My easy and healthy veggie egg bake recipe is a hearty and filling breakfast full of delicious flavors and textures. Just like my ham and egg muffins and freezer breakfast sandwiches, this easy egg bake is perfect for busy mornings and can be prepped ahead!
It’s easily customizable using whatever veggies and protein you already have on hand to keep this budget-friendly. No need to run out and buy different ingredients when you can use what you already have.
You can also make this into egg muffins by filling muffin tins instead of a baking dish and adjusting the cooking time accordingly. Add this to your collection of budget-friendly meals and high-protein meal prep options.
If I have veggies that need to be used, say hello to your new favorite way to use them up! Egg bakes are quick to prepare and a perfect way to transform leftovers into something new. My veggie egg bake is on regular rotation in our house!
The beauty of this dish is in its versatility. You can use any veggies you like, add cooked protein or not, and use whole eggs or egg whites to keep it a little lighter. I love adding my homemade Italian sausage to this recipe. It adds a ton of flavor and protein. Use what you like. It’s hard to mess this up. I’ve included some tips for success below and have a video on my Instagram showing one of the many variations I’ve made.
Veggie Egg Bake Recipe
What is an egg bake? I’ve seen it referred to by different names, but it’s essentially a baked egg casserole. You can keep the fillings simple or load them up with your favorite meat and veggies. It also works well as an overnight breakfast casserole, making it one of my favorite make-ahead meals for Thanksgiving breakfast and busy Christmas mornings. Once you have everything in your baking dish, cover it and store it in the refrigerator, rather than baking it. When you’re ready to eat the next day, pop it in the oven and enjoy!
Main Ingredients
The ingredients in my veggie egg bake are straightforward. You can swap out the veggies you don’t like with whatever you want!
- Eggs + Egg Whites. I use both to lower the calories, and the extra egg whites keep it nice and fluffy.
- Greek yogurt. Greek yogurt adds extra protein and a hint of tang, which I love. Many people add cottage cheese, but I find it can create an unpleasant, rubbery texture.
- Bell peppers. I chose bell peppers because that’s what I had on hand, but you can use any combination of veggies you like. See my tip below when using watery vegetables.
- Sun-dried tomatoes. I’m using sun-dried tomatoes packed in olive oil and spices from Trader Joe’s, but any sun-dried tomatoes will work. They add a delightful chewiness and a tart, sweet flavor that I am obsessed with!
- Parmesan cheese. It pairs well with the other flavors, especially the sun-dried tomatoes, but any type of cheese you prefer works.
- Italian parsley. This is optional, but it adds a fresh, peppery, earthy flavor that I love.
How To Make Veggie Egg Bake
This can be prepared and in the oven in under 15 minutes! As always, detailed instructions are included in the recipe card below.
- Preheat your oven to 325°F
- If you choose to cook your veggies, get those going first. Sometimes, I cook them, and sometimes, I don’t. Today, I did a quick, three-minute sauté on the peppers and scallions.
- Place a medium-sized pan over medium-high heat. Add olive oil, peppers, and scallions to the pan when it’s hot. Continue to babysit this, stirring every minute or so, while you move on to the egg mixture.
- Combine the eggs, egg whites, Greek yogurt, Parmesan cheese, seasonings, and parsley in a large bowl.
- Whisk the egg mixture until thoroughly combined, trying not to incorporate too much air. When you whisk too vigorously, air bubbles and foam will develop on top. This can add an unpleasant appearance to the top of your egg bake, so whisk it thoroughly but gently to avoid this.
- When the peppers are done, remove them from the heat to start cooling.
- Spray a small, high-sided baking sheet liberally with nonstick cooking spray. If you don’t, your veggie egg bake will stick.
- Distribute the cooked peppers and scallions to the bottom of the greased baking dish, followed by the sun-dried tomatoes.
- Slowly pour the egg mixture over the peppers and sun-dried tomatoes.
- If you want to add cheese to the top, now is the time.
- Carefully place the pan in the oven, and check the center after 20 minutes. The center should be firm but not hard.
- Remove the pan from the oven and let it rest for 10 minutes.
- Serve immediately or let it completely cool before covering and refrigerating.
- To serve, I like to sprinkle it with the tops of the scallions, a little extra Parmesan cheese, and a dash of pepper.
