This Baked Vegetable Egg Casserole with Creamy Garlic Herb Sauce is a colorful, satisfying, and healthy dish that’s bursting with freshness and flavor. Perfect as a light lunch, hearty breakfast, or a vegetarian dinner, it brings together vibrant vegetables like carrots, red paprika, potatoes, and spinach, all bound together in a rich, fluffy egg mixture seasoned with basil, garlic, and pepper. Topped with gooey mozzarella and baked to golden perfection, this dish delivers comfort food vibes while still being nutritious and light.
The real magic happens when it’s served with a homemade creamy garlic and dill sauce made from a blend of mayonnaise, Greek yogurt, garlic, and herbs. It adds a cool, tangy contrast to the warm, baked veggies and cheese, making each bite irresistible. This casserole is ideal for meal prepping or entertaining and is as pretty to serve as it is to eat.
Preparation Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Yield
4–6 servings
Cuisine
Vegetarian Mediterranean-inspired home cooking
Ingredients
For the Vegetable Casserole:
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1 leek, finely chopped
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3 carrots, peeled and grated
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4 potatoes, peeled and grated
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1 red paprika (bell pepper), diced
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50g spinach, chopped
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2 stalks green onions, chopped
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Handful of dill and parsley, chopped
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4 eggs
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Salt, to taste
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4 tablespoons olive oil
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4 tablespoons flour
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1 teaspoon baking powder
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4 tablespoons milk
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½ teaspoon dried basil
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½ teaspoon dried garlic
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¼ teaspoon black pepper
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½ cup grated cheese
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1 small piece of mozzarella (optional, for melty texture)
For the Creamy Garlic Herb Sauce:
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1 tablespoon mayonnaise
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1 tablespoon Greek yogurt or sour cream
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1 clove garlic, minced
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1 teaspoon chopped dill
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Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Prepare the Vegetables
Grate the potatoes and place them in a bowl of cold water for a few minutes to remove the excess starch. This helps make the final casserole less gummy. Drain and squeeze the potatoes to remove as much water as possible.
In a large bowl, combine the chopped leek, grated carrots, grated and squeezed potatoes, diced paprika, spinach, green onions, and fresh herbs (dill and parsley). Mix well until the vegetables are evenly combined.
Step 2: Make the Egg Mixture
In a separate bowl, beat the eggs with salt, olive oil, flour, baking powder, and milk. Add basil, dried garlic, and black pepper. Whisk until smooth and well blended.
Step 3: Assemble the Casserole
Lightly oil a glass or ceramic baking dish. Spread the mixed vegetables evenly in the dish. Pour the seasoned egg mixture over the vegetables, ensuring everything is well coated. Sprinkle grated cheese over the top, and place small pieces of mozzarella around the surface for extra richness.
Step 4: Bake
Preheat the oven to 180°C (350°F). Bake the casserole for 30 minutes, or until the top is golden brown and the center is set. Let it cool slightly before slicing.
Step 5: Make the Creamy Garlic Herb Sauce
While the casserole bakes, prepare the sauce. In a small bowl, mix together mayonnaise, Greek yogurt (or sour cream), minced garlic, chopped dill, salt, and pepper. Chill until ready to serve.
Step 6: Serve and Enjoy
Slice the casserole into squares and serve with a generous spoonful of creamy herb sauce. Garnish with extra dill or parsley if desired. It’s perfect warm, but also great at room temperature.
Nutritional Information (per serving, approx.)
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Calories: 310
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Protein: 10g
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Carbohydrates: 22g
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Fat: 20g
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Saturated Fat: 6g
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Fiber: 4g
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Sugar: 3g
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Sodium: 460mg
Origin and Popularity
This recipe is reminiscent of Mediterranean and Eastern European vegetable bakes—often found in home kitchens where simplicity meets garden-fresh produce. The use of eggs, herbs, and vegetables baked in one dish has long been a staple in many cultures. This version stands out for its bright, colorful presentation and the creamy herb sauce that elevates it from simple to unforgettable.
Reasons to Love This Recipe
This dish is an all-in-one wonder. It’s gluten-light, vegetarian, and full of fiber and nutrients. It’s also affordable, made with ingredients that are easy to find and often already in your kitchen. Whether you’re cooking for your family or hosting brunch with friends, this casserole adds color, texture, and great taste to the table. Plus, the creamy garlic sauce adds a burst of bold flavor that contrasts perfectly with the soft, cheesy bake.
Health Benefits
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Vegetable-Rich: Carrots, spinach, leeks, and paprika provide antioxidants, vitamins, and minerals.
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High in Fiber: Thanks to the potatoes and veggies, this dish promotes healthy digestion.
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Protein Boost: Eggs and cheese contribute to protein content for satiety and muscle support.
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Herb Benefits: Dill, parsley, and garlic offer antibacterial and anti-inflammatory properties.
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Healthy Fats: Olive oil and Greek yogurt contribute heart-healthy unsaturated fats.
Serving Suggestions
Serve it as a brunch centerpiece, a light lunch with crusty bread, or a dinner paired with a tangy arugula salad. It also works wonderfully for packed lunches or picnics, as it’s delicious even when cooled. If you’re serving it for breakfast, pair it with orange juice or herbal tea. For a heartier dinner, serve with a bowl of soup or a side of roasted mushrooms.
Cooking Tips
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Be sure to squeeze all water from the grated potatoes for a firmer bake.
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Use parchment paper if your baking dish tends to stick.
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Customize the herbs and seasonings—thyme and oregano work well too.
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Add chopped olives or sun-dried tomatoes for a Mediterranean twist.
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Let the casserole rest for 10 minutes before slicing to allow it to set.
Variations
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Add Protein: Stir in cooked diced chicken or chickpeas for extra heartiness.
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Spicy Kick: Add a pinch of red chili flakes or cayenne to the egg mixture.
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Cheese Swap: Try feta, cheddar, or gouda instead of mozzarella.
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Grain Add-In: Mix in a scoop of cooked quinoa or couscous for a grain-based boost.
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Vegan Option: Replace eggs with a chickpea flour batter and use plant-based yogurt and cheese.
Conclusion
This Baked Vegetable Egg Casserole is everything you want in a dish—healthy, filling, colorful, and packed with flavor. The creamy garlic herb sauce ties it all together with a punch of richness and zest, making it a family favorite and a meal-prepper’s dream. Whether you’re looking for a new vegetarian main or a versatile bake to feed a crowd, this recipe checks all the boxes for nourishment, ease, and pure eating joy.
FAQ
1. Can I prepare this in advance?
Yes! You can assemble it ahead and refrigerate overnight before baking.
2. Is it freezer-friendly?
Yes, once baked and cooled, slice and freeze for up to 2 months.
3. Can I use frozen spinach?
Definitely, just thaw and squeeze out excess water before using.
4. What’s the best cheese for topping?
Mozzarella for stretchiness, or cheddar for a sharper flavor.
5. Can I skip the sauce?
Sure, but it adds a lovely creamy, tangy contrast—highly recommended.
6. How do I make it dairy-free?
Use plant-based cheese and yogurt alternatives.
7. Is it gluten-free?
Replace the flour with gluten-free flour or oat flour for a GF version.
8. Can I add meat?
Yes, chopped cooked bacon or ground turkey works great here.
9. What can I substitute for leeks?
Use regular onions or shallots if leeks aren’t available.
10. Can I bake this in muffin tins?
Absolutely! It makes great veggie egg muffins for meal prep.