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Hearty Veggie Breakfast Egg Bake

A delicious and easy-to-make egg bake packed with colorful vegetables and cheese, perfect for a healthy breakfast, brunch, or meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

For the Veggies
  • 1 tbsp Olive oil
  • 1/2 medium Yellow onion finely chopped
  • 1 large Bell pepper any color, diced
  • 1 cup Mushrooms sliced
  • 2 cups Fresh spinach packed, roughly chopped
For the Egg Mixture
  • 12 Large eggs
  • 1/2 cup Milk any kind (dairy or non-dairy)
  • 1 cup Shredded cheese Cheddar or Monterey Jack blend
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper freshly ground
  • 1/2 tsp Garlic powder
Optional Garnish
  • 2 tbsp Fresh parsley chopped

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Large Skillet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.
Cook the Vegetables
  1. Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and diced bell pepper. Sauté for 5-7 minutes until they begin to soften.
  2. Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, stirring occasionally, until they release their liquid and soften. Stir in the roughly chopped fresh spinach until it wilts, about 1-2 minutes. Remove the skillet from heat.
Assemble the Bake
  1. In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined and slightly frothy.
  2. Spread the sautéed vegetable mixture evenly over the bottom of the prepared baking dish. Sprinkle half of the shredded cheese over the vegetables.
  3. Pour the whisked egg mixture evenly over the vegetables and cheese in the baking dish. Sprinkle the remaining shredded cheese over the top.
Bake
  1. Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden brown. A knife inserted into the center should come out clean.
  2. Let the egg bake cool for 5-10 minutes before slicing and serving. Garnish with fresh chopped parsley if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave (about 1-2 minutes) or oven (at 350°F/175°C for 10-15 minutes). For an extra kick, add a pinch of red pepper flakes with the vegetables during sautéing.