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You are here: Home / Breakfast / Loaded Vegetable Egg Bake

Loaded Vegetable Egg Bake

January 2, 2020

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Loaded Vegetable Egg Bake – This healthy breakfast casserole is loaded with veggies. It’s easy and can be made ahead of time.

piece of loaded vegetable breakfast casserole on a plate

Vegetarian Egg Bake Breakfast

This easy breakfast casserole skips the breakfast meats and instead calls for lots of flavorful sautéed veggies and cheese.

How To Make This Healthy Egg Bake

*Note:  The full printable recipe card is at the bottom of this post.

  • Add olive oil to a skillet over medium-high heat.
  • Add mushrooms, bell peppers, and onions.
  • Cook.

mushrooms, bell peppers, and onions being sautéed in a skillet

  • Add spinach, tomatoes, garlic, dried rosemary, and dried thyme.
  • Cook.

vegetables being sautéed in a skillet

  • In a large bowl, add eggs, milk, salt, and pepper.
  • Whisk until well combined.

mixing bowl full of eggs mixed with milk

  • Spread the sautéed veggies in a baking dish.
  • Sprinkle with shredded cheddar cheese.

baking dish with sautéed veggies and shredded cheese

  • Pour the eggs over the vegetables and cheese.

baking dish full of uncooked vegetable breakfast casserole

  • Bake uncovered for 30 minutes.
  • Cool slightly before slicing.

baking dish of loaded vegetable breakfast casserole

Can This Be A Make Ahead Breakfast

Yes!  Just assemble the casserole according to the recipe directions.  Cover the dish with plastic wrap and refrigerate overnight.  In the morning, remove the plastic wrap and let the casserole come to room temperature as the oven is preheating. Then, bake for 35-40 minutes, until the center set and reaches 165 degrees F.

Try These Other Easy Breakfast Casserole Recipes

  • Sausage Hash Brown Breakfast Casserole
  • Mixed Berry French Toast Casserole
  • Crock Pot Apple Cinnamon Roll Casserole

Watch The Recipe Video For Loaded Vegetable Egg Bake In This Post

piece of loaded vegetable breakfast casserole on a plate

Loaded Vegetable Egg Bake Recipe

Loaded Vegetable Egg Bake - This healthy breakfast casserole is loaded with veggies. It's easy and can be made ahead of time.
Prep Time15 minutes mins
Cook Time30 minutes mins
Servings: 8 slices
Calories: 167kcal
Author: Amanda Finks
Print Recipe Pin Recipe Rate this Recipe
5 from 18 votes

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 cups sliced white mushrooms
  • 1 cup chopped green bell pepper
  • 1/2 cup diced yellow onion
  • 2 cups baby spinach leaves
  • 1 cup halved cherry tomatoes
  • 2 garlic cloves minced
  • 1/4 teaspoon dried rosemary leaves
  • 1/4 teaspoon dried thyme leaves
  • 3/4 cup shredded cheddar cheese
  • 8 large eggs
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Preheat oven to 400 degrees F. Spray a 7x11 (or 9x9) inch baking dish with cooking spray.
  • Add the oil to a large non-stick skillet and place over medium-high heat for two minutes. Add the mushrooms, bell pepper, and onion. Cook 5 minutes, stirring occasionally.
  • Reduce the heat to medium-low. Add the spinach, tomatoes, garlic, rosemary, and thyme. Cook 3 minutes, stirring often.
  • Pour the vegetables into the baking dish. Spread them into an even layer. Let the vegetables cool for 5 minutes.
  • Top the vegetables with shredded cheese.
  • In a large bowl, add the eggs, milk, salt, and pepper. Whisk until well combined. Slowly pour the eggs evenly over the vegetables.
  • Bake for 30 minutes.
  • Cool for 5 minutes before slicing.

Nutrition

Serving: 1/8th of the recipe | Calories: 167kcal | Carbohydrates: 5g | Protein: 12g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 224mg | Sodium: 308mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1300IU | Vitamin C: 23mg | Calcium: 140mg | Iron: 2mg
Course Breakfast, Brunch
Cuisine American
Keyword breakfast casserole with veggies, vegetable breakfast casserole, vegetable egg bake
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piece of loaded vegetable egg bake on a plate
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Previous Post: « Buttermilk Blueberry Custard Pie
Next Post: Sausage Crescent Roll Breakfast Casserole »

Reader Interactions

Comments

  1. Sophie Heath says

    January 9, 2020 at 1:20 pm

    5 stars
    This recipe is so perfect for breakfast! super easy to make and delicious!

    Reply
  2. Kalee says

    January 9, 2020 at 1:23 pm

    5 stars
    YUM! I love how simple this is to throw together, and I can eat on it all week! Plus, it helps me get my veggies in which is always a struggle for me!

    Reply
  3. Rasbhari says

    September 2, 2020 at 7:32 am

    5 stars
    This recipe looks so much filling and delicious.

    Reply
  4. Lea says

    March 29, 2022 at 9:29 am

    5 stars
    This was excellent! Great way to get more veggies into my husband lol. Thanks!

    Reply
  5. Allison says

    March 27, 2023 at 10:16 am

    5 stars
    This was good. Very versatile, you can use almost any veggie you have on hand. I Added broccoli because I had some extra to use up. My toddler commented on the recipe being “soooooo good” after each bite. I’ll probably add less salt next time I make it. Thanks for the yummy recipe!

    Reply
5 from 18 votes (13 ratings without comment)

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Hi! I’m Amanda Finks –

I'm a Registered Dietitian Nutritionist trained in recipe development and food science. I have over 7 years experience publishing some of the most popular recipes on the internet. Read More…

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