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
Scale
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
