Cheesy Broccoli and Tomato Egg Bake

This wholesome, low-carb casserole features vibrant broccoli florets, sweet cherry tomatoes, and colorful bell peppers baked to perfection in a rich, creamy egg and cheese custard. It makes for a fantastic and nutritious breakfast, brunch, or light dinner.

Ingredients

• Vegetables:

  • 3 cups broccoli florets, cut into bite-sized pieces

  • 1 cup cherry tomatoes, halved

  • 1 medium bell pepper (red or yellow), diced

  • 1/2 red onion, sliced or diced

  • 1 tablespoon olive oil

• Egg & Cheese Mixture:

  • 6 large eggs

  • 1/2 cup heavy cream or whole milk

  • 1 cup shredded cheddar or mozzarella cheese

  • 1/4 cup grated Parmesan cheese

  • 1 teaspoon garlic powder

  • 1/2 teaspoon dried oregano or Italian seasoning

  • Salt and freshly ground black pepper, to taste

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

2. Arrange the Vegetables: In the prepared baking dish, spread out the broccoli florets, diced bell peppers, red onion, and cherry tomatoes evenly. Drizzle the olive oil over the top and season lightly with salt and pepper.

3. Mix the Custard: In a large mixing bowl, whisk together the eggs, heavy cream, garlic powder, Italian seasoning, salt, and black pepper until smooth. Stir in half of the shredded cheese.

4. Pour and Top: Pour the egg and cream mixture evenly over the vegetables in the baking dish, ensuring it seeps into all the spaces. Sprinkle the remaining cheddar and Parmesan cheese over the top.

5. Bake: Place into the preheated oven and bake for 25 to 35 minutes, or until the eggs are completely set in the center and the cheese on top is bubbly and lightly browned.

6. Serve: Let it rest for 5 minutes before slicing and serving warm.