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Cheesy Tomato and Green Pepper Baked Egg Casserole

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

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

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

Find it online: https://yumcove.com/cheesy-tomato-and-green-pepper-baked-egg-casserole/