Transform just a few simple ingredients—including a pile of veggies—into this protein-packed Vegetable Egg Bake. It’s flavorful, great for a range of ages, and works great to make ahead.
I recently made my Egg Bake with broccoli for brunch with friends but changed up the veggies based on what I had on hand. And that mixture of peppers and onions turned out so good that I made it 2 more times…and turned it into its very own recipe.
By adding sautéed bell peppers and onions to an egg and cheese mixture, you can bake up a fast Vegetable Egg Bake that’s a perfect make-ahead breakfast.
This stores and reheats so well and has become a staple in my house for busy mornings. I love it over buttered sourdough toast, sometimes I add sausage to the mix, and my kids love to dip it in ketchup.
Why this Recipe Works
A simple combination of vegetables, eggs, and cheese bakes up into a sort of frittata-like egg bake that’s rich in protein, fiber, and calcium. It’s an easy way to make eggs for a crowd and is a perfect way to meal prep breakfast.
Plus, you can slice it into finger-size pieces to serve as a baby-led weaning breakfast. Or share it for Mother’s Day brunch idea or even an easy toddler dinner.
Table of Contents
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make this Vegetable Egg Bake recipe.
- Veggies: I like to use bell pepper and onion in this recipe because I love that flavor combination. You can use fresh or frozen vegetables. And you can vary the veggies and go with broccoli, cubed sweet potato, roasted carrots, or another option you enjoy.
- Eggs: I use large eggs in my recipes so plan to use that size here, so the volume is correct.
- All-purpose flour: A little flour helps the egg bake have more structure, making it easier to slice and serve.
- Cheddar cheese: I like to use shredded cheddar cheese in this recipe for classic cheesy flavor. Other options that work include feta, mozzarella, fontina, and Gruyère.
- Baking powder: A small amount of baking powder helps the egg bake rise a little to give it a springy texture similar to a frittata.
- Oregano: I like to add oregano to amplify the flavors in this dish. You could also use cumin, Italian seasoning, and/or garlic or onion powder if you prefer.
Step-by-Step Instructions
Here’s a preview of how to make this Vegetable Egg Bake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Chop the veggies into a small dice. You can also use frozen diced vegetables to skip this step.
Step 2. Warm a medium pan over medium heat. Add the butter and veggies. Sauté until veggies are soft.
Step 3. Stir the remaining ingredients together in a medium bowl.
Step 4. Pour the egg mixture into the prepared baking pan. Top with the pepper mixture. Bake.
TIP: This bakes until the edges are lightly golden brown and the top of the egg mixture is just firm to the touch.
Frequently Asked Questions
You can use any leftover vegetables you have or you can mince fresh broccoli, spinach, or grated carrot or sweet potato in raw.
Sure, you can either omit the cheese entirely or use a dairy-free shredded cheese.
Sure, you can use about ¼ cup in each standard size muffin cup and bake at 375 degrees for about 14-16 minutes.
How to Store
Once cooled, store the Vegetable Egg Bake in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
Best Tips for Success
- Use cauliflower or broccoli instead of peppers and onions if desired.
- Use dairy-free shredded cheese as needed.
- Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
- Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
- Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.
- Add cooked and diced or sliced breakfast sausage or cooked breakfast potatoes to make this even more loaded!
- Try my Bacon and Egg Muffins, Sausage Egg Muffins, and Breakfast Pizza Rolls for more savory breakfast options.
Related Recipes
Vegetable Egg Bake (to Share with the Kids)
Ingredients
- 1 tablespoon unsalted butter
- 1 cup finely chopped bell pepper
- ½ cup minced onion
- 6 eggs (large)
- ¼ cup all-purpose flour
- ½ cup shredded cheddar cheese
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon oregano
Instructions
- Preheat the oven to 350 degree F. Coat an 8×8-inch pan with nonstick cooking spray and line with parchment paper. (The parchment paper makes it easy to slice.)
- Warm a medium pan over medium heat. Add the butter and veggies. Saute, stirring occasionally, for 6-8 minutes or until the veggies are mostly soft.
- Meanwhile, stir the remaining ingredients together in a medium bowl.
- Pour the egg mixture into the prepared baking pan. Top with the pepper mixture. Bake for 22-24 minutes, or until the edges are lightly golden brown and the top is firm and set.
- Remove from the oven, cool, then remove from the pan to slice into sticks or squares using a serrated knife.
Notes
- Once cooled, store in an airtight container lined with a paper towel (to absorb excess moisture) in the fridge for up to 5 days. Or freeze in a freezer bag with as much air removed as possible for up to 3 months. Warm in 15-second increments in the microwave.
- Use cauliflower or broccoli instead of peppers and onions if desired.
- Use dairy-free shredded cheese as needed.
- Use a cup-for-cup gluten-free flour blend in place of the all-purpose as needed.
- Add 1 teaspoon cumin, chili powder, or Italian seasoning for more flavor.
- Serve with guacamole, ketchup, sour cream, salsa, or another favorite dip if desired.
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