Baked Egg and Vegetable Casserole with Cheese and Creamy Sauce

– **6 large eggs**
– **1 cup milk** (whole milk or half-and-half works best for creaminess)
– **1/2 cup heavy cream** (optional, for extra creaminess)
– **1 cup shredded cheese** (cheddar, mozzarella, or a blend of your favorites)
– **1 tablespoon olive oil**
– **1 medium onion**, diced
– **1 bell pepper**, diced (choose any color you prefer)
– **1 medium zucchini**, chopped
– **1 cup spinach** (or any leafy green of your choice)
– **1 cup mushrooms**, sliced
– **1/2 teaspoon garlic powder**
– **1/2 teaspoon onion powder**
– **Salt and pepper**, to taste
– **Fresh parsley** (optional, for garnish)

### Instructions:

#### Step 1: Preheat the Oven
Start by preheating your oven to **375°F (190°C)**. This will ensure your casserole cooks evenly and turns golden brown on top.

#### Step 2: Sauté the Vegetables
In a large skillet, heat **1 tablespoon of olive oil** over medium heat. Add the **diced onion**, **bell pepper**, and **sliced mushrooms** to the pan. Sauté the vegetables for about **5-7 minutes**, stirring occasionally, until they start to soften.

Next, add the chopped **zucchini** and **spinach** (or your chosen leafy green) to the skillet. Continue to cook for another **3-4 minutes**, until the spinach wilts down and the vegetables are tender. Season with a pinch of **salt** and **pepper**, and sprinkle in the **garlic powder** and **onion powder** for extra flavor.

#### Step 3: Prepare the Egg Mixture
In a large bowl, crack the **6 eggs** and whisk them until well beaten. Add the **milk** and **heavy cream** (if using) and whisk again until everything is thoroughly combined. Stir in the **shredded cheese**—you can use cheddar, mozzarella, or a combination of both, depending on your preference. Season with a little more **salt** and **pepper** to taste.

#### Step 4: Combine the Vegetables and Egg Mixture
Once the vegetables are sautéed and softened, transfer them into a greased 9×13-inch baking dish. Spread them out evenly in the dish. Pour the **egg and cheese mixture** over the vegetables, ensuring it covers everything evenly.

#### Step 5: Bake the Casserole
Place the baking dish in the preheated oven and bake for **25-30 minutes**, or until the eggs are set and the top is lightly golden and bubbling. You can check for doneness by inserting a toothpick or knife in the center—the eggs should be fully cooked and the knife should come out clean.

#### Step 6: Garnish and Serve
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes before serving. Garnish with some **fresh parsley** or **chopped chives** for an extra pop of color and flavor.

Slice into squares and serve hot. This casserole pairs beautifully with a side of crispy bacon, a fresh green salad, or even some avocado slices for a complete meal.

### Why You’ll Love Baked Egg and Vegetable Casserole:

1. **Versatile**: This casserole is highly customizable to fit your tastes and dietary preferences. You can swap out vegetables based on what you have on hand or your favorite flavors. Think sweet potatoes, broccoli, or even roasted tomatoes. You can also make it gluten-free by sticking to whole ingredients and avoiding processed items.

2. **Healthy and Nutritious**: Packed with protein from the eggs and fiber from the vegetables, this casserole is a nutritious option for any meal. It’s a great way to sneak more veggies into your diet while enjoying a comforting dish that’s rich in vitamins and minerals.

3. **Simple to Make**: With just a few basic ingredients and a single baking dish, this casserole is super easy to put together. The prep time is minimal, and the oven does most of the work, allowing you to relax and enjoy your meal with family and friends.

4. **Great for Meal Prep**: This casserole makes excellent leftovers and can be stored in the fridge for up to 3-4 days. You can easily reheat it for a quick breakfast or lunch the next day. It’s a fantastic option for meal prep and can even be frozen for longer storage.

5. **Family-Friendly**: The creamy sauce, cheesy goodness, and tender veggies make this dish irresistible, even to picky eaters. It’s a great way to get kids and adults alike to enjoy more vegetables in their meals.

### Tips for Success:

– **Customize Your Veggies**: You can use almost any vegetable in this casserole, so feel free to get creative. Some other great options include broccoli, kale, tomatoes, or roasted butternut squash. Just make sure to sauté the veggies first to soften them before baking.

– **Make it Ahead**: If you’re short on time in the morning, you can prepare the casserole the night before. Simply assemble everything in the baking dish, cover it, and refrigerate overnight. In the morning, all you need to do is pop it into the oven.

– **For Extra Creaminess**: If you prefer an even creamier casserole, you can increase the amount of heavy cream or add a few dollops of **cream cheese** or **sour cream** into the egg mixture before baking.

– **Cheese Variations**: While the recipe calls for **cheddar** or **mozzarella**, feel free to experiment with other cheeses like **feta**, **goat cheese**, or **Parmesan** for different flavor profiles.

– **Add Protein**: If you’d like to make the casserole more filling or add extra protein, try adding cooked **sausage**, **bacon**, or **chicken** to the veggie mixture before baking.

### Conclusion:

**Baked Egg and Vegetable Casserole with Cheese and Creamy Sauce** is the perfect blend of savory, creamy, and satisfying flavors. It’s a versatile dish that’s sure to become a staple in your meal rotation. Whether you’re preparing it for a lazy weekend brunch, an easy weeknight dinner, or meal prepping for the week, this casserole is guaranteed to deliver both taste and convenience.

With its customizable ingredients, minimal prep time, and rich, comforting flavors, this casserole is bound to impress everyone at your table. Give it a try today and enjoy a delicious, nutritious meal that’s as easy to make as it is to enjoy!