breakfast eggs gluten-free

Easy Veggie Egg Bake (Great for Potlucks!)

January 17, 2020

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.

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?

Needless to say, I’ve tested my egg recipe skills and this veggie egg bake is my go-to for any breakfast gathering or potluck! It looks fancy but it actually takes 10 mins to make and has been a hit every time. 

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.

Ingredients in Easy Veggie Egg Bake

The ingredient list is full of pantry staples so you can whip this up for a quick and simple breakfast!

  • eggs
  • onion
  • bell pepper
  • cherry tomatoes
  • kale
  • cheese – you can skip this to keep it dairy free.
  • milk – I prefer using regular milk with my eggs but dairy-free works great too. 
  • salt and pepper

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.

How to Make Easy Veggie Egg Bake

STEP 1: Sauté your onion in a saucepan with oil until the onion is translucent. Add in the bell pepper and cook for another minute.

STEP 2: In a large mixing bowl, crack your eggs and whisk well. Whisk in the milk and then stir in the sauteed onion and bell peppers as well as the tomatoes, kale, cheese (if using), salt and pepper. 

STEP 3: Add the egg mixture to a greased casserole pan and bake at 400ºF for 30 minutes. Let stand for 10 minutes before digging in! 

What to Serve With Egg Bake

This egg bake is a meal in one but if you’re looking for some sides or pairing suggestions, I’ve got you covered.

Print

Easy Veggie Egg Bake

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.

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Diet: Gluten Free

Ingredients

Scale
  • 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

Instructions

  1. Grease a large casserole pan with oil or butter.
  2. Preheat oven to 400 degrees F.
  3. Add oil to a pan and stir in onion. Cook until translucent (about 3 mins)
  4. Add in bell pepper and cook for one more minute.
  5. Crack eggs into a large mixing bowl. Whisk well.
  6. Add in milk and stir.
  7. Add in cooked onion and bell peppers, tomatoes, kale, cheese and salt and pepper and stir to combine.
  8. Add mixture to casserole pan and bake for 30 mins or until cooked all the way through.
  9. 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.

Keywords: egg bake, egg casserole, veggie egg bake

Like this post? Here are more egg recipes to try:

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  • Reply
    Mitzi A Roberts
    February 18, 2021 at 7:42 pm

    So good! I only had mozzarella cheese, but it worked great (fewer calories and lower in sodium too). I also had spinach and not kale. I cut the recipe in half as it’s just my husband and me now. I can see making a huge batch when the kids come over for Christmas. Lots of delicious options. I added it to WHISK. Thank you!

  • Reply
    Sharon
    April 21, 2020 at 2:37 pm

    totally yum!

  • Reply
    AMY
    June 29, 2019 at 1:56 pm

    This recipe inspired me to use up the veggies in the fridge and have an easy go-to breakfast for the week. It turned out great – with a few modifications. I didn’t have feta so I used a sharp cheddar which provided a nice tang. I also added some basil as a flavor boost. I baked it in a 9×13 pan which was a good fit since the egg bake puffs up a lot during baking. Thanks for a great recipe.

  • Reply
    Laurie
    April 9, 2019 at 8:16 am

    Good morning. You say Large pan, what size pan do you use? 9 x 12?

  • Reply
    Jema @ Half the Clothes
    April 27, 2018 at 3:48 am

    You are literally the first food blogger EVER whose content is so engaging and awesome that I actually read the preface to the recipe. Wow. Mega Wow! Like… I can feel my whole world shifting. Maybe I’m going to sign up for your newsletter just because you’re funny and a voice I’d love in my inbox. And maybe it will inspire me to start cooking more often than once every six weeks?! So happy to meet you, kindred spirit 🙂

  • Reply
    Danielle
    April 19, 2018 at 1:59 pm

    I didn’t have a casserole pan handy so I made this in a muffin pan. I used a ladle to fill each tin and one ladle full of the filling filled each tin perfectly. I also omitted the milk because mine had gone bad, so I used about half a cup of plain yogurt instead and it came out very well. I cooked for about 20 minutes and let them finish sitting on the counter. Delicious and perfect for a quick breakfast!

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