Aromatic onions, sweet bell pepper, juicy tomatoes, and creamy cheese unite beneath a custard of eggs and cream, all crowned with a golden breadcrumb crust. Think of this Mediterranean Vegetable & Cheese Breakfast Casserole as a cross-cultural love-child: part Provençal ratatouille, part Spanish tortilla, part Italian frittata, oven-baked into one irresistibly bubbly dish. It’s hearty enough for brunch, light enough for supper, and easy enough to whip up on a leisurely weekend morning. The recipe uses nothing but everyday staples—eggs, cream, vegetables, herbs, cheese—yet the aromatic layering and slow bake coax out flavors comparable to a countryside café. Whether you serve it straight from the skillet or plated alongside a crisp salad, this casserole is destined to become a reliable, crowd-pleasing favorite.
Cooking Time
Prep: 25 minutes
Stovetop simmer: 10 minutes
Resting (custard steep): 10 minutes
Bake: 30 minutes at 190 °C (375 °F)
Total: about 1 hour 15 minutes
Yield: 6 hearty portions
Ingredients
Egg Custard
3 large eggs
White pepper, a pinch
Salt, a pinch
100 ml heavy cream
Vegetable Sauté
1 Tbsp olive oil
10 g butter (about ¾ Tbsp)
1 medium onion, finely diced
1 medium carrot, grated or finely diced
1 large bell pepper (any color), diced
2 medium tomatoes, chopped (or 1 cup canned diced tomatoes, drained)
2 garlic cloves, minced
½ tsp salt (plus more to taste)
¼ tsp chili flakes (adjust to heat preference)
¼ tsp freshly ground black pepper
1 tsp dried oregano
Assembly & Topping
1 tsp vegetable oil (to grease baking dish)
2 Tbsp chopped fresh parsley
150 g shredded cheese, divided (100 g for filling, 50 g for top)—Mozzarella, Gouda, or a mix
3 Tbsp breadcrumbs (panko or homemade)
Step-by-Step Cooking Directions
1 Season the Eggs
In a bowl whisk eggs with white pepper and a pinch of salt until frothy. Pour in cream; whisk again. Set aside to steep 10 minutes so flavors meld.
2 Sweat the Aromatics
Heat olive oil and butter in a wide skillet over medium. Add diced onion; sauté 2–3 minutes until translucent. Stir in carrot; cook 2 minutes.
3 Build Vegetable Base
Add bell pepper and sauté another 2 minutes, then fold in tomatoes and minced garlic. Sprinkle with ½ tsp salt and chili flakes. Cover, reduce heat to low, and simmer 5–7 minutes until vegetables soften and moisture reduces.
4 Season & Finish the Filling
Uncover; season with black pepper and oregano. Taste and adjust salt. Stir in 2 Tbsp chopped parsley. Remove from heat.
5 Prepare Baking Vessel
Grease a 25 cm (10-inch) oven-safe skillet or a 2-quart casserole with vegetable oil. Spread half of the vegetable mix on the bottom. Sprinkle 100 g shredded cheese over vegetables.
6 Combine Custard & Veg
Whisk egg mixture again and pour evenly over vegetables and cheese. Spoon remaining vegetables on top, gently pressing to submerge slightly.
7 Add Final Toppings
Scatter remaining 50 g cheese over surface. Sprinkle breadcrumbs for crunch.
8 Bake
Slide dish into preheated 190 °C / 375 °F oven. Bake 30 minutes, until custard is set, top is golden, and edges bubble.
9 Rest & Serve
Let casserole rest 5 minutes to firm up. Garnish with extra parsley. Slice into wedges and serve warm or at room temperature.
Nutritional Information (per serving)
Calories : 285 Protein : 14 g Fat : 20 g Carbohydrates : 12 g Fiber : 3 g Sodium : 470 mg
(Values are approximate and will vary based on cheese type.)
The Origins and Popularity of the Recipe
Baked egg-and-vegetable dishes have centuries-old roots across the Mediterranean basin. Spain’s tortilla española layers potato and egg; Italy’s frittata folds garden produce into a skillet; France’s clafoutis salés bakes custard with vegetables and cheese. This casserole borrows the stovetop sauté of a Provençal petit farci and the oven finish of an Italian crustless quiche, then modernizes it with a breadcrumb lid for textural snap. Social-media food creators embrace such dishes for their fridge-forgiveness—any leftover veg can star—making them viral under #CleanOutTheFridge, #MeatlessMonday, and #BrunchGoals.
Reasons Why You’ll Love the Recipe
-
One-pan efficiency: sauté, assemble, and bake in the same skillet.
-
Flexible produce: swap in zucchini, spinach, or corn based on season.
-
Meal-prep friendly: slices keep four days and reheat like a dream.
