Vegetable and Egg Casserole

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Vegetable and Egg Casserole

Vegetable and egg casserole Contributed by Natalie Stoner, RD, LDN, and Paige Vondran, BS

Serves: 1 portion

425 kcal


  • 3 raw eggs, shelled
  • 3 slices cooked, crispy bacon
  • 1 slice Swiss cheese
  • 1/4 cup chopped raw spinach
  • 1/4 cup chopped raw mushrooms
  • 1 Tbsp. chopped fresh tomatoes
  • Dry seasonings: salt, pepper, and garlic powder


  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk eggs to combine yolk and white.
  3. Break up the slice of Swiss cheese and add to the mixing bowl.
  4. Add remaining ingredients.
  5. Season to taste with salt, pepper, and garlic powder.
  6. Grease a ramekin or oven safe dish with olive oil spray.
  7. Pour mixture filling 3/4 of the ramekin.
  8. Bake for 35-40 minutes until firm and golden brown.
  9. Allow to cool slightly before serving.

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