Looking for a super simple breakfast to feed a crowd? This Easy Veggie Egg Bake is perfect for your next breakfast potluck or brunch date. Customize the recipe with your favorite veggies, and bake for a delicious breakfast meal.
I genuinely believe that behind every blogger, there is a carton of eggs waiting to be demolished. And not for recipe development or cake baking or whatever the recipe du jour, but for every other meal where the last thing you want to do is be innovative in the kitchen.
I’ve yet to meet a blogger (unless they’re vegan or egg-free) who doesn’t admit to eating a crap ton of eggs on a daily basis. Today alone we went through 9…NINE…eggs in my house. With two people. How is that even possible?
Eggs are the base of our food pyramid. Without them, we have nothing except kale, popcorn and whatever other food that only takes 2 mins to cook. Because, while the chocolatey desserts and fancy Italian dinners are fun and all, those sure as hell are not happening daily around here.
So I eat a lot of eggs. And until my landlord lets me build that chicken coup I’ve always dreamed out, I will continue to clear out the Trader Joe’s organic egg section on a far too often basis.
Anytime I’m called into action for a breakfast potluck, this recipe is my go-to. It looks all fancy but it actually takes 10 mins to make (with an additional 30 mins of baking time that are perfect to make yourself look like a functioning human since breakfast potlucks mean I have to wake up before noon).
Ingredients in Easy Veggie Egg Bake
The ingredient list is full of pantry staples so you can whip this up for a quick and simpel breakfast!
- bell pepper
- cherry tomatoes
- cheese (optional)
- salt and pepper
How to Make Easy Veggie Egg Bake
Start by sautéing your onion in a saucepan until translucent. Add in the chopped bell pepper and cook for another minute. In a large bowl, crack the eggs and whisk well. Whisk in the milk (dairy-free milk works great if you are lactose intolerant) and then stir in the sautéed onion and bell peppers as well as the tomatoes, kale, cheese, salt and pepper. Add the egg mixture to a greased casserole pan and bake for 30 minutes.
As always, if you make the recipe be sure to tag me (@thehealthymaven) or use the hashtag #thehealthymaven so I can see your creations! I love sharing them and seeing which ones you make. Happy egg day! It’s not egg day…I totally made that up.Print
Easy Veggie Egg Bake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- 12 large eggs
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes (or two large tomatoes, chopped)
- 2 cups roughly chopped kale
- 1/2 cup crumbled cheese (I use feta)
- 1 cup milk*
- salt + pepper, to taste
- olive oil or butter
- Grease a large casserole pan with oil or butter.
- Preheat oven to 400 degrees F.
- Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)
- Add in bell pepper and cook for one more minute.
- Crack eggs into a large mixing bowl. Whisk well.
- Add in milk and stir.
- Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.
- Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
- Let stand for 10 minutes before cutting in.
*I prefer to use regular milk with my eggs, however non-dairy milk can be substituted. Cheese can also be omitted for a dairy-free meal.
Like this recipe? You might also enjoy these recipes:
- Caramelized Onion, Broccoli and Spinach Frittata
- Healthy French Toast
- Green Shakshuka
- Healthy Carrot Cake Waffles
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