Skip to Content
Menu

Easy Veggie Egg Bake

  • Save
  • Jump to Recipe
Pillsbury Kitchens
Updated Nov 9, 2012
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Hosting brunch? Try this easy egg bake that can be prepped the day before!

Easy Veggie Egg Bake

  • Prep Time 25 min
  • Total 1 hr 40 min
  • Ingredients 14
  • Servings 6
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

Casserole

  • 2 tablespoons butter
  • 1 1/2 cups frozen hash-brown potatoes
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1 (9-oz.) pkg. frozen asparagus cuts, thawed
  • 1/4 cup julienne-cut roasted red bell peppers (from 1 (7.25-oz. jar)
  • 6 eggs
  • 1/2 cup half-and-half
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried marjoram leaves

Topping

  • 2 tablespoons butter, melted
  • 1 cup soft whole wheat bread crumbs
  • 1 oz. (1/4 cup) shredded fresh Parmesan cheese

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 8-inch square (2-quart) baking dish.
  • Step 
    2
    Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add potatoes, mushrooms and onions; cook 5 to 8 minutes or until tender, stirring occasionally. Stir in asparagus and roasted peppers. Spoon into greased baking dish.
  • Step 
    3
    In medium bowl, combine eggs, half-and-half, lemon juice, salt and marjoram; beat well. Pour over vegetables in dish. Cover with foil. Bake at 350°F. for 1 hour.
  • Step 
    4
    In small bowl, combine all topping ingredients; mix well. Uncover baking dish; sprinkle with crumb mixture. Bake uncovered for an additional 10 to 15 minutes or until casserole is set and top is golden brown.

Nutrition

270 Calories
17g Total Fat
12g Protein
18g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
9g
45%
Cholesterol
245mg
82%
Sodium
410mg
17%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
8%
Sugars
3g
Protein
12g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
25%
25%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the

Pillsbury Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section