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Helpful Tips
- Use any combination of veggies you like, but watery vegetables like spinach, mushrooms, and tomatoes should be sautéed until all the moisture has cooked out. If you skip this step, that liquid will release too much moisture and ruin your veggie egg bake. Excess moisture and overcooking can cause a tough and rubbery texture.
- Harder vegetables, such as carrots or sweet potatoes, may not cook thoroughly within the 20-minute cooking time. To ensure they’re done, you should either par-cook them or cook them through thoroughly. This is one of the reasons why I love using leftover veggies in my egg bakes—they’re already cooked and ready to go!
- I make perfect egg bakes, if I do say so myself, ha! They’re never overcooked, especially around the edges. The key to making an ideal egg bake is to be patient. Cook it at a lower heat for a longer time. This allows the center of the egg bake to set without overcooking the edges. Cooking it too hot and fast causes the eggs’ proteins to seize up, almost always resulting in a tough, rubbery texture. Low and slow is the way to go with any baked egg dish!
- Depending on the size of your pan, your egg bake might be thinner or thicker. I love a super thick egg bake that almost cuts like a pie. If you make it thicker or thinner, you’ll need to adjust the cooking time.
Serving Suggestions
- Make this at the beginning of the week and enjoy it all week. If your mornings are busy, having breakfast ready is a lifesaver!
- One of my favorite ways to serve this is when I’m feeding a crowd. I’ll double or triple the recipe and serve it in the baking dish. It’s an impressive presentation and an easy, affordable way to feed a large number of people.
- This is perfect for brunch because it’s just as good at room temperature. When serving it, I like to slice it up, arrange the slices on a pretty serving platter, and garnish it with extra herbs and cheese. It’s beautiful!
- Lastly, this is perfect for your weekly meal prep. This recipe doubles or triples beautifully, and you can also make it into egg muffins for a more portable option. Just make sure you read my tips above about the cooking times.
Variations and Ingredient Substitutions
- Load it up with veggies! It is a veggie egg bake, after all. Any vegetables will work, but I encourage you to read my tips above for using watery or tough vegetables.
- Cheese can completely change the flavor of this dish. Parmesan cheese is packed with flavor, so a little goes a long way. Sharp cheddar, goat cheese, or feta cheese would all be delicious, especially with the sun-dried tomatoes.
- Fresh herbs and seasonings. This is an easy way to completely change a recipe. Since I used sun-dried tomatoes and Parmesan cheese, Italian seasoning would be a delicious addition, as would sprinkling fresh basil on top.
How To Store
- Cool completely before transferring it to a covered container.
- Refrigerate and enjoy for up to four days.
- Store in individual meal prep containers for breakfast or lunch at work.
- I do not recommend freezing. In my opinion, the texture starts to decline.
If you’ve tried my Veggie Egg Bake recipe or any recipe on my site, please leave a comment below!
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Veggie Egg Bake | High Protein Meal Prep
Equipment
Ingredients
- 3 large eggs
- 1/2 cup egg whites
- 1/2 cup Greek yogurt
- 1 cup diced yellow bell pepper
- 1 cup diced orange bell pepper
- 1/3 cup sun-dried tomatoes packed in oil
- 1/4 cup shredded parmesan cheese
- 2 scallions sliced (tops and bottoms kept separate)
- 1 tablespoon extra virgin olive oil
- 1/4 cup Italian parsley packed
- 1/2 teaspoon Redmond Real Salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon Aleppo pepper
Instructions
- Preheat your oven to 325°F.
- If you choose to cook your veggies, get those going.
- Place a pan over medium-high heat.
- When the pan is hot, add the olive oil and vegetables
- While the vegetables cook, continue to the next step.
- Combine the eggs, egg whites, yogurt, cheese, seasonings, and parsley in a bowl.
- Whisk the egg mixture until thoroughly combined, trying not to incorporate too much air.
- When the peppers are done, remove them from the heat to start cooling.
- Spray a small, high-sided baking sheet with nonstick cooking spray.
- Distribute the peppers and scallions in the bottom of the baking dish.
- Next, top the peppers and onions with the sun-dried tomatoes.
- Pour the egg mixture over the peppers and sun-dried tomatoes.
- Place the pan in the oven and bake for 20 minutes.
- The center should be firm but not hard. If it is still soft, continue cooking and check for doneness every five minutes.
- Remove from the oven and cool in the pan for 10 minutes.
- To serve, sprinkle with the tops of the scallions and a little extra Parmesan cheese.
Nutrition
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