Cheesy Vegetable Breakfast Bake
A hearty and delicious breakfast bake loaded with cheese and fresh vegetables, perfect for starting your day off right.
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Ingredients
Yields 4 servings
- (1 cup) diced bell peppers
- (1 cup) diced zucchini
- (1 cup) chopped spinach
- (1 cup) cherry tomatoes, halved
- (1 cup) shredded cheddar cheese
- (1 cup) shredded mozzarella cheese
- (4) large eggs
- (1/2 cups) milk
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) paprika
- (1 tablespoon) olive oil
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced bell peppers, 1 cup of diced zucchini, and 1 cup of chopped spinach. Sauté for about 5-7 minutes until the vegetables are tender.
- 3
In a mixing bowl, whisk together 4 large eggs, 1/2 cup of milk, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika until well combined. Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika.
- 4
In a greased 9x9 inch baking dish, spread the sautéed vegetables evenly across the bottom. Pour the egg mixture over the vegetables.
- 5
Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese evenly on top of the egg and vegetable mixture.
- 6
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden and bubbly.
- 7
Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm.
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