Veggie Casserole Recipe

Healthy Baked Potato & Vegetable Egg Casserole

This baked vegetable casserole combines tender potatoes, fresh broccoli, sweet carrots, and crisp bell peppers held together by a light egg wash. Perfect for meal prep, weekend brunches, or a wholesome weeknight dinner, this recipe offers a simple way to load up on colorful vegetables.

Ingredients & Kitchen Equipment

• Vegetables & Aromatics:

  • Potatoes: 4 medium, peeled and diced

  • Broccoli: 1 head, chopped into small florets

  • Peppers: 1 red bell pepper (diced), 2 small green bell peppers (diced)

  • Tomatoes: 1 handful of cherry tomatoes, halved

  • Carrot & Onion: 1 carrot (peeled and grated), 1 onion (chopped)

  • Garlic: 2 cloves, minced

  • Oil: 1–2 tbsp olive oil for sautéing

• Egg Binder & Seasoning:

  • Eggs: 4 large eggs

  • Seasoning: 2 tsp salt (divided)

• Kitchen Equipment: Skillet, $9\times13$-inch baking dish (or equivalent ceramic casserole pan), mixing bowl, whisk.

Culinary Science & Baking Tips

• Sautéing Aromatics: Pre-sautéing carrots, onions, garlic, and broccoli softens their cell walls and releases natural sugars via light caramelization, ensuring no raw, crunchy bite in the final bake.

• Potato Pre-Texture: Since diced raw potatoes are layered straight into the dish, keeping potato dice uniform and relatively small ($\frac{1}{2}$-inch) ensures they cook through completely during the 30- to 40-minute bake.

• Egg Binding Action: The 4 whisked eggs act as a protein binder, setting as they reach thermal coagulation ($160^\circ\text{F}\text{–}165^\circ\text{F}$ / $71^\circ\text{C}\text{–}74^\circ\text{C}$) to hold the vegetable layers together into neat, sliceable portions.

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