Baked Rice and Vegetable Egg Casserole with Mozzarella and Herb Mayo Sauce

This Baked Rice and Vegetable Egg Casserole with Mozzarella and Herb Mayo Sauce is a nourishing, flavor-packed dish that’s as satisfying as it is simple. Combining fluffy rice, soft eggs, and sautéed vegetables like bell pepper, onion, broccoli, and carrot, this recipe turns everyday ingredients into a creamy and cheesy baked delight. Topped with cherry tomatoes and mozzarella, and served with a zesty herb-infused mayo-soy dressing, this casserole is wholesome, vibrant, and filling. It’s perfect for breakfast, lunch, dinner, or even a meal prep option for busy weekdays.

Preparation Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 6 servings
Cuisine: European Vegetarian Fusion

Ingredients

For the Rice and Casserole:

• 1 cup rice

• 2 cups water

• Salt, to taste

• 4 eggs

• Black pepper, to taste

• 1 onion, finely chopped

• 1 bell pepper, diced

• 1 carrot, grated or finely chopped

• 1 broccoli crown, chopped into small florets

• 2 cloves garlic, minced

• 1 tsp ground coriander (optional)

• 2 tablespoons olive oil

• 2 tablespoons vegetable oil (for sautéing)

• 3 tablespoons breadcrumbs

• 100 grams (3.5 oz) mozzarella (shredded, for pizza)

• 6–8 cherry tomatoes, halved

For the Herb Mayo Sauce:

• 4 tablespoons mayonnaise

• 2 teaspoons soy sauce

• 1 tablespoon chopped fresh dill

• 1 tablespoon chopped fresh parsley

• Salt, to taste

Step-by-Step Cooking Directions

Step 1: Cook the Rice
Rinse 1 cup of rice under cold running water until the water runs clear. In a saucepan, combine rice with 2 cups of water and a pinch of salt. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and let simmer for 10 minutes or until the water is absorbed and rice is tender. Remove from heat and fluff with a fork.

Step 2: Prepare the Egg Mixture
In a large bowl, crack 4 eggs. Season with salt and black pepper to taste. Whisk thoroughly until the eggs are evenly mixed and slightly frothy. Set aside.

Step 3: Sauté the Vegetables
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add chopped onion and sauté for 2–3 minutes until soft. Stir in the diced bell pepper and cook for another 5 minutes. Add grated carrot and cook for an additional 5 minutes, stirring occasionally. Finally, stir in chopped broccoli and cook for 5 minutes, allowing the vegetables to soften without becoming mushy.

Step 4: Add Garlic and Seasoning
Add minced garlic and cook for another 30 seconds until fragrant. If using, add 1 teaspoon ground coriander and stir to combine. Remove from heat.

Step 5: Combine Rice, Vegetables, and Eggs
In a large mixing bowl, combine the cooked rice with the sautéed vegetables. Pour in the egg mixture and stir well until everything is evenly coated. Drizzle with 2 tablespoons olive oil and sprinkle in 3 tablespoons breadcrumbs to help bind the mixture.

Step 6: Assemble the Casserole
Preheat your oven to 180°C (350°F). Lightly grease a baking dish. Transfer the rice and vegetable mixture into the dish and spread evenly. Top with halved cherry tomatoes and shredded mozzarella cheese.

Step 7: Bake
Bake in the preheated oven for 30 minutes until the top is golden brown and the casserole is set. The cheese should be bubbly and slightly crispy around the edges.

Step 8: Prepare the Herb Mayo Sauce
In a small bowl, whisk together 4 tablespoons mayonnaise and 2 teaspoons soy sauce. Stir in chopped dill and parsley. Season with salt to taste. Cover and refrigerate until ready to serve.

Step 9: Serve
Allow the casserole to rest for 5–10 minutes after baking. Slice into portions and serve warm with a generous spoonful of the herb mayo sauce on the side.

