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Veggie egg bake is an easy, versatile meal perfect for breakfast on busy mornings, brunch, or meal prep to enjoy throughout the week!

If I have veggies that need to be used, egg bakes are my go-to. They take minutes to prepare, and they’re the perfect way to completely transform leftovers into something new. Then breakfast is ready for a few days. 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. If you’re a bell pepper hater like my daughter, swap them out with something else.

It’s hard to mess this up. The biggest mistake is undercooking or overcooking it, but as far as what you decide to put in it, have fun and get creative! Check out the helpful tips below, which discuss achieving perfect consistency for your egg bake. Sometimes, I make them thinner, like in this recipe, but sometimes, I make them very thick. I have a video on my Instagram showing one that I made that was quite thick if you want to see it.

Veggie Egg Bake Recipe

Why We Love It

Versatile. Use any combination of veggies, meat, and cheese you like.
Healthy. Simple ingredients packed with vitamins, minerals, fiber, and protein.
Protein. Speaking of protein, you’ll get 13 g of protein per serving in this!
Crowd. This recipe easily doubles or triples, making it an easy way to feed a crowd.
Meal prep. This lasts up to four days, making it perfect for your weekly meal prep.

Ingredients You’ll Need

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 some extra protein and a little tang, which I love. Many people add cottage cheese to these egg bakes, but I find it can create an unpleasant rubbery texture.
Bell peppers. You’ll need 2 cups of veggies for this. I chose bell peppers because that’s what I had on hand, and I love them, but you can use any combination of veggies you like. See my tip below when using watery vegetables.
Sun-dried tomatoes. I’m in my sun-dried tomato era. I’ve always loved them, but I can’t get enough lately! For almost all my recipes on the site, 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. Once I added the sun-dried tomatoes, I decided to go with Italian flavors, which is why I use Parmesan cheese. Any cheese will work. I like to mix it into the egg mixture rather than sprinkle it on top so the flavor gets incorporated throughout the entire veggie egg bake. Feel free to add as much or as little as you want and sprinkle some extra on top if that makes your heart happy!
Scallions. You guys have probably noticed by now that I’m obsessed with scallions. I use the white part anywhere I need onion in a dish, and I use the top dark green part to add a pop of freshness and crunch. Italian parsley and scallions are always in my refrigerator!
Italian parsley. A big handful of Italian parsley adds a peppery, earthy flavor. You can use any herbs you like or none at all. Remember that recipes are guides, not rules.
Seasonings. You could add salt and pepper, which would be fine, but taking the time to add a few extra seasonings adds more complexity and subtle flavors to the dish.

How to Make Veggie Egg Bake

This can be prepped and in the oven in less than 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 pan over medium-high heat. Add olive oil, peppers, and scallions when the pan is hot. Continue to babysit this, stirring every minute or so while you move onto 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.
Most of the cheese will have fallen to the bottom of the egg mixture bowl, so give it a good stir and then drizzle it over the peppers and sun-dried tomatoes. I like to do this slowly. If you haphazardly dump it in the pan, you’ll need to distribute the vegetables around the pan again.
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. It will continue to cook once you take it out of the oven, so as long as there’s no visible juiciness and it feels firm, you can take it out. Depending on your pan’s size and the egg bake’s thickness, you may need to cook it longer. Check it every five minutes after the first 20 minutes. Since this was relatively thin, mine was perfectly cooked in 20 minutes.
Remove the pan from the oven, and let it rest in the pan 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 pepper.

Used In This Recipe
Aleppo Pepper	Sheet Pan Set	Smoked Paprika

Helpful Tips

I mentioned several times that you could use any combination of veggies you like, and that’s true, but there are some things you should know. First, 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 veggies like carrots or sweet potatoes might not get cooked in the 20-minute cooking time, so you should either par-cook them or cook them all through to ensure they’re done. 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.
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, you’ll need to bake it longer, which could be five to 15 minutes longer, depending on how thick it is. This is one of the reasons I always suggest cooking any baked egg dish at a lower temperature. 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!

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 and affordable way to feed a crowd!
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. I can eat two pieces, so I usually double this recipe for my husband and me. This recipe doubles or triples beautifully. Just make sure you count 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 veggies will work, but I encourage you to read my tips above for using watery or hard veggies.
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!
I love a good Havarti! It’s gloriously creamy, melts beautifully, and adds a buttery, nutty flavor. In this recipe, I would cut it into small cubes or thick shreds. As it melts inside the egg bake, you get bites of melty Havarti as you eat it.
Fresh herbs and seasonings. This is an easy way to change a recipe completely. Since I used sun-dried tomatoes and Parmesan cheese, Italian seasoning would be delicious, as well as sprinkling fresh basil on top,
Changing the cheese, herbs, and seasoning changes the whole dish. You could go with Italian vibes or Southwest, spice it up with cayenne and your favorite hot pepper, or keep it simple, especially if you’re making this for your kiddos!

How To Store

Cool completely before transferring it to a covered container.
Refrigerate and enjoy for up to four days.
I do not recommend freezing. In my opinion, the texture goes downhill.

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Veggie Egg Bake | High Protein Meal Prep

Veggie egg bake is an easy, versatile meal perfect for breakfast on busy mornings, brunch, or meal prep to enjoy throughout the week!

Print This Recipe Pin This to Pinterest

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 180kcal

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

Nutrition Facts

Veggie Egg Bake | High Protein Meal Prep

Amount Per Serving

Calories 180 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Cholesterol 129mg43%

Sodium 538mg23%

Potassium 491mg14%

Carbohydrates 10g3%

Fiber 2g8%

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.

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Veggie Egg Bake | High Protein Meal Prep

Veggie egg bake is an easy, versatile meal perfect for breakfast on busy mornings, brunch, or meal prep to enjoy throughout the week!