Vegetarian Breakfast Casserole

The other morning my roommate and I had a few friends over for a pre-work brunch. In the future, I would not suggest this because even after two mimosas I was in need of a nap. None the less, the brunch was delicious! We ate a strawberry coffee cake, fresh blackberries and this vegetable and egg casserole.

I needed something easy to whip together in the morning and filled with fresh vegetables. I found this recipe on Pinterest and decided to give it a try. It was delicious with a little bit of hot sauce and made for great breakfast leftovers the next few days. It took approximately 15 minutes to prepare the ingredients and 30 minutes to cook at 350 degrees. I was cooking for four people so I halved the number of eggs but kept the amount of vegetables the same. Great for a weekend breakfast or a quick breakfast to heat in the microwave throughout the week.

Recipe for Egg Vegetable Casserole

Recipe for Egg Vegetable Casserole


Egg Vegetable Casserole

Yield: Serves 16

Prep Time: 10 minutes

Cook Time: 35-40 minutes

Total Time: 50 minutes

We love this Egg Vegetable Casserole because it feeds a crowd!


18 eggs
Splash of skim milk
Salt and pepper to taste
Spike seasoning
Olive oil
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup mozzarella cheese, shredded
Parmesan cheese, shredded


1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste. We also used Spike seasoning, 1-2 teaspoons. If you don’t have this, try Italian seasoning instead.
2. In a large skillet, saute the peppers and onion in a little bit of olive oil.
3. Add in the spinach for a minute or two.
4. Pour the eggs in a greased 9 by 13 Pyrex dish. Add in the sauteed veggies and tomatoes. Stir everything in the pan.
5. Stir in mozzarella cheese. Make sure everything is distributed evenly.
6. Bake in a 350 degree oven for about 35-40 minutes or until the eggs are set and golden.
7. Sprinkle the casserole with Parmesan cheese if you wish.


Solving the Problem: One Meal at a Time

fightThe main question that many concerned Americans are asking is “Why is it so expensive to be a vegetarian?” In a country where food is cheap and the market is plentiful, why are we paying more to eat healthy?

Stores like Whole Foods and Trader Joes are flourishing, but they serve only a small portion of the population. The rest of the country is shopping at other grocery stores where processed foods and meat are cheaper than almost anything found in the produce aisle. We should not have to wait until we have successful jobs and secure living situations before we can begin to eat three healthy meals a day.


During my studies in France, I noticed a big difference between their super markets and our markets, the produce was significantly cheaper than the meat. This did not cause families to remove meat completely from their diet, but it encouraged them to eat smaller portions while the rest of the plate was filled with grains and vegetables. I understand that it is difficult to eat vegetarian in the American economy. The cost of organic and locally produced meat is not within the price range of an average family. Their small grocery budgets are stretched as far as possible to fill their stomachs by spending money on cheap meat and foods with process fats and sugars. It is unfair that they do not have a realistic opportunity to eat healthy and fresh food. Research shows that the proportion of people choosing to purchase organic and local foods is increasing yet market demand has not caused prices to adjust. Businesses profit so much from the meat industry because they are constantly finding ways to decrease cost by using less space, cheaper hormones and inexpensive feed such as corn and other grains, which are not part of the animals’ natural diet.

It is difficult to find a way to fight the injustices of the meat industry while sustaining one’s family and managing the budget. If you care about this cause but aren’t yet sure how to act or can only afford to go meat free with your family a couple nights a week. Please follow this blog for cheap and hearty vegetarian meals for college students, young families and everyone interested in fighting this battle one meal at a time.


Vegetarian Lentil Soup


I often make this soup when I need some fast and delicious comfort food. It is incredibly easy to prepare and no animals are harmed in its creation! Follow the recipe for a super quick and yummy stew ( you can add extra broth if you want it to be more soup like. I also like to add mushrooms in with the carrots.)


  • 1 tsp vegetable oil
  • 1 onion, diced
  • 1 carrot sliced
  • 4 cups vegetable broth
  • 1 cup dry lentils
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 2 bay leaves
  • dash salt
  • 1 tbsp lemon juice


In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes. Remove bay leaves and stir in lemon juice before serving. Makes 4 servings of lentil soup.

Nutrition Facts (from Calorie CountOne serving provides approximately:
Calories: 230, Calories from Fat: 27
Total Fat: 3.0g, 5% Saturated Fat: 0.7g, 3%
Cholesterol: 0mg, 0%
Sodium: 852mg, 36%
Total Carbohydrates: 33.0g, 11%
Dietary Fiber: 15.6g, 62%
Sugars: 4.6g
Protein: 18.7g
Vitamin A 37%, Vitamin C 12%, Calcium 5%, Iron 28%, Based on a 2000 calorie diet

Fresh Ground Pepper

I was inspired by a blog to look around the room that I am in and choose one object that resonates with me. As I am currently sitting in my family’s kitchen, the beautiful wooden pepper grinder resting on the counter which I just used to grind those aromatic little black bits all over our salad comes to mind. Fresh ground pepper is my favorite spice. I do not know why the hell the stuff that comes in a box pre-ground is even used. It does not taste like pepper, and they put it in those awful plastic shakers that release either one flake or a million a minute. The enchanting aroma of fresh ground pepper and the spice that tingles your tongue when you bite down into a cool tomato your mom just sliced up with mozzarella is magical. I will forever give people pepper grinders as Christmas gifts (I really have given a few people pepper grinders).