Nutritional Information (per serving)

• Calories: 410

• Protein: 14g

• Carbohydrates: 38g

• Fat: 23g

• Fiber: 4g

• Sugar: 5g

• Sodium: 540mg

The Origins and Popularity of the Recipe

This baked egg and rice casserole draws inspiration from several traditional dishes such as Italian frittata, Spanish tortilla, and Slavic rice pies. Baked egg-based meals are celebrated across the world for their flexibility and ability to transform leftovers into something delicious. The combination of rice, vegetables, and cheese makes it both a comfort food staple and a contemporary favorite for vegetarians, home cooks, and meal preppers alike.

Reasons Why You’ll Love the Recipe

• Uses simple, accessible ingredients you likely have at home

• A complete, balanced meal in one dish

• Great for breakfast, lunch, dinner, or brunch

• Kid-friendly and customizable with other vegetables

• Perfect for meal prep—stores well and reheats beautifully

• Flavorful, cheesy, and satisfying

Health Benefits

• Rice provides essential carbs and energy

• Eggs are packed with protein and healthy fats

• Broccoli, carrots, and peppers are loaded with fiber, vitamins A and C

• Garlic and herbs offer anti-inflammatory and immune-supporting benefits

• Olive oil contributes heart-healthy fats

Serving Suggestions

• Serve with a side of cucumber and tomato salad for added freshness

• Add a few pickles or olives on the side to cut the richness

• A dollop of Greek yogurt makes a nice cool topping alternative

• Serve as a brunch option with fresh fruit and tea

• Excellent packed for lunch with a thermos of soup

Cooking Tips

• Make sure the rice is slightly undercooked if baking for the full 30 minutes—it will finish in the oven

• Use freshly grated mozzarella for better melt quality

• Let the casserole rest before slicing for clean servings

• Add the cherry tomatoes last to avoid overcooking

• Beat the eggs well to ensure even distribution throughout the dish

Variations to Try

• Make it vegan: Use egg replacer and plant-based cheese

• Add protein: Mix in cooked chicken, turkey, or tofu for a heartier version

• Switch cheeses: Try gouda, cheddar, or parmesan instead of mozzarella

• Add spice: Mix in chili flakes or hot paprika for a kick

• Make it Mediterranean: Add olives, sun-dried tomatoes, and feta

Conclusion

This Baked Rice and Vegetable Egg Casserole with Mozzarella and Herb Mayo Sauce is the definition of comfort food meets smart cooking. It’s warm, filling, and packed with nutrients, making it the perfect one-dish meal for any time of day. Whether you’re feeding a family, hosting a brunch, or prepping lunches for the week, this recipe adapts easily and never disappoints. The creamy herb sauce on the side elevates it with brightness and tang—truly a recipe worth bookmarking.

10 Comprehensive FAQ Section

1. Can I use brown rice instead of white?
Yes, just increase the initial cooking time and water slightly, as brown rice takes longer to cook.

2. Can I make this casserole ahead of time?
Absolutely! Assemble and refrigerate for up to 24 hours before baking.

3. How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days.

4. Can I freeze this casserole?
Yes, freeze in individual portions and reheat in the oven or microwave when ready.

5. What’s a good substitute for mayonnaise in the sauce?
Greek yogurt or sour cream makes a great substitute for a tangy, lighter option.

6. Can I use frozen vegetables?
Yes, but make sure to thaw and drain them to avoid excess moisture.

7. Is this casserole gluten-free?
Yes, all the ingredients are naturally gluten-free. Just ensure your soy sauce and mayo are certified gluten-free.

8. Can I add meat to this recipe?
Yes. Cooked ground meat, shredded chicken, or bacon bits can be mixed in for extra protein.

9. What type of cheese works best?
Mozzarella gives a stretchy melt, but cheddar, gouda, or provolone are delicious too.

10. Can I bake this in a muffin tin for individual servings?
Absolutely. Reduce bake time to 20–25 minutes and check for doneness.