This Baked Egg and Vegetable Casserole is a rich, cheesy, and creamy dish, perfect for a hearty breakfast, brunch, or light dinner. It features hard-boiled eggs, sautéed vegetables, a velvety béchamel sauce, and lots of melted cheese. Topped with a homemade yogurt dressing, this dish is both comforting and flavorful!
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4-6
Ingredients
For the Casserole
- 6 eggs
- Water, for boiling
- Salt, to taste
- 30g (2 tbsp) butter
- 1 leek, chopped
- 1 carrot, grated
- 200g (7 oz) mushrooms, sliced
- 1 bell pepper, diced
- 1 clove garlic, minced
- Salt, to taste
- Black pepper, to taste
- ½ tsp Italian herbs
For the Béchamel Sauce
- 60g (4 tbsp) butter
- 3 tbsp flour
- 300ml (1¼ cups) milk
- Salt, to taste
- ¼ tsp nutmeg
- 200g (7 oz) cheese (cheddar, gouda, or mozzarella), grated
For the Yogurt Dressing
- 2 tbsp yogurt
- 1 tbsp mayonnaise
- 2 tbsp chopped spring onions
- ½ pickled cucumber, finely chopped
Directions
1. Boil the Eggs
- Bring water to a boil, add salt, and carefully place the eggs in the pot.
- Boil for 10 minutes, then drain and place them in cold water to cool.
- Peel the eggs and slice them in half.
2. Sauté the Vegetables
- Heat 30g butter in a pan over medium heat.
- Add leek and sauté for 2 minutes.
- Add carrot, mushrooms, and bell pepper, cooking for 5-7 minutes until softened.
- Stir in garlic, salt, black pepper, and Italian herbs.
- Remove from heat and set aside.
3. Prepare the Béchamel Sauce
- In a saucepan, melt 60g butter over low heat.
- Add flour and stir constantly for 1 minute until lightly golden.
- Slowly whisk in milk, stirring continuously.
- Add salt and nutmeg, cooking until thickened (about 5 minutes).
- Stir in half of the grated cheese, mixing until melted.
4. Assemble the Casserole
- Preheat oven to 180°C (350°F).
- In a baking dish, layer half of the sautéed vegetables.
- Place sliced boiled eggs on top.
- Cover with remaining vegetables.
- Pour the béchamel sauce evenly over everything.
- Sprinkle with the remaining grated cheese.
5. Bake the Casserole
- Bake for 30 minutes at 180°C (350°F) until golden brown.
6. Prepare the Yogurt Dressing
- In a bowl, mix yogurt, mayonnaise, spring onions, and pickled cucumber.
7. Serve
- Let the casserole cool for 5 minutes, then serve with a spoonful of the yogurt dressing.
- Enjoy warm!
Serving Suggestions
- Serve with fresh salad or roasted potatoes.
- Pair with crusty bread or garlic toast.
- Enjoy with a light soup for a complete meal.
Cooking Tips
- For extra crunch, add a layer of breadcrumbs on top before baking.
- For a smoky flavor, use smoked paprika or smoked cheese.
- For a spicier kick, add red pepper flakes to the béchamel sauce.
Nutritional Benefits
- High in protein from eggs and cheese.
- Rich in vitamins and fiber from vegetables.
- Creamy texture without heavy cream.
Dietary Information
- Vegetarian-friendly
- Can be made gluten-free using gluten-free flour for the béchamel sauce.
- Can be made dairy-free using plant-based milk, cheese, and yogurt.
Nutritional Facts (Per Serving, Approx.)
- Calories: 380
- Protein: 18g
- Carbohydrates: 22g
- Fat: 24g
Storage
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze portions for up to 1 month.
- Reheating: Warm in an oven at 160°C (320°F) for 10 minutes.
Why You’ll Love This Recipe
✔ Rich, cheesy, and packed with flavor
✔ Great for meal prep and leftovers
✔ Perfect balance of protein and veggies
✔ Easy to make with simple ingredients
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Conclusion
This Baked Egg and Vegetable Casserole is a creamy, cheesy, and satisfying dish that’s perfect for breakfast, brunch, or even dinner. The combination of hearty eggs, sautéed vegetables, and creamy béchamel sauce makes it a comforting, home-cooked favorite. Try it today and enjoy a delicious, homemade meal!
Frequently Asked Questions
- Can I use fresh herbs instead of dried? Yes! Use chopped fresh basil or thyme.
- Can I use other cheeses? Yes! Feta, Swiss, or Parmesan work great.
- Can I make this ahead of time? Yes! Assemble and refrigerate, then bake when ready.
- Can I use frozen vegetables? Yes! Thaw and drain excess water before using.
- Can I add potatoes? Yes! Sliced boiled potatoes make a great addition.
- Can I add meat? Yes! Add cooked ham, chicken, or bacon for extra protein.
- Can I make it low-carb? Yes! Use almond flour instead of regular flour.
- How do I prevent the sauce from getting lumpy? Stir continuously while adding milk.
- Can I use a different sauce? Yes! Try a tomato-based sauce for a different flavor.
- How do I get a crispier top? Broil for 2 minutes after baking.