Egg and Vegetable Bake Recipe for Easy Healthy Meals

Looking for a wholesome, comforting dish that’s perfect for breakfast, brunch, or even a light dinner? This Egg and Vegetable Bake recipe is just what you need!

Packed with fresh, vibrant veggies and fluffy eggs, this bake is an easy way to enjoy a nutritious meal that satisfies both your taste buds and your health goals. Whether you’re cooking for a family or meal prepping for the week, this dish holds up beautifully and can be customized with your favorite vegetables and herbs.

This recipe strikes the perfect balance between simplicity and flavor. It’s a one-pan wonder that requires minimal prep but delivers maximum satisfaction.

Plus, it’s a great way to sneak in extra vegetables into your diet without any fuss. If you love hearty, filling meals that are quick to make and full of wholesome ingredients, this egg and vegetable bake will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

This egg and vegetable bake is more than just a tasty meal—it’s a versatile, nutritious powerhouse. Here’s why you’ll fall in love with it:

• Easy to prepare: Minimal chopping and mixing, then bake and forget until it’s ready.
• Highly customizable: Use whatever vegetables you have on hand or prefer.
• Great for meal prep: Keeps well in the fridge and reheats beautifully.
• Protein-packed: Eggs provide a rich source of protein to keep you full longer.
• Perfect for any meal: Breakfast, lunch, or dinner—you decide!

Ingredients

• 8 large eggs
• 1 cup milk (dairy or plant-based)
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, roughly chopped
• 1 cup shredded cheese (optional; cheddar, mozzarella, or your favorite)
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh herbs (parsley, basil, or chives), for garnish

Equipment

• Oven-safe baking dish (approximately 9×13 inches)
• Mixing bowl
• Whisk or fork for beating eggs
• Knife and cutting board
• Large skillet for sautéing vegetables
• Measuring cups and spoons
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil to prevent sticking.
2. Sauté the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
3. Add the bell pepper and zucchini to the skillet. Cook for another 5 minutes until slightly softened.
4. Stir in the cherry tomatoes and spinach, cooking just until the spinach wilts, about 2 minutes. Remove from heat and let the mixture cool slightly.
5. In a large bowl, whisk together the eggs, milk, dried oregano, salt, and pepper until fully combined and slightly frothy.
6. Add the sautéed vegetables to the egg mixture, stirring gently to combine.
7. Pour the egg and vegetable mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top if using.
8. Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is golden brown. A knife inserted into the center should come out clean.
9. Remove from the oven and allow to cool for 5 minutes before slicing.
10. Garnish with fresh herbs and serve warm.

Tips & Variations

Try using seasonal vegetables like sweet potatoes, kale, or mushrooms for different flavor profiles and added nutrition.

• Make it vegan: Substitute eggs with a chickpea flour batter or silken tofu blend, and use plant-based cheese or nutritional yeast for topping.
• Add spices: For a spicy kick, add a pinch of chili powder or smoked paprika to the egg mixture. Check out this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a flavorful option.
• Boost protein: Toss in some cooked lentils or black beans for extra heartiness. For more ideas, visit Cheap Bulk Vegetarian Recipes for Easy Healthy Meals.
• Cheese alternatives: Try feta, goat cheese, or a dairy-free cheese for different textures and flavors.
• Make individual portions: Use muffin tins to bake mini egg and vegetable bakes for easy grab-and-go meals.
• Storage tips: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

Nutrition Facts

Serving Suggestions

This egg and vegetable bake pairs wonderfully with a fresh green salad dressed with a light vinaigrette or a side of crusty whole-grain bread. For a heartier meal, serve alongside roasted potatoes or a warm bowl of soup.

For a complete brunch spread, consider pairing it with some of our other favorites like Banana Pancake Recipe Men Eat Vegan Too Made Easy or a refreshing Vegan Salad Dressing Recipe for Fresh and Flavorful Meals.

Conclusion

The egg and vegetable bake is a delightful dish that’s as versatile as it is delicious. Whether you’re a busy professional, a parent looking for nutritious family meals, or simply someone who loves wholesome food, this recipe fits perfectly into your routine.

It encourages creativity with ingredients and provides a balanced meal loaded with protein, vitamins, and minerals.

With its simple preparation and customizable nature, this bake can quickly become your go-to recipe for a fuss-free, tasty meal. Plus, it’s a great way to use up leftover vegetables, reducing food waste while treating your palate.

Give this recipe a try and enjoy a warm, nourishing dish that feels like a hug on a plate!

For more exciting meal ideas, don’t forget to check out our collections like A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals. Happy cooking!

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