Mini Cheesy Vegetable Bake (Individual Casseroles)

Ingredients (Makes 4–6 small portions)

Base

• 2 cups mixed vegetables (bell peppers, zucchini, mushrooms, onions)
• 1 cup cooked protein (optional: chicken, turkey, or chickpeas)
• 1 cup shredded cheese (cheddar, mozzarella, or mix)
• 4 large eggs
• 1 cup milk (or cream for richer texture)

Flavoring

• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tsp dried oregano or Italian seasoning
• Optional: chili flakes for heat

Optional Add-ins

• Cooked pasta or potatoes (½–1 cup)
• Fresh herbs (parsley, basil)
• Parmesan for topping

 Instructions

1. Prep

• Preheat oven to 375°F (190°C)
• Lightly grease small foil ramekins or baking dishes

2. Cook Vegetables

• Heat olive oil in a pan
• Sauté garlic and vegetables for 5–7 minutes until slightly softened
• Season with salt, pepper, paprika, and herbs

3. Mix Custard

• In a bowl, whisk:
  • Eggs
  • Milk
  • Half of the cheese

4. Assemble

• Divide vegetables (and protein if using) into ramekins
• Pour egg mixture over the top
• Sprinkle remaining cheese

5. Bake

• Bake for 20–25 minutes
• Tops should be golden and center set

6. Rest & Serve

• Let cool 5 minutes before serving

 Nutrition Info (Per Serving, approx.)

(Will vary based on ingredients)

• Calories: 250–350 kcal
• Protein: 12–18g
• Carbs: 8–15g
• Fat: 18–25g
• Fiber: 2–4g
• Sugar: 3–5g
• Sodium: ~400–600mg

 Allergen Info

• Contains: eggs, dairy
• May contain: gluten (if pasta added)
• Nut-free by default (unless substitutions used)

 Variations

• Vegetarian: Skip meat, add spinach or beans
• Low-carb/keto: Use heavy cream, avoid starchy veggies
• Vegan: Use plant milk + chickpea flour instead of eggs
• Spicy: Add jalapeños or hot sauce

 Q&A

Q: Can I make this ahead of time?

Yes. Assemble and refrigerate up to 24 hours before baking.

Q: Can I freeze it?

Yes. Bake first, cool completely, then freeze up to 2 months.

Q: Why is my bake watery?

Vegetables release water—pre-cook them well and avoid overfilling.

Q: Can I use different cheeses?

Absolutely. Try:

• Gruyère (nutty flavor)
• Feta (salty tang)
• Pepper jack (spicy)

Q: How do I know it’s done?

Center should be set (not jiggly), top golden brown.

Q: Can I make one large version instead?

Yes—use a casserole dish and bake 35–45 minutes.

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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.

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