Cheesy Vegetable Egg Bake

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Cheesy Vegetable Egg Bake

Description

Cheesy Vegetable Egg Bake is a wholesome, protein-rich casserole that combines fluffy eggs, colorful vegetables, and melted cheese into one delicious dish. Perfect for breakfast, brunch, meal prep, or a light dinner, this easy recipe is both satisfying and nutritious. The eggs bake up light and tender while fresh vegetables add flavor, texture, and essential nutrients. A layer of melted cheese on top creates a golden, irresistible finish. Whether you’re feeding a family or preparing meals for the week, this versatile egg bake is a healthy option that tastes comforting and indulgent.

Ingredients

  • 8 large eggs
  • ½ cup milk
  • 1 cup shredded cheddar cheese, divided
  • 1 cup fresh spinach, chopped
  • 1 red bell pepper, diced
  • 1 small zucchini, diced
  • ½ cup mushrooms, sliced
  • ¼ cup onion, finely chopped
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish.
  2. Heat olive oil in a skillet over medium heat. Sauté the onion, bell pepper, zucchini, and mushrooms for 5 minutes until softened.
  3. Add spinach and cook for 1 minute until wilted. Remove from heat and let cool slightly.
  4. In a large bowl, whisk together eggs, milk, garlic powder, oregano, salt, and pepper until fully combined.
  5. Stir the cooked vegetables and ¾ cup of the cheese into the egg mixture.
  6. Pour the mixture into the prepared baking dish and spread evenly.
  7. Sprinkle the remaining cheese over the top.
  8. Bake for 30–35 minutes, or until the center is set and the top is golden brown.
  9. Let the casserole rest for 5–10 minutes before slicing.
  10. Garnish with fresh parsley and serve warm.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Servings

Serves 6.

Nutritional Information (Per Serving)

  • Calories: 210
  • Protein: 15g
  • Carbohydrates: 5g
  • Fat: 14g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 340mg

Benefits

  • High in protein to help keep you full longer.
  • Rich in vitamins and antioxidants from fresh vegetables.
  • Naturally low in carbohydrates.
  • Excellent for meal prep and quick breakfasts.
  • Provides calcium from cheese and essential nutrients from eggs.

Notes

  • Feel free to use your favorite vegetables such as broccoli, kale, or tomatoes.
  • Reduced-fat cheese can be used for a lighter version.
  • This dish can be enjoyed warm or cold.

Tips

  • Avoid overbaking to keep the eggs moist and fluffy.
  • Let the bake cool slightly before cutting for neat slices.
  • Store leftovers in an airtight container in the refrigerator.
  • Add a pinch of red pepper flakes for extra flavor.

Q&A

Q: Can I prepare this the night before?
A: Yes. Assemble the mixture, cover, and refrigerate overnight. Bake the next morning.

Q: Can I freeze Cheesy Vegetable Egg Bake?
A: Yes. Freeze individual slices for up to 2 months and reheat as needed.

Q: How long will leftovers last?
A: Refrigerated leftovers stay fresh for up to 4 days.

Q: Can I add meat?
A: Absolutely. Cooked turkey sausage, ham, or chicken can be added for additional protein.

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