Description
This make-ahead veggie egg bake is a protein-packed breakfast casserole made with fluffy eggs, fresh vegetables, and melty cheese. Perfect for meal prep—bake once and enjoy nourishing, reheat-friendly breakfasts all week.
Ingredients
Scale
- 10 large eggs
- 1/2 cup milk (dairy or plant-based)
- 1 cup shredded cheddar or mozzarella cheese
- 1 cup chopped spinach
- 1/2 cup diced red bell pepper
- 1/2 cup diced zucchini
- 1/4 cup chopped onion
- Salt and pepper, to taste
- Optional: fresh herbs, red pepper flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk eggs, milk, salt, pepper, and optional herbs.
- Fold in spinach, bell pepper, zucchini, onion, and shredded cheese.
- Pour into the prepared dish. Bake 30–35 minutes, until the center is set and the top is lightly golden.
- Let cool 5–10 minutes, then slice into squares to serve or store.
Notes
- This dish can be stored in the refrigerator for up to a week.
- Reheat in the microwave or oven before serving.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 300mg