Veggie Supreme Egg Bake


  • 1 tablespoon olive oil, plus a little more for the baking dish
  • 8 oz sliced white or brown mushrooms
  • 2 cups shredded carrots
  • 5 oz baby spinach (about 5 packed cups)
  • 2 cups frozen diced potatoes (do not thaw)
  • 1 cup roasted red pepper strips
  • 2 cups shredded sharp cheddar cheese
  • 12 large eggs
  • 2 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon pepper


  1. Arrange a rack in the middle of the oven and heat to 375 F.
  2. Coat 9x13-inch baking dish with olive oil; set aside.
  3. Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until simmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
  4. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
  5. Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, for 50-55 minutes. Let cool for 5 minutes before slicing and serving.


Make ahead: The casserole can be assembled and chilled overnight before baking. It can also be frozen unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed

Roasted red peppers: Jarred roasted red peppers packed in wter can be found in the canned vegetable or pickle sections of the grocery store. If you can't find red pepper strips, tear whole peppers into bite-sized pieces, with either your hands or a knife.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Recipe adapted from