Oven-Baked Chicken and Vegetable Egg Casserole with Cheese

If you’re looking for a wholesome, delicious, and well-balanced meal that pleases both adults and kids, this Oven-Baked Chicken and Vegetable Egg Casserole with Cheese is a must-try. This protein-rich dish is loaded with vibrant vegetables like zucchini, bell peppers, onions, tomatoes, and carrots, combined with grated potatoes and tender chicken fillets, all held together by fluffy eggs and topped with melting cheese. It’s a complete meal baked in the oven, ideal for busy weeknights, weekend brunches, or meal prep for the week ahead.

This casserole is not only hearty and satisfying, but it’s also easy to make with everyday ingredients. It’s colorful, packed with nutrients, and offers that perfect balance of creamy, crispy, cheesy, and savory that makes it truly irresistible.

Cooking Time

• Preparation Time: 20 minutes

• Cooking Time: 35–40 minutes

• Total Time: 55–60 minutes

Ingredients

• Eggs: 6 large

• Salt: 1 teaspoon

• Black pepper: 1 teaspoon

• Green onions: Small bunch, chopped

• Cheese: 150 grams (5 ounces), grated

• Carrot: 1, grated

• Potatoes: 4 medium, peeled and grated

• Olive oil: For greasing the pan and sautéing

• Zucchini: 1 small, grated or finely chopped

• Onion: 1 medium, finely chopped

• Garlic: 2 cloves, minced

• Bell pepper: 1, diced

• Tomato: 1, chopped

• Oregano: 1 teaspoon

• Chicken fillets: 2, cooked and diced

• Paprika: 1 teaspoon

• Cheese (for topping): 90 grams (3 ounces), grated

• Cherry tomatoes and mini cucumber: For serving

Step-by-step Cooking Directions

Step 1: Prepare the Vegetables
Wash and grate the potatoes, carrot, and zucchini. Chop the onion, green onions, garlic, bell pepper, and tomato. Sauté the onion, bell pepper, garlic, and tomato in a little olive oil for 4–5 minutes until softened. Set aside to cool slightly.

Step 2: Cook and Chop the Chicken
Season the chicken fillets with salt, black pepper, and paprika. Pan-fry or bake until fully cooked, then chop into small pieces.

Step 3: Mix the Base Ingredients
In a large bowl, beat the eggs with salt and black pepper. Add the grated potatoes, zucchini, carrot, sautéed vegetables, chopped green onions, and cooked chicken. Stir in 150 g of grated cheese and the oregano. Mix thoroughly to combine all ingredients evenly.

Step 4: Prepare the Baking Dish
Preheat the oven to 180°C (350°F). Lightly grease a baking dish with olive oil. Pour the mixture into the dish and spread it out evenly.

Step 5: Top with Cheese and Bake
Sprinkle the remaining 90 g of cheese over the top. Bake for 35–40 minutes until the top is golden brown and the casserole is firm to the touch.

Step 6: Serve and Enjoy
Let it cool for 5 minutes before slicing. Serve warm with cherry tomatoes and mini cucumber on the side for freshness and crunch.

Nutritional Information

(Per serving, based on 6 servings)

• Calories: 370

• Protein: 28 g

• Carbohydrates: 18 g

• Fat: 22 g

• Fiber: 4 g

• Sodium: 580 mg

The Origins and Popularity of the Recipe

Baked egg and vegetable casseroles are beloved across many cultures due to their versatility and use of readily available ingredients. From Italian frittatas to Middle Eastern eggah and American-style breakfast bakes, these types of dishes have become staples in both home kitchens and cafes. This version, with chicken and cheese, brings together Eastern European and Mediterranean influences—lean protein, hearty vegetables, and comforting flavors. Its popularity is growing as more people look for nutritious one-dish meals that are easy to prepare and customize.

Reasons Why You’ll Love the Recipe

• One-pan meal: Easy to assemble and bake

• Loaded with vegetables: Great way to use up fridge veggies

• Protein-packed: Eggs and chicken make it filling and satisfying

• Family-friendly: Mild flavors and cheesy goodness

• Meal prep ready: Keeps well and reheats beautifully

Health Benefits

• High in protein from eggs and chicken, supporting muscle repair and satiety

• Rich in fiber from vegetables like zucchini, carrots, and bell peppers

• Antioxidants from tomatoes and garlic to support immune health

• Calcium from cheese for bone health

• Low in refined carbs, making it suitable for low-carb diets

Serving Suggestions

• Serve with a fresh cucumber and tomato salad

• Pair with a side of whole grain toast or pita bread

• Add a spoonful of plain yogurt or tzatziki for a cooling contrast

• Garnish with chopped parsley or dill

• Include a small bowl of soup, like lentil or tomato, for a full meal

Common Mistakes to Avoid

• Not squeezing the water from the grated potatoes or zucchini—this can make the casserole watery

