breakfast eggs gluten-free

Easy Vegetarian Egg Bake (Great for Potlucks!)

January 17, 2020

Looking for a super simple breakfast to feed a crowd? This Easy Vegetarian 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 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 casserole skills and this vegetarian 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 Vegetarian Egg Bake

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

  • large eggs – I like a high quality egg (you’ll notice the difference!) from a local farm or even Vital Farms.
  • onion – yellow or white onions.
  • bell pepper – I like red bell pepper but you can use yellow, orange or even green.
  • cherry tomatoes – grape or even chopped roma tomatoes will work.
  • kale -destemmed and chopped. You could also use spinach or chard.
  • 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 An Easy Egg Bake [Full Instructions Below]

STEP 1: Sauté your onion in a large skillet 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. 

White mixing bowl with eggs and a whisk.

STEP 3: Add the egg mixture to a greased casserole dish (use butter, olive oil or cooking spray) and bake in oven at 400ºF for 30 minutes. Let stand for 10 minutes before digging in! 

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.

What to Serve With Vegetarian 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.

–> FAQs: Your Breakfast Casserole Questions Answered.

Can you prep this vegetarian egg bake in advance? Absolutely! You could prep the entire dish and store the unbaked casserole in the fridge overnight. Bake first thing when you wake up in the morning.

Can you freeze this easy egg bake? Yes! You can prep this vegetarian breakfast casserole in advance and then cover with tin foil and place in the freezer for up to 3 months. Just thaw in the fridge overnight and reheat in the oven the next morning. You could also remove a slice and head in the microwave for about 30 seconds.

Can you save leftovers? Yes! This easy veggie egg bake will last in the fridge for up to 3 days. Just cover your dish with plastic wrap or remove leftovers and place in a tupperware container. In the morning just reheat your piece in the microwave for roughly 30 seconds.

Can you use different vegetables? Absolutely! You can swap in different veggies including mushrooms, broccoli, cauliflower or whatever you have on hand. Just add to the onions and cook through before adding to eggs and baking.

What size baking dish do I need? For this vegetarian breakfast casserole you’ll want to use a 9 x 13 inch baking dish or casserole pan.

Can I swap in different cheese? Yes! I like feta in this vegetarian egg bake but you could also use different types of cheese including cheddar cheese and mozzarella.

Can I add animal protein? Yes! While this easy egg bake is vegetarian you could add another source of animal protein (besides egg) before baking. You could add cooked shredded chicken or ground sausage to eggs before baking. Bacon or other sources of ham add delicious flavor as well.

More Breakfast Potluck Ideas

Generally any type of breakfast casserole is sure to please a crowd at your breakfast potluck. Here are a few ideas if this vegetarian egg bake doesn’t float your boat:

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, vegetarian egg bake, breakfast casserole, vegetarian breakfast casserole, easy egg bake

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

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  • Reply
    Matt
    February 11, 2018 at 10:40 am

    Looking for a smaller recipe (8X8 dish), any suggestions on cooking temp and time?

  • Reply
    Kayla
    February 10, 2018 at 1:14 pm

    Can the milk be simply omitted as well? I don’t typically purchase milk or milk substitutes, and would prefer to just leave it out completely. Not sure if that will affect the consistency of the dish though?

  • Reply
    Megan Hansen
    January 20, 2018 at 7:12 pm

    On a scale of 1 to 10… how easy would this be to make in a cup cake pan (so they are little and individualized)? I’m throwing a bridal shower for my best friend and would like to limit the amount of time people spend getting food (cup cake sized casserole seems easier…).

    • Reply
      Kelli
      November 25, 2019 at 7:45 am

      Was the 30 minutes baking time true??

  • Reply
    Reed Minney
    December 30, 2017 at 8:15 am

    Can you use a melting cheese like cheddar or Colby in addition to some feta?

  • Reply
    Dori
    December 9, 2017 at 12:39 am

    Can you prepare the night before and bake in morning??

  • Reply
    Noelle
    November 10, 2017 at 11:34 am

    Hi! How many people does this recipe serve? Thank you.

  • Reply
    Jane
    October 10, 2017 at 9:35 am

    Hi! I just discovered this recipe this morning. My sister is getting married this weekend and I am hoping to make some sort of egg casserole so everyone can have some protein the morning of the wedding. Is is possible to make this casserole ahead of time and keep it in the refrigerator? Thanks!

    • Reply
      Davida @ The Healthy Maven
      October 10, 2017 at 2:07 pm

      Yes! You should be able to make it the night before and then bake in the morning. Enjoy!

      • Reply
        Jane
        October 10, 2017 at 3:47 pm

        Thank you for such a quick reply! I appreciate it!

  • Reply
    Beverley @ Born to Sweat
    January 18, 2017 at 2:39 pm

    at any one time, Adam and i have a least 2 full cartons of eggs in the fridge. And then 12 hard boiled eggs as well. Needless to say, we love our eggs. This looks awesome, i just need you to come back so we can enjoy em together

  • Reply
    Marina @ A Dancer's Live-It
    January 17, 2017 at 7:15 pm

    Oh man, I run out of eggs so quickly!! This egg bake looks SO delicious and another excuse for me to buy another carton. 😉 I’m all about easy and yummy breakfasts! My daily kitchen staples are nut butter, Greek yogurt, and hummus!

  • Reply
    ACKTIVE LIFE
    January 17, 2017 at 1:52 pm

    Nut Butter EVERY morning…Eggs…Avocado…Sweet Potatoes at least twice a week! 🙂

  • Reply
    dixya @food, pleasure, and health
    January 17, 2017 at 10:27 am

    im so with you on eating SO MUCH eggs..i almost always have 18 eggs on hand at any time.. #priorities. these remind me of frittata i make with whatever heck i have in the fridge

    • Reply
      Davida @ The Healthy Maven
      January 17, 2017 at 11:48 am

      yup, that’s basically why I make it haha. So easy and you can basically use whatever you have on hand!

  • Reply
    Amanda @ The Pretend Baker
    January 17, 2017 at 9:00 am

    YEP totally go through 1-2 cartons of eggs a week for just me. The first thing I did this morning was hard boil a few duck eggs :’). This looks like a great recipe to add to my many egg meals!

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