If you’re looking for the ultimate make-ahead breakfast or a vibrant addition to your next brunch spread, you simply must try this Cheesy Veggie Egg Bake. Packed to the brim with colorful vegetables and melty cheddar, this easy-bake casserole brings together fresh flavors, creamy richness, and just the right touch of hearty protein. Whether served piping hot straight from the oven or tucked away for meal prep, Cheesy Veggie Egg Bake is proof that comfort food can be both wholesome and irresistible. One bite and you’ll understand why this dish has become a much-loved classic in my kitchen!
Ingredients You’ll Need
One of the things I adore most about this Cheesy Veggie Egg Bake is how it layers simple ingredients to create something magical. Every item here plays a starring role: providing color, texture, or that delightful richness you crave in a breakfast casserole. Feel free to mix and match, but these essentials are what make it truly shine!
- Eggs (10 large): The base of our bake, eggs provide structure and an irresistible custardy texture.
- Milk (1/2 cup, dairy or non-dairy): This lightens up the eggs and helps achieve a fluffy, tender bite.
- Shredded cheddar cheese (1 cup): Adds that hallmark gooey, cheesy richness; swap for your favorite cheese if you wish!
- Broccoli florets (1 cup, chopped small): A pop of green with satisfying crunch and earthy flavor.
- Red bell pepper (1/2 cup, diced): Offers sweetness and a splash of gorgeous color.
- Zucchini (1/2 cup, diced): Mildly sweet and wonderfully moist, zucchini blends seamlessly into each bite.
- Onion (1/4 cup, diced): Gives a subtle sharpness and umami undertone.
- Garlic powder (1/2 tsp): Brings savory depth without overpowering the veggies.
- Salt (1/2 tsp): Balances all the flavors and enhances the cheese.
- Black pepper (1/4 tsp): A gentle kick to round out the flavor.
- Olive oil or butter (1 tbsp, for greasing): Prevents sticking and adds a lovely touch of flavor to the crusty edges.
How to Make Cheesy Veggie Egg Bake
Step 1: Preheat & Prep the Pan
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a 9×13-inch baking dish with either olive oil or butter. This little step not only keeps everything from sticking but also adds a delicate richness around the edges of your Cheesy Veggie Egg Bake. Trust me—you don’t want to lose any precious morsels to the pan!
Step 2: Whisk the Egg Mixture
Grab a large mixing bowl and crack in all ten of your eggs. Add the milk, garlic powder, salt, and pepper, then whisk thoroughly until the mixture is completely combined and slightly frothy. Whisking well here means the Cheesy Veggie Egg Bake will come out fluffy and evenly seasoned every time.
Step 3: Stir in Cheese & Veggies
Now, add your shredded cheddar (or cheese of choice), along with the chopped broccoli, diced red bell pepper, zucchini, and onion. Give everything a good stir, making sure every veggie piece is coated in the luscious egg mixture. This step really shows off the rainbow of ingredients—each veggie gets its chance to shine!
Step 4: Pour & Smooth
Pour the finished mixture into your prepared baking dish. Spread it out with a spatula to ensure an even layer, making sure all those colorful chunks are distributed throughout. This guarantees every slice of Cheesy Veggie Egg Bake is loaded with flavor and never has a bland bite.
Step 5: Bake to Golden Perfection
Slide the dish into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the center is set (no jiggle!) and the edges are just turning golden. A knife inserted in the middle should come out clean. Let it cool for about 5 minutes—this helps everything set up nicely for perfect slicing and serving.
How to Serve Cheesy Veggie Egg Bake
Garnishes
If you want to take your Cheesy Veggie Egg Bake to the next level, sprinkle it with chopped fresh herbs like parsley or chives just before serving. Their fresh flavor and vibrant color really brighten up each slice. You could also add a dollop of sour cream or a sprinkling of extra shredded cheese for a little extra indulgence.
Side Dishes
This bake is wonderfully versatile, so consider pairing it with crispy roasted potatoes, a bright fruit salad, or even a lightly dressed green salad. Each of these complements the savoriness of the Cheesy Veggie Egg Bake, turning brunch or breakfast into something truly special (and satisfying!).
