Eggs in the Garden Casserole


  • 6 eggs, whisked
  • 2 cups spinach, chopped
  • 1 cup mushrooms, chopped
  • 1 bell pepper, sliced
  • 1/2 onion, diced
  • 1 cup cherry tomatoes, sliced in half
  • cream cheese


  1. Preheat oven to 375ºF
  2. Oil a 3-quart Pyrex dish
  3. Scramble eggs and cut veggies
  4. Place veggies in dish and top with eggs
  5. Mix until all veggies are coated
  6. Top evenly with teaspoon-sized balls of cream cheese every few inches
  7. Bake evenly for 40 minutes. makes 4-6 servings.

Nutrition facts based on one of four servings:

Calories: 230
Protein: 13g
Carbohydrates: 12g
Total fats: 15g
Folate: 21% DV
Vitamin A: 70% DV 
Vitamin C: 120% DV
Vitamin B12: 32% DV 

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