Breakfast
Easy Vegetable Egg Bake
This egg bake is a flexible, nutritious dish that doubles as a casserole or oven omelet. It is an excellent way to use up leftover vegetables from the refrigerator.
EasyDifficulty
Instructions
-
Sauté vegetables
Cook the chosen vegetables in oil, seasoning with salt and pepper as desired. -
Mix eggs
In a bowl, whisk together the eggs and milk. Stir in any fresh herbs you like. -
Prepare dish
Lightly grease an oven-safe baking dish, approximately 8 by 10 inches. -
Add cheese base
Line the bottom of the dish with freshly shredded cheese. -
Layer veggies
Spread the sautéed vegetables evenly over the cheese. If extra cheese is available, sprinkle it on top. -
Add egg mixture
Gently pour the egg and milk mixture over the vegetables until they are covered. -
Bake
Bake in an oven preheated to 350°F for 40 to 50 minutes. Add a sprinkling of cheese on top during the last 10 minutes if desired. -
Rest and slice
Remove from the oven and let the bake rest for 10 minutes before slicing.
Tips
Leftovers are excellent when served cold as a quick breakfast or snack.
Video
“Easy Egg Bake Recipe” by Chef Buck, watch on YouTube.
About this recipe
The egg bake features a cheesy bottom layer topped with sautéed vegetables and a custard-like egg mixture. It is a hearty breakfast or brunch option that serves a family gathering well. Slices are best served over salad greens or enjoyed as a portable meal. Leftovers remain tasty when served cold, making it ideal for meal prepping at the start of the week.
