Layered Egg Casserole

Layered Egg Casserole

As a vegetarian it is often hard to find breakfast dishes without meat-especially when eggs are involved. I have found that eggs and veggies taste just as good (actually better in my opinion) as egg and meat casseroles. We eat this layered egg casserole for dinner a couple times a month. Each time I make it I mix up the veggie combination just a bit for a little variety. Check out the notes after the recipe for all the tips and tricks I use to make this recipe perfect. Enjoy!


  • 12 eggs
  • 1/2 cup milk (I always use 2% cows milk)
  • 2 bell peppers (any color)
  • 4 roma tomatoes
  • 1 jalapeno
  • 1 can (8 count) flaky layers refrigerated biscuits
  • 1 tablespoon olive oil (divided)
  • 1 tablespoon of nutritional yeast
  • 1 4oz container of feta cheese
  1. Heat your oven to 350 degrees (325* for convection ovens)
  2. Crack your eggs into the bowl of your stand mixer, add the milk all at once and turn on low. * if you do not have a stand mixer you can use a handheld mixer or a handheld whisk to whisk the eggs.
  3. While the eggs mix wash and dice the bell peppers, roma tomatoes and jalapeno
  4. Heat 1/2 tablespoon of olive oil over medium high heat in a medium sized skillet. Once the oil is heated add the bell pepper and jalapeno
  5. Heat the remaining 1/2 tablespoon of olive oil over low to medium heat in a second medium sized skillet.
  6. As the peppers begin to soften (about 4 minutes) add the tomatoes and cook for 2 minutes. Remove from heat and set aside
  7. Pour your egg and milk mixture into your second skillet. Top with 1 tablespoon of nutritional yeast
  8. As the eggs slowly begin to set, scrap the bottom the pan to fold up any cooked pieces. Cook your eggs slowly.
  9. When the eggs are semi-set (but not completely) remove from heat and set aside
  10. We are now ready to create our layers! Start with a 9 x 13 pan. (I always bake in glass) Open the can of biscuits and begin pulling apart each biscuit horizontally until you have 16 thin pieces of biscuit.
  11. Place one layer of biscuits on the bottom of the baking dish. Do not overlap the biscuits. Place them in a two rows of 4 biscuits each.
  12. Top the biscuits with half of the eggs followed by half of the cooked vegetables and half of the feta cheese
  13. Top with the remaining biscuits in the same two row fashion
  14. Top the biscuits with the remaining eggs, vegetables and feta cheese
  15. Place in your preheated oven for approximately 40 minutes, or until the biscuits are set.


First let me share where I get my delicious eggs! My grandparents are the happy parents to 9 chickens. They raised their chickens from eggs and are now getting 7-9 eggs a day! I always happily take any eggs they offer me from their happy, grass eating backyard chickens. If you aren’t lucky enough to have eggs from backyard chickens, check the cartons at your grocery store for eggs from happy chickens that were allowed to roam around outside.

I love my stand mixer! I have always used it frequently, but now that I have invested in a smaller sized bowl to attach to the base, it is a daily go to in our kitchen. The smaller size bowl is so much easier to manage and clean. It is the perfect size to mix up almost anything. I rarely need to grab my large bowl for recipes. Using the mixer to scramble up the eggs adds a lot of air to the eggs. The more air that gets incorporated into the eggs during the mixing process, the fluffier your eggs will be once they are cooked. I often leave my eggs in the mixer on low for 10-15 minutes as I prepare other components of our meals.

The recipe states that two skillets should be used in this recipe. One for the vegetables and one for the eggs. The reason I use two skillets is that I cook all our vegetables in a cast iron skillet. Iron is often a nutrient that vegetarians are lacking. Cooking the vegetables in the iron skillet actually adds iron to our vegetables. I cook the eggs in a separate skillet simply due to convenience. Those darn cast iron skillets are so hard to clean! It is almost impossible to remove baked on egg from the skillet. Vegetables however wont stick to the pan, making clean up a breeze! When making this casserole, the choice to use one or two pans in yours. Enjoy your casserole!

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