Creative Ways to Present
Cut your bake into neat squares for a classic serving, or use a round cutter for fun shapes, perfect for a brunch buffet. Hosting a crowd? Serve it in muffin tins for individual mini-bakes! No matter how it’s plated, Cheesy Veggie Egg Bake looks irresistibly inviting and always disappears quickly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, lucky you! Simply cover the cooled bake tightly (or transfer slices to airtight containers) and keep it in the refrigerator for up to four days. The flavors meld together wonderfully, making each reheated slice just as delicious—if not more so—than the day you made it.
Freezing
To freeze, allow the Cheesy Veggie Egg Bake to cool completely, then cut it into individual portions. Wrap each slice well in plastic wrap or foil, then tuck them into a freezer-safe bag or container. Frozen, the bake will keep for up to two months. It’s perfect for those busy mornings when you need a grab-and-go breakfast!
Reheating
For best results, reheat chilled slices in the microwave for about 1-2 minutes, or in a 350°F (175°C) oven until warmed through. If reheating from frozen, thaw in the fridge overnight first. The cheese will melt beautifully all over again and the veggies will taste just as inviting as they did fresh from the oven.
FAQs
Can I use different vegetables in the Cheesy Veggie Egg Bake?
Absolutely! This dish is incredibly forgiving; feel free to sub in spinach, mushrooms, tomatoes, or just about any veggie that needs using up. Just make sure to chop them small so everything cooks evenly.
Is it possible to make this Cheesy Veggie Egg Bake dairy-free?
Yes! Simply use your favorite non-dairy milk (like almond or oat) and swap in a dairy-free shredded cheese. The results are still creamy, cheesy, and delicious.
Can I prepare the Cheesy Veggie Egg Bake ahead of time?
You can! Assemble the entire dish, cover, and refrigerate overnight. In the morning, just pop it in the oven. It’s a lifesaver for stress-free brunches and busy weekdays alike.
What is the best way to know when the Cheesy Veggie Egg Bake is fully cooked?
Look for a set center with no visible liquid and golden-brown edges. Inserting a knife into the center should come out clean. If needed, bake an additional 5 minutes and recheck.
Can I make mini Cheesy Veggie Egg Bakes in muffin tins?
Definitely! Simply divide the mixture among greased muffin cups and bake at the same temperature for about 20-25 minutes. It’s a wonderful way to make portable portions for meal prep or packed lunches.
Final Thoughts
I can’t wait for you to try making this Cheesy Veggie Egg Bake and share it with someone you love. Whether you dress it up for a festive brunch or enjoy it as a cozy weekday breakfast, it’s sure to become a favorite. Happy baking—and don’t be surprised if everyone asks for seconds!
Print
Cheesy Veggie Egg Bake Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Cheesy Veggie Egg Bake is a delicious and nutritious breakfast or brunch option that is easy to make and customizable with your favorite vegetables. Packed with protein and flavor, this vegetarian and gluten-free dish is perfect for meal prep or serving a crowd.
Ingredients
Egg Mixture:
- 10 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Vegetable Mix-ins:
- 1 cup shredded cheddar cheese (or cheese of choice)
- 1 cup broccoli florets (chopped small)
- 1/2 cup red bell pepper (diced)
- 1/2 cup zucchini (diced)
- 1/4 cup onion (diced)
- 1 tbsp olive oil or butter (for greasing)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Whisk together eggs, milk, garlic powder, salt, and pepper in a bowl.
- Add cheese, broccoli, bell pepper, zucchini, and onion. Mix well.
- Pour mixture into the baking dish and smooth the top.
- Bake for 35–40 minutes until set and golden.
- Cool for 5 minutes, then slice and serve.
Notes
- This recipe is great for meal prep and can be stored in the fridge for up to 4 days.
- Feel free to customize with your favorite vegetables like spinach, mushrooms, or tomatoes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 230mg
