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piece of loaded vegetable breakfast casserole on a plate
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5 from 5 votes

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 mins
Cook Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast casserole with veggies, vegetable breakfast casserole, vegetable egg bake
Servings: 8 slices
Calories: 167kcal
Author: Amanda Finks

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.

Video

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