An egg bake or casserole is a great way to feed a crowd on a budget, and this one captures all the flavors of a veggie supreme pizza in a casserole—perfect for any meal of the day! Your kitchen will smell like a veritable pizzeria while you bake this delicious egg casserole loaded with mozzarella, tomato, black olives, spinach, mushrooms, onions, and bell peppers. It puffs up golden brown and delicious. Be sure to serve it with your favorite pizza toppings, such as freshly chopped basil, ranch dressing, marinara sauce, or crushed red pepper flakes.

Directions

1. Preheat the oven to 375F and grease a 9.5" inch deep dish pie plate with nonstick cooking spray.
2. Heat the oil in a large nonstick skillet. Add the onion and sauté 2 minutes over medium heat. Add the mushrooms and peppers and sauté 2 more minutes. Season to taste with salt and pepper. Add the spinach and stir just until wilted. Transfer the veggies to the prepared pan.
3. Sprinkle the mozzarella cheese over the vegetables. Sprinkle the tomatoes over the cheese.
4. In a mixing bowl, whisk the eggs, 1/2 teaspoon salt, basil, and black pepper to taste. Pour the egg mixture over the vegetables in the pan.
5. Sprinkle the Parmesan over the top. Distribute the olives evenly over the top.
6. Bake for 30-35 minutes or until set. The eggs should reach an internal temperature of 160F and puff up a bit.
7. Serve wedges of the egg bake with fresh chopped basil, ranch dressing, marinara sauce, and/or crushed red pepper flakes.

Nellie's Notes

If you don't have a 9.5" deep dish pie plate, you can prepare the egg bake in a 9" x 13" baking dish.