An easy breakfast egg casserole recipe with eggs and vegetables sandwiched between bread and lightly baked. This is one of the easiest breakfast dishes to cook. Just put everything in the casserole and then bake.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American, Continental
Keyword: easy meal ideas, egg recipes
Servings: 2
Calories: 353kcal
Ingredients
4small eggs(at room temperature)
4slicesbread of your choice(~140g)
½green bell pepper, sliced
½yellow onion, sliced
½tspdried oregano and thyme seasoning
Salt, to taste
Red chili flakes, to taste
1tbspOlive oil(use an oil spray if you have)
1slicecheddar cheese
fresh parsley for garnishing
Instructions
Preheat oven to 180ºC [356ºF/ gas mark 4/ Medium hot oven].
Line a casserole dish with parchment paper.
Break two bread slices and spread at the bottom. Spray some olive oil.
Loosely spread the onion and bell peppers*. Break the eggs directly on the veggies.
Sprinkle with salt, chili flakes, oregano, and thyme.
Bake in the oven for 10 mins.
Remove and cover the top with another layer of broken bread. Spray some olive oil on top and cover with grated cheese or cheese slice cut into strips.
Return to oven and bake for another 10 mins.
Remove, garnish with parsley and serve hot.
Notes
*Use more or fewer vegetables depending on your taste. Here the total quantity of vegetables is about ½ cup. You can also add potatoes, tomatoes, peas, and other vegetables of your choice to the casserole.