Weekend Cookers Shrimp and Egg Casserole
Elevate your weekend brunch game with this flavorful Weekend Cookers Shrimp and Egg Casserole that blends tender shrimp, fluffy eggs, and vibrant vegetables into one satisfying dish. A savory combination of sweet red bell peppers, sautéed spinach, and sautéed shrimp seasoned with Italian herbs and paprika sets the stage, while a creamy egg and milk mixture holds it all together. Topped with sharp cheddar cheese and golden-brown breadcrumbs, this casserole bakes to perfection in just 35 minutes. Ideal for feeding the whole family, it’s a one-pan wonder that’s easy to prepare yet feels indulgent. Garnished with fresh parsley, this dish is perfect for serving at brunch gatherings or as a hearty breakfast-for-dinner option. Keywords: shrimp and egg casserole, 30-minute brunch recipe, cheesy breakfast casserole, easy weekend brunch ideas, savory casserole recipe.
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Recipe Information
Ingredients
- 1 pound large shrimp (peeled and deveined)
- 8 eggs
- 1 cup whole milk
- 1.5 cups cheddar cheese (shredded)
- 2 tablespoons unsalted butter
- 1 small yellow onion (diced)
- 1 medium red bell pepper (diced)
- 2 cups baby spinach (roughly chopped)
- 2 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup bread crumbs
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté for 3-4 minutes until softened.
Add the minced garlic and cook for another minute until fragrant. Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
In a separate skillet, melt the butter over medium heat. Add the shrimp, Italian seasoning, paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook the shrimp for 2-3 minutes on each side until pink and fully cooked. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, the remaining 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
Spread the sautéed vegetable mixture evenly in the prepared casserole dish. Arrange the cooked shrimp on top of the vegetables.
Pour the egg mixture over the shrimp and vegetables, ensuring even coverage. Sprinkle the shredded cheddar cheese evenly over the top.
Sprinkle the bread crumbs evenly over the cheese for a crispy topping.
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes before slicing.
Garnish with chopped fresh parsley and serve warm.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.5 g | 184% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 2645 mg | 882% | |
| Sodium | 5473 mg | 238% | |
| Total Carbohydrate | 91.3 g | 33% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 30.8 g | ||
| Protein | 224.1 g | 448% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 2207 mg | 170% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 3670 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
