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Egg and Veggie Breakfast Bake

A hearty, make-ahead Egg and Veggie Breakfast Bake filled with potatoes and vegetables, perfect for family gatherings or brunch.

  • Total Time: 50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6–8 large eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 2 cups mixed vegetables (e.g., bell peppers, onions, spinach)
  • 2 cups potatoes, diced
  • Salt and pepper to taste
  • Optional herbs (e.g., parsley, oregano)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Dice the potatoes, toss with oil, and roast in the oven until tender.
  3. Sauté the mixed vegetables in a pan until softened.
  4. In a large bowl, whisk together eggs and milk.
  5. Add the roasted potatoes and sautéed vegetables to the egg mixture; fold until combined.
  6. Pour the mixture into a greased baking dish. Season with salt, pepper, and herbs.
  7. Bake for 30-35 minutes or until the eggs are set and the top is golden brown.

Notes

Customize with your favorite vegetables, cheeses, or meats for added nutrition and flavor.

  • Author: mehdilmh
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 300
  • Sugar: 4g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 250mg

Keywords: breakfast, casserole, easy recipe, make-ahead, family meals