• Overbaking—can dry out the eggs and make the texture rubbery

• Skipping the sauté step for onion, garlic, and bell pepper—raw aromatics won’t develop as much flavor

• Using too much cheese—can make the top overly greasy

• Not seasoning adequately—taste your mixture before baking

Pairing Recommendations

• Drink: Light white wine like Sauvignon Blanc or a sparkling lemonade

• Salad: Arugula or mixed greens with lemon vinaigrette

• Soup: Tomato basil, lentil, or roasted red pepper soup

• Bread: Warm ciabatta or whole grain toast

Cooking Tips

• Use a box grater for evenly grated veggies

• Squeeze out excess moisture from grated vegetables before mixing

• Let the casserole rest 5–10 minutes after baking for easier slicing

• Add a bit of chili flakes to the egg mix if you like some heat

• Can be made ahead and reheated in the oven or microwave

Similar Recipes to Try

• Baked Zucchini and Egg Frittata

• Chicken and Spinach Breakfast Casserole

• Vegetable Egg Muffins with Cheese

• Cheesy Broccoli and Potato Bake

• Baked Ratatouille with Eggs and Mozzarella

Variations to Try

• Vegetarian: Skip the chicken and add more zucchini or mushrooms

• Low-fat: Use reduced-fat cheese and low-fat sour cream or yogurt

• Keto-friendly: Remove the potatoes and use more eggs and cheese

• Spicy: Add diced jalapeños or chili powder to the egg mixture

• Herbed: Mix in fresh basil, dill, or parsley for an aromatic twist

Ingredient Spotlight

Eggs
The star binder and protein source of this dish, eggs provide structure and a fluffy texture. They’re also rich in vitamins D and B12.

Chicken Fillets
Lean and mild-flavored, chicken breast is perfect for adding hearty protein without overpowering the vegetables.

Potatoes
Starchy and satisfying, grated potatoes offer bulk and help hold the casserole together while adding a creamy texture once baked.

Zucchini
Light and moist, zucchini adds subtle flavor and a boost of vitamin C, magnesium, and fiber.

Cheese
Besides its creamy, melty appeal, cheese contributes calcium, fat, and depth of flavor. Use a mix of mozzarella and cheddar for balance.

Bell Pepper and Tomato
These bring color, vitamins A and C, and natural sweetness, brightening the dish visually and in taste.

Conclusion Paragraph

This Oven-Baked Chicken and Vegetable Egg Casserole is a delicious all-in-one dish that’s as nutritious as it is flavorful. Combining the creaminess of eggs, the heartiness of potatoes and chicken, and the freshness of vegetables, it creates the perfect balance of taste and nutrition. With its easy preparation, customizable ingredients, and family-friendly nature, this recipe is bound to become a go-to favorite in your weekly meal rotation. Whether you’re preparing it for brunch, dinner, or make-ahead lunches, this comforting casserole will always deliver.

10 Comprehensive Frequently Asked Questions

1. Can I make this casserole ahead of time?
Yes, assemble the entire casserole and refrigerate overnight. Bake the next day for best results.

2. Can I freeze leftovers?
Absolutely. Cut into portions and wrap in foil or airtight containers. Freeze for up to 2 months.

3. Can I use other vegetables?
Yes! Try mushrooms, spinach, kale, or even corn depending on what you have.

4. Can I use cooked chicken leftovers?
Definitely. Just chop the cooked chicken and mix it in like normal.

5. How can I make it dairy-free?
Use dairy-free cheese or omit cheese altogether and add more herbs for flavor.

6. What type of cheese works best?
Mozzarella melts well and has a mild taste, while cheddar adds a sharper flavor. You can also combine them.

7. How do I know when the casserole is done?
The top should be golden, and a knife inserted in the center should come out clean.

8. Can I bake this in muffin tins?
Yes, for individual portions, bake in greased muffin tins at the same temperature for 20–25 minutes.

9. What protein alternatives can I use?
Turkey, ham, or even tofu can work as substitutes for chicken.

10. How do I reheat leftovers?
Reheat in the oven at 160°C (320°F) until warmed through, or microwave individual slices for 1–2 minutes.