-
Light yet satisfying: protein-rich eggs + fiber-filled veggies.
-
Vegetarian crowd-pleaser: hearty enough to satisfy omnivores.
Health Benefits
-
Eggs supply complete protein and choline for brain health.
-
Carrot, pepper, tomatoes deliver vitamins A & C, boosting immunity.
-
Olive oil contributes heart-healthy monounsaturated fats.
-
Moderate carb content keeps post-meal energy steady.
Pair with leafy greens and you hit multiple micronutrient targets in one sitting.
Serving Suggestions
-
Breakfast: serve with crusty sourdough and a squeeze of Sriracha.
-
Brunch: pair with mimosas and a citrus-fennel salad.
-
Dinner: accompany with a chilled rosé and olives for a Mediterranean platter.
-
Picnic: pack cooled squares in wax paper; they travel well.
Common Mistakes to Avoid
-
Skipping vegetable simmer: raw tomatoes can waterlog the custard.
-
Pouring hot veg onto eggs: temper by cooling 2 minutes to prevent curdling.
-
Over-baking: yields rubbery eggs—remove when center barely jiggles.
-
Under-seasoning custard: remember cream dilutes flavors; salt generously.
-
Using watery mozzarella only: mix with semi-hard cheese for better browning.
Pairing Recommendations
-
Wine: Vermentino, Albariño, or a light Grenache rosé complement herbs.
-
Beer: Belgian wit or a citrusy pale ale.
-
Non-alcoholic: sparkling water with lemon and mint or a chilled herbal iced tea.
Cooking Tips
-
Beat eggs just until combined; over-whisking incorporates excess air, causing puff-and-collapse.
-
For extra umami, sprinkle 2 Tbsp grated Parmesan beneath breadcrumbs.
-
If using watery vegetables (zucchini, mushrooms), sauté until moisture evaporates.
-
Double the recipe in a 9×13-inch pan and add 5 minutes bake time for crowds.
Similar Recipes to Try
-
Spinach & Feta Frittata
-
Ratatouille Quiche with Gruyère
-
Sweet-Corn and Cheddar Breakfast Bake
-
Shakshuka-Style Egg Casserole
-
Broccoli, Ham & Swiss Crustless Quiche
Variations to Try
-
Meaty twist: add browned turkey sausage crumbles to veggie mix.
-
Low-dairy: substitute cream with unsweetened almond milk + 1 tsp cornstarch.
-
Spicy: swap chili flakes for smoked chipotle powder and top with pepper-jack cheese.
-
Gluten-free: omit breadcrumbs; top with crushed nuts or seeds for crunch.
-
Herb garden: fold in fresh basil, dill, or mint alongside parsley.
Ingredient Spotlight – Oregano
A hallmark of Mediterranean cooking, oregano provides earthy, slightly minty depth. Rich in antioxidants like rosmarinic acid and carvacrol, it enhances both flavor and potential anti-inflammatory benefits. Use dried oregano here for concentrated flavor that stands up to oven heat; if substituting fresh, triple the quantity.
Conclusion
With its vivid vegetable colors, velvety custard, and crisp cheesy crown, the Mediterranean Vegetable & Cheese Breakfast Casserole proves that simple ingredients, layered with care, can rival restaurant brunch plates. Keep this recipe in your repertoire for holidays, potlucks, or any day you crave sunshine on a fork—even if the weather says otherwise.
Frequently Asked Questions
1 Can I use half-and-half instead of heavy cream?
Yes, though the custard will be slightly lighter and may set a bit firmer.
2 How do I prevent my casserole from sticking?
Grease the dish well and, if using a skillet, ensure it’s oven-safe and well-seasoned.
3 Can I freeze leftovers?
Absolutely. Cool completely, wrap individual slices, and freeze up to 2 months. Reheat at 180 °C for 12 minutes.
4 What cheese melts best?
A mix of mozzarella for stretch and cheddar or Gouda for flavor gives ideal texture.
5 Is fresh oregano okay?
Yes—use 1 Tbsp chopped fresh in place of 1 tsp dried.
6 Can I make it dairy-free?
Swap cream for coconut cream and cheese for a meltable plant-based alternative.
Advertisement
7 My custard is watery—why?
Likely vegetable moisture. Cook down tomatoes and peppers thoroughly before assembly.
8 Does the breadcrumb topping have to be added?
No, but it adds crunch. Alternatively, use crushed nuts, seeds, or gluten-free crumbs.
9 How long can the assembled casserole sit before baking?
Up to 4 hours refrigerated. Bring to room temperature 15 minutes before baking.
10 Can I cook it in muffin tins?
Yes—grease tins, fill three-quarters full, and bake 18–20 minutes for portable egg muffins.