veggie egg bake

Looking for a super simple breakfast to feed a crowd? This Easy Veggie Egg Bake is perfect for your next breakfast potluck or brunch date. Customize the recipe with your favorite veggies, and bake for a delicious breakfast meal.

Easy Veggie Egg Bake 

eggs

onion,

bell pepper, diced

cherry tomatoes (or two large tomatoes, chopped)

kale

cheese (I use feta)

milk*

salt + pepper,

olive oil or butter

Grease a large casserole pan with oil or butter.

Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)

Add in bell pepper and cook for one more minute.

Crack eggs into a large mixing bowl. Whisk well.

Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.

Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.

Let stand for 10 minutes before cutting in.

I didn't have a casserole pan handy so I made this in a muffin pan.  I used a ladle to fill each tin and one ladle full of the filling filled each tin perfectly.  I also omitted the milk because mine had gone bad,  so I used about half a cup of plain yogurt instead and it came out very well.  I cooked for about 20 minutes and let them finish sitting on the counter.  Delicious and perfect for a quick breakfast!

This recipe inspired me to use up the veggies in the fridge and have an easy go-to breakfast for the week.   It turned out great - with a few modifications.  I didn't have feta so I used a sharp cheddar which provided a nice tang.  I also added some basil as a flavor boost.  I baked it in a 9x13 pan which was a good fit since the egg bake puffs up a lot during baking.  Thanks for a great recipe.

So good!  I only had mozzarella cheese, but it worked great (fewer calories and lower in sodium too).  I also had spinach and not kale.  I cut the recipe in half as it's just my husband and me now.  I can see making a huge batch when the kids come over for Christmas.  Lots of delicious options.  I added it to WHISK.  Thank you!

A vegetarian, low carb breakfast casserole made with veggies, eggs, and cheese. Gluten-free and keto friendly.

Low Carb Breakfast Casserole

olive oil

red onion

diced bell pepper (I used green bell pepper)

broccoli

garlic (minced)

baby spinach

heavy cream

cheddar jack cheese

Coarse kosher salt and black pepper

parsley (optional)

Preheat the oven to 375ºF. Coat an 8x8 baking dish with cooking spray and set aside.

Heat olive oil in a large skillet over medium heat.

Add the onion and bell pepper to the pan and season with salt and pepper. Let cook, stirring occasionally, until softened, about 5 minutes.

Add the broccoli to the pan and cook, stirring, another 2 minutes.

Add the garlic and cook, stirring, for 30 seconds.

Add the spinach and allow to cook until wilted, stirring occasionally. Remove from the heat.

In a large bowl, whisk the eggs.

Add the heavy cream, 1/2 cup of the cheese, and salt and pepper to taste, then whisk until incorporated.

Arrange the cooked vegetables evenly in the bottom of the prepared pan.

Top with the egg mixture, then sprinkle the remaining cheese over the top.

Bake 30 minutes or until the eggs are puffy and set in the middle. If they still look soupy after 30 minutes, return to the oven and continue to cook until set, checking every couple of minutes. If the edges begin to brown too much you can put some aluminum foil around them to allow the center to cook more.

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Top Tags

Easy Veggie Egg Bake

Low Carb Breakfast Casserole

Top 2 veggie egg bake recipes from across the web

The most viewed veggie egg bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Veggie Egg Bake

Low Carb Breakfast Casserole

The most viewed veggie egg bake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine