz. pitted olives, sliced

2 to 3 Oz. crumbled feta cheese

1 Oz. chopped fresh parsley (1 cup loosely packed)

1 bell pepper (any color), sliced into rounds


Heat oven to 375 and adjust an oven rack to the middle.

Whisk together eggs, milk, baking powder, salt, pepper and spices.

Add bread, shallots, tomatoes, mushrooms, artichoke hearts, olives, feta and parsley.

Mix until everything is well combined.

Spray a 9" x 13" casserole dish with olive oil.

Pour egg and vegetable mixture into the dish and spread evenly.

Arrange bell pepper slices on top.

Put your casserole into your oven and bake for 35 to 45 minutes
or until eggs are cooked through and the center looks firm.

Rest the casserole to settle for 5 minuts before cutting and serving. Enjoy!
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