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.
Servings: 8 slices
Calories: 167kcal
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