My easy, healthy veggie egg bake casserole is a hearty, filling breakfast full of savory, hearty goodness. Just like my ham and egg muffins and freezer breakfast sandwiches, this can be made ahead and is perfect for busy mornings. Easter is right around the corner, and this is always on our holiday brunch table!
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 you have veggies that need to be used, say hello to your new favorite recipe! Egg bakes are quick to prepare and a perfect way to transform leftovers into something completely 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. 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 add fluffiness.
- Greek yogurt. Greek yogurt adds extra protein and a hint of tanginess.
- Bell peppers. Because that’s what I had, but use any combination of veggies you like.
- Parmesan cheese. Savory and salty, it pairs well with the sun-dried tomatoes.
- 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!
 | Sun Dried Tomatoes In Olive Oil Lycopene Rich, Packed with Extra Virgin Olive Oil, Gluten Free, No Trans Fat, Authentic Italian Seasonings, Kosher Certified, Vegan |
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.
- Once you’ve preheated your oven, get your veggies cooking.
- While that’s happening, move on to your egg mixture.
- When the veggies are done, add everything to a baking dish.
- The hardest part is waiting for the egg bake to cook!
- To serve, I like to sprinkle it with the tops of the scallions, a little extra Parmesan cheese, and a dash of pepper.
Sometimes, I cook the veggies, and sometimes, I don’t. Remember, they will cook in the oven, so you can skip this step if you want them to have some texture.
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, the veggies will release too much moisture, ruining your egg bake.
- Harder vegetables, such as carrots or sweet potatoes, may not cook thoroughly within the 20-minute cooking time. To ensure they’re tender, I recommend cooking them thoroughly first. This is one of the reasons why I love using leftover veggies in my egg bakes—they’re cooked and ready to go!
- The key to making a perfect veggie egg bake is patience. Cooking it at a lower temperature for a longer time allows the center to set without overcooking the edges. Cooking it too hot and too fast causes the eggs’ proteins to coagulate, 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.
Suggestions & Variations
- If you’re feeding a crowd, double or triple the recipe and serve it right in the baking dish or even a sheet pan. I LOVE making sheet-pan egg bakes in these champagne-gold sheet pans! 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!
- For weekly meal prep, you can use a muffin pan for a more portable option. Just make sure you read my tips above about the cooking times.
- Cool completely before transferring to a covered container, then refrigerate and enjoy for up to 4 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!
Veggie Egg Bake: A Hearty Breakfast Casserole
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.
Leave a Reply