Veggie and Egg Breakfast Bake
A hearty and nutritious breakfast bake featuring a medley of vegetables and eggs, perfect for a filling morning meal.
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Ingredients
Yields 4 servings
- (1 cup) diced bell peppers
- (1 cup) chopped spinach
- (1 cup) diced tomatoes
- (1/2 cups) chopped onion
- (1 cup) shredded cheese (cheddar or mozzarella)
- (8) large eggs
- (1/2 cups) milk
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 teaspoon) garlic powder
- (1 teaspoon) dried oregano
- (1 teaspoon) olive oil
- (1/4 cups) chopped fresh parsley (for garnish)
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add 1/2 cup chopped onion and sauté for 3-4 minutes until translucent.
- 3
Add 1 cup diced bell peppers and continue to sauté for another 3-4 minutes until softened.
- 4
Stir in 1 cup chopped spinach and 1 cup diced tomatoes, cooking for an additional 2-3 minutes until the spinach wilts. Remove from heat. Add 2/4 teaspoon black pepper.
- 5
In a large mixing bowl, whisk together 8 large eggs, 1/2 cup milk, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon dried oregano until well combined.
- 6
Add the sautéed vegetable mixture to the egg mixture and stir to combine. Fold in 1 cup shredded cheese.
- 7
Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- 8
Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- 9
Remove from the oven and let cool for 5 minutes. Garnish with 1/4 cup chopped fresh parsley before serving.
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