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Vegetable Egg Bake

Vegetable Egg Bake

A fluffy and nutrient-dense Vegetable Egg Bake made with fresh vegetables and eggs, perfect for a healthy breakfast or brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 10-12 large eggs
  • 2 cups fresh spinach, roughly chopped
  • 1.5 cups bell peppers, diced
  • 1/2 cup red onion, finely diced
  • 1 cup mushrooms, sliced
  • 1.5 cups shredded cheese (cheddar, mozzarella, or feta)
  • 1/2 cup whole milk or cream
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 tablespoons fresh herbs (parsley or chives)

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers for about five minutes until soft. Add mushrooms and garlic, cooking for another three minutes. Stir in spinach until wilted. Remove from heat.
  3. In a large mixing bowl, whisk together eggs, milk or cream, salt, and pepper until frothy. Spread sautéed vegetables in the baking dish, sprinkle half of the cheese, then pour the egg mixture over. Sprinkle remaining cheese and herbs on top.
  4. Bake for 25 to 30 minutes until the center is set with a slight jiggle. Let rest for 5 to 10 minutes before slicing.

Notes

Ensure vegetables are sautéed to reduce moisture. Use room temperature eggs for better texture.