Egg Bake With Vegetables Recipes for Easy Healthy Meals

Looking for a wholesome, easy-to-make dish that packs a nutritious punch? This egg bake with vegetables recipes collection is your new go-to for breakfast, brunch, or even a light dinner.

Combining the richness of eggs with the vibrant flavors and health benefits of fresh vegetables, these recipes are both comforting and versatile. Whether you’re a seasoned cook or a kitchen newbie, you’ll find these bakes straightforward to prepare and endlessly customizable.

Egg bakes are perfect for meal prepping as they store well and taste even better the next day. Plus, they’re an excellent way to sneak in a variety of veggies, making it easier to hit your daily nutrient goals.

From classic combinations like spinach and mushrooms to more adventurous mixes including bell peppers and zucchini, you’ll discover options that please every palate. Ready to get started?

Let’s dive into these delicious and colorful egg bake with vegetables recipes that will brighten your table and energize your day!

Why You’ll Love This Recipe

Egg bakes with vegetables are an incredibly versatile and satisfying meal option. They offer a perfect balance of protein from eggs and fiber, vitamins, and minerals from different vegetables.

These recipes are ideal for busy mornings, lazy weekends, or any time you want a nourishing, one-dish meal with minimal fuss.

Key reasons to love these egg bakes:

• Customizable: Use whatever vegetables you have on hand or prefer—no ingredient is set in stone!
• Nutritious: Packed with protein and vitamins, these bakes fuel your body efficiently.
• Make-ahead friendly: Prepare in advance for easy weekday breakfasts or quick dinners.
• Family-friendly: These recipes appeal to kids and adults alike, making mealtime stress-free.
• Delicious warm or cold: Enjoy fresh out of the oven or as a tasty leftover snack.

Ingredients

• 8 large eggs
• 1 cup milk (dairy or plant-based)
• 1 cup shredded cheese (optional, cheddar or mozzarella works well)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced (red, yellow, or green)
• 1 cup fresh spinach, roughly chopped
• 1 cup mushrooms, sliced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• Salt and pepper, to taste
• 1 tsp dried oregano or Italian seasoning
• 2 tbsp olive oil or butter
• Fresh herbs (optional, such as parsley or basil for garnish)

Equipment

• 9×13-inch baking dish or similar casserole dish
• Mixing bowl
• Whisk or fork for beating eggs
• Knife and cutting board
• Skillet or frying pan for sautéing vegetables
• Measuring cups and spoons
• Oven mitts
• Spatula or wooden spoon

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or butter.
2. Sauté the vegetables: In a skillet over medium heat, warm 2 tablespoons of olive oil. Add diced onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
3. Add bell pepper, mushrooms, and zucchini to the skillet. Cook until softened, about 5-7 minutes. Stir in the spinach last, cooking until just wilted. Remove from heat and set aside.
4. Whisk the eggs and milk together in a large bowl. Add salt, pepper, and dried oregano or Italian seasoning.
5. Combine sautéed vegetables with the egg mixture. Stir well to evenly distribute the veggies.
6. Pour the mixture into the prepared baking dish. Sprinkle the shredded cheese evenly over the top if using.
7. Bake uncovered in the preheated oven for 30-35 minutes, or until the egg bake is puffed and set in the center. A knife inserted should come out clean.
8. Remove from oven and let cool for 5 minutes before slicing. Garnish with fresh herbs if desired.
9. Serve warm and enjoy!

Tips & Variations

Feel free to swap vegetables based on your preference or seasonality. Broccoli, kale, asparagus, or even sweet potatoes work wonderfully in these bakes.

• Make it dairy-free: Use plant-based milk and omit cheese or replace it with a vegan cheese alternative.
• Boost protein: Add cooked beans or tofu cubes for a vegetarian protein boost.
• Spice it up: Include a pinch of crushed red pepper flakes or a dash of your favorite spice blend like chilli powder for some warmth.
• Meal prep friendly: This dish stores well in the fridge for up to 4 days. Reheat slices in the microwave or oven.
• Crust option: For a heartier bake, add a thin layer of cooked quinoa or brown rice at the bottom before pouring in the egg mixture.

Nutrition Facts

Serving Suggestions

This egg bake is delicious on its own but can be paired with a variety of sides to round out your meal. Consider serving with a fresh green salad or crusty whole-grain bread for a more filling breakfast or brunch.

For a lighter option, pair it with seasonal fruit or a simple cucumber and tomato salad. To add some international flair, try it alongside homemade arepas or a bowl of your favorite soup, such as a comforting 15 bean soup.

If you love vegetarian dishes, you might also enjoy trying other recipes from our collection like A to Z Vegetarian Recipes for Every Meal and Occasion for even more inspiration.

Conclusion

Egg bakes with vegetables are a fantastic way to combine wholesome ingredients into a delicious, crowd-pleasing dish. Whether you’re feeding a family or prepping meals for the week ahead, these recipes are simple, flexible, and packed with nutrition.

The blend of fresh vegetables and protein-rich eggs creates a balanced meal that’s satisfying and energizing. Plus, the ability to customize the vegetables and seasonings means you can keep this recipe fresh and exciting no matter how often you make it.

By incorporating these egg bakes into your cooking routine, you’re not only creating tasty meals but also embracing a healthy lifestyle with minimal effort. Don’t forget to explore other creative vegetarian options like our Ancient Grains Vegetarian Recipes for Healthy Delicious Meals to keep your menu vibrant and nourishing.

Happy cooking!

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