Spring Vegetable and Cheese Breakfast Bake
A delightful and wholesome breakfast bake loaded with fresh spring vegetables and melted cheese, perfect for a family brunch or meal prep for the week.
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Ingredients
Yields 4 servings
- (1 cup) chopped asparagus
- (1 cup) chopped bell peppers
- (1 cup) chopped spinach
- (1 cup) cherry tomatoes, halved
- (1 tablespoon) olive oil
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (6) large eggs
- (1/2 cups) milk
- (1 cup) shredded cheddar cheese
- (1/2 cups) crumbled feta cheese
- (1 teaspoon) dried oregano
- (1 teaspoon) garlic powder
Instructions
- 1
Preheat the oven to 375°F (190 °C).
- 2
In a large bowl, combine 1 cup chopped asparagus, 1 cup chopped bell peppers, 1 cup chopped spinach, and 1 cup halved cherry tomatoes. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat the vegetables evenly.
- 3
In another bowl, whisk together 6 large eggs and 1/2 cup milk until well combined.
- 4
Add the egg mixture to the bowl of vegetables, then stir in 1 cup shredded cheddar cheese, 1/2 cup crumbled feta cheese, 1 teaspoon dried oregano, and 1 teaspoon garlic powder. Mix until everything is evenly distributed.
- 5
Pour the mixture into a greased 9x9-inch baking dish, spreading it out evenly.
- 6
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown.
- 7
Remove from the oven and let it cool for a few minutes before slicing into squares. Serve warm.
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