Vegetable and Egg Casserole

Name: Vegetable and Egg Casserole
Prep time: 17 min
Cook time: 50 min
Total time: 67 min
Yield: 4
Cuisine: European
Ingredients: 1/2 head Broccoli (chopped into small florets); 3 medium Potatoes (peeled and diced); 2 medium Carrots (peeled and sliced); 1/2 stalk Leek (washed and sliced); 4 large Eggs; 50 g Sour cream (approximately 1 tablespoon); 100 ml Cream (heavy cream or cooking cream); to taste Salt; to taste Pepper (freshly ground black pepper); 5 cherry tomatoes Cherry tomatoes (halved); 150 g Grated mozzarella

Enjoy a cozy and nutritious meal with this Vegetable and Egg Casserole. This easy-to-make dish combines tender broccoli, potatoes, carrots, and leeks with a rich, creamy egg base and a topping of cherry tomatoes and melted mozzarella cheese. Perfect for breakfast, brunch, or a light dinner, it's a versatile and satisfying meal for the whole family.

#casserole

#vegetable

#egg

#breakfast

#brunch

#dinner

#easy

#comfort food

#nutritious

Chopped Fresh Vegetables

Recipe Information

17m

Prep Time

50m

Cook Time

1h 7m

Total Time

Servings

Easy

European

English

Nutrition (per serving)

400

Calories

18g

Protein

30g

Carbs

25g

Fat

Casserole Assembled Before Baking

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Casserole Baking in the Oven

Instructions

0/7 completed

1
Prepare the vegetables: Wash and chop ½ head of broccoli into small florets. Peel and dice 3 potatoes and 2 carrots. Wash and slice ½ leek.
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10m
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Prepare the vegetables: Wash and chop ½ head of broccoli into small florets. Peel and dice 3 potatoes and 2 carrots. Wash and slice ½ leek.
10m
Ensure all vegetables are cut into similar sizes for even cooking.
2
Cook the vegetables: Boil or steam the diced potatoes and carrots until tender-crisp, about 10-15 minutes. In a separate pan, sauté the sliced leek and broccoli florets with a little oil until slightly softened, about 5-7 minutes.
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20m
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Cook the vegetables: Boil or steam the diced potatoes and carrots until tender-crisp, about 10-15 minutes. In a separate pan, sauté the sliced leek and broccoli florets with a little oil until slightly softened, about 5-7 minutes.
20m
Don't overcook the vegetables at this stage as they will continue to cook in the oven.
3
Prepare the egg mixture: In a large bowl, whisk together 4 eggs, 50g sour cream, 100ml cream, and season generously with salt and pepper until well combined.
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2m
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Prepare the egg mixture: In a large bowl, whisk together 4 eggs, 50g sour cream, 100ml cream, and season generously with salt and pepper until well combined.
2m
Whisk thoroughly to ensure a smooth and consistent egg base.
4
Assemble the casserole: Lightly grease a medium-sized baking dish. Arrange the cooked potatoes, carrots, sautéed leek, and broccoli in an even layer at the bottom of the dish. Pour the whisked egg mixture evenly over the vegetables.
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3m
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Assemble the casserole: Lightly grease a medium-sized baking dish. Arrange the cooked potatoes, carrots, sautéed leek, and broccoli in an even layer at the bottom of the dish. Pour the whisked egg mixture evenly over the vegetables.
3m
Distribute vegetables evenly so each serving gets a good mix.
5
Add toppings: Halve 5 cherry tomatoes and scatter them over the casserole. Sprinkle 150g of grated mozzarella cheese evenly on top.
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2m
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Add toppings: Halve 5 cherry tomatoes and scatter them over the casserole. Sprinkle 150g of grated mozzarella cheese evenly on top.
2m
Cherry tomatoes add a pop of color and freshness, while mozzarella provides a delicious crust.
6
Bake the casserole: Preheat your oven to 180°C (350°F). Bake the casserole for 25-30 minutes, or until the egg mixture is set, the vegetables are tender, and the cheese is melted and golden brown.
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30m
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Bake the casserole: Preheat your oven to 180°C (350°F). Bake the casserole for 25-30 minutes, or until the egg mixture is set, the vegetables are tender, and the cheese is melted and golden brown.
30m
Insert a knife into the center; if it comes out clean, the casserole is done. If the cheese browns too quickly, you can loosely cover it with foil.
7
Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set further and makes it easier to cut.
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5m
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Serve: Remove the casserole from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the casserole to set further and makes it easier to cut.
5m
Enjoy hot or warm. This casserole also reheats well for leftovers.