Preeti Choudhary

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Egg Casserole

Egg Casserole

Cook Duration 00:40
Food TypeEggetarian
Recipe Calories 412kcal


  • Recipe Ingredients list4 large eggs 1/4 cup milk (or Almond milk) 1/2 teaspoon minced garlic, or to taste 60 g onion finely diced 1 tablespoon oil (olive oil/butter) 50 g cheddar cheese shredded 60 g soya granules (or chicken/paneer/boiled beans) 80 g green pepper or red finely diced salt & black pepper to taste oregano & dried basil (optional) kitchen weighing scale



Preheat oven (convection mode) to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Roast soya granules on medium heat for 2-3 minutes then boil for 3 minutes. Drain and rinse 2-3 times. Squeeze excess water. Cook onion in oil/butter over medium heat for 1 minute.Let it cool down. Whisk eggs and milk. Stir in remaining ingredients.(Cheddar cheese, soya granules, bell pepper, onion, garlic, salt, and black pepper) together in a bowl until well-combined. Pour into prepared baking dish. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cool down for 3-4 minutes, cut and serve with salad of your choice.


Tips: You can substitute cheddar cheese with any other cheese you like. You can also pressure cook/Instant pot for 25 minutes, then let pressure release naturally. Use any cake pan or steel pan, well greased. Cover the pan with Aluminum foil. You can add in more veggies of your choice like tomatoes, spinach.. Leftovers will be good to consume till 2 days when stored properly in refrigerator.
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