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Egg Casserole with Arugula, Broccoli, and Basil
Prep Time
20 mins
Cook Time
50 mins
Resting time
1 hr
Total Time
1 hr 10 mins

A meatless meal with greens instead of processed meat.

Course: Main Dish
Cuisine: American
Keyword: egg casserole
Servings: 4
Calories: 395 kcal
Author: A. JoAnn
  • 8 eggs, beaten
  • 6 bread slices, dry
  • 1 c. broccoli, chopped
  • 1/2 c. arugula, chopped
  • 1/3 c. red onion, chopped
  • basil, fresh handful, chopped
  • 1 1/2 c. milk
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1 1/2 c. cheese, shredded
  1. Grease a large casserole dish and place slices of bread in bottom of dish.

  2. Beat the eggs, then add in the mustard, salt, and milk.

    eight cracked brown egg shells
  3. Chop vegetables and basil and sprinkle over the bread slices.

    chopped greens are added to casserole dish
  4. Pour over egg mixture, then top with shredded cheese.

  5. Refrigerate for at least an hour.

  6. 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
  7. Serve immediately.