Vegetable Egg Bake (to Share with the Kids)

Vegetable egg bake on two plates with oranges.

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Vegetable Egg Bake (to Share with the Kids)

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.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings:

Calories: 112kcal

Author: Amy Palanjian

Equipment

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

US Customary - Metric

Instructions

Preheat the oven to 350 degree F. Coat an 8x8-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.

Nutrition