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egg casserole dinner with side salad and white wine
Print Recipe

Egg Casserole with Arugula, Broccoli, and Basil

A meatless meal with greens instead of processed meat.
Prep Time20 mins
Cook Time50 mins
Resting time1 hr
Total Time1 hr 10 mins
Course: Main Dish
Cuisine: American
Keyword: egg casserole
Servings: 4
Calories: 395kcal
Author: A. JoAnn

Ingredients

  • 8 eggs, beaten
  • 6 bread slices, dry
  • 1 c. broccoli, chopped
  • ½ c. arugula, chopped
  • ⅓ c. red onion, chopped
  • basil, fresh handful, chopped
  • 1 ½ c. milk
  • 1 tbsp. Dijon mustard
  • ½ tsp. salt
  • 1 ½ c. cheese, shredded

Instructions

  • Grease a large casserole dish and place slices of bread in bottom of dish.
  • Beat the eggs, then add in the mustard, salt, and milk.
    eight cracked brown egg shells
  • Chop vegetables and basil and sprinkle over the bread slices.
    chopped greens are added to casserole dish
  • Pour over egg mixture, then top with shredded cheese.
  • Refrigerate for at least an hour.
  • An hour before dinner, put casserole in oven.  Set temperature to 350 degrees.  Bake for 50 minutes, or until casserole is golden brown and puffy.
    the baked casserole is golden brown and puffy
  • Serve immediately.