Cheesy Tomato and Green Pepper Baked Egg Casserole

A savory baked egg casserole filled with juicy tomatoes, green peppers, and melted cheese—perfect for breakfasts, brunches, or as a protein‑rich main any time of day.

Why You’ll Love This Recipe

  • Hands‑off baking—assemble and bake

  • Loaded with vegetables and protein

  • Easily scaled up for guests or meal prep

  • Versatile: enjoy it warm or room temperature

  • Makes for great leftovers

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

  • Eggs

  • Milk or cream

  • Tomatoes (sliced or diced)

  • Green bell peppers (chopped)

  • Onion (optional, diced)

  • Garlic (minced)

  • Cheddar, mozzarella, or your favorite melting cheese

  • Olive oil or butter (for sautéing)

  • Salt & black pepper

  • Fresh herbs (basil, parsley, or chives)

  • Optional: cooked bacon or ham, spinach, mushrooms

Directions

  1. Preheat oven to about 175 °C (350 °F). Grease or line a baking dish.

  2. In a skillet, sauté onions, garlic, and green peppers in olive oil until softened. Add tomatoes briefly to warm. Remove from heat.

  3. In a bowl, whisk together eggs and milk (or cream). Season with salt and pepper.

  4. Stir the sautéed vegetables into the egg mixture (reserve a few tomatoes for topping if desired).

  5. Pour into the prepared baking dish. Arrange reserved tomato slices on top.

  6. Sprinkle generous amounts of cheese over the surface.

  7. Bake for 25–35 minutes, or until eggs are set and top is golden. Insert a toothpick or knife to test; it should come out clean.

  8. Let it rest a few minutes before slicing. Garnish with fresh herbs.

Servings and timing

Serves: 4–6
Prep time: ~10 minutes
Cook time: ~30 minutes
Total time: ~40 minutes

Variations

  • Add cooked bacon, sausage, or ham for extra meatiness

  • Mix in spinach, mushrooms, or zucchini for extra veggies

  • Use feta or goat cheese instead of (or along with) melting cheeses

  • Add chopped chiles or a dash of hot sauce for heat

  • Use dairy-free milk and vegan cheese for dairy-free version

Storage / Reheating

Store leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat individual slices in the microwave or oven until warmed through.

FAQs

Can I make this ahead?

Yes—prepare it the night before and bake it in the morning (you may need a few extra minutes in the oven).

Will it get soggy over time?

Some liquid may accumulate; drain before serving or reheat in the oven to crisp up the top.

Can I freeze it?

Yes. Freeze slices in a sealed container. Thaw in fridge overnight; reheat slowly in oven.

What kind of cheese works best?

Good melting cheeses like cheddar, mozzarella, or Monterey Jack are ideal.

Can I use egg substitutes?

Yes—silken tofu or chickpea flour mixtures can work with adjustments, but texture may differ.

Do the vegetables make it too watery?

Sauté vegetables first to release moisture, and drain any excess liquid before mixing.

How thick should the casserole be?

Aim for about 2–3 cm depth in your baking dish for even baking.

Can I make it gluten‑free?

It’s naturally gluten‑free if none of your added ingredients contain gluten.

Should I cover it while baking?

No need—bake uncovered to allow top to brown, but if it’s browning too quickly, tent with foil.

What sides pair well?

Pair with crusty bread, a green salad, or roasted potatoes for a full meal.

Conclusion

This cheesy tomato and green pepper baked egg casserole is a versatile, satisfying dish ideal for breakfast, brunch, or a simple dinner. With its blend of veggies, eggs, and melted cheese, it’s a recipe you’ll return to again and again.

Print

Cheesy Tomato and Green Pepper Baked Egg Casserole

A hearty baked egg casserole loaded with tomatoes, green peppers, and plenty of cheese. Perfect for breakfast, brunch, or a light dinner.

  • Author: Mariem
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 8 large eggs
  • 1/2 cup milk
  • 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 1 cup shredded cheddar cheese (or mozzarella)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté onion and green pepper for 3–4 minutes until softened. Add tomatoes and cook for 2 minutes more. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, garlic powder, oregano, paprika, salt, and pepper.
  4. Spread sautéed vegetables evenly in the baking dish. Pour egg mixture over the vegetables.
  5. Sprinkle cheese evenly on top.
  6. Bake for 30–35 minutes until eggs are set and top is golden brown.
  7. Let cool slightly, garnish with parsley, and serve warm.

Notes

  • You can substitute or add vegetables like spinach, mushrooms, or zucchini.
  • For extra flavor, add a pinch of red pepper flakes.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Nutrition

  • Serving Size: 1 slice
  • Calories: 240
  • Sugar: 3 g
  • Sodium: 380 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 16 g
  • Cholesterol: 280 mg

Keywords: egg casserole, baked eggs, cheesy breakfast casserole, tomato and pepper egg bake

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