Savory Breakfast Egg Bake
Start your morning right with this irresistible Savory Breakfast Egg Bake, a wholesome and flavorful dish that's perfect for feeding a crowd or meal prepping for your week. Packed with vibrant vegetables like sautéed red bell peppers, spinach, mushrooms, and cherry tomatoes, this egg bake is as nutritious as it is delicious. Cheddar cheese adds a rich, melty layer, while fresh parsley brings a bright, herby finish. Baked to golden perfection, this low-effort, high-reward recipe comes together in under an hour, making it ideal for busy mornings, brunch gatherings, or even a light dinner. Bursting with protein and veggies, it’s a satisfying, family-friendly option that can be easily customized to suit your taste. Whether you’re hosting a special occasion or just craving a hearty morning meal, this oven-baked egg casserole is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 8 large eggs
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 red bell pepper
- 1 yellow onion
- 2 cups spinach
- 1 cup button mushrooms
- 1 cup cheddar cheese
- 0.25 cup parsley
- 1 cup cherry tomatoes
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a large bowl, crack the eggs and whisk them until smooth and fully blended.
Add the whole milk, salt, and black pepper into the whisked eggs and mix until well combined. Set aside.
Heat olive oil in a skillet over medium heat. Dice the red bell pepper and yellow onion, slice the mushrooms, and add them to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
Add the spinach to the skillet and cook for another 2 minutes until wilted. Remove from heat.
Halve the cherry tomatoes and chop the parsley.
Spread the sautéed vegetable mixture evenly across the bottom of the greased baking dish.
Sprinkle half of the cheddar cheese over the vegetables, then pour the egg mixture evenly on top.
Evenly distribute the halved cherry tomatoes on top of the egg mixture, then sprinkle the remaining cheese and chopped parsley.
Place the dish in the preheated oven and bake for 30-35 minutes, or until the egg is fully set and the top is golden brown.
Remove from the oven and allow to cool slightly before slicing and serving.
Nutrition Facts
Calories |
1451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 1611 mg | 537% | |
| Sodium | 4042 mg | 176% | |
| Total Carbohydrate | 61.8 g | 22% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 26.3 g | ||
| Protein | 87.5 g | 175% | |
| Vitamin D | 10.7 mcg | 53% | |
| Calcium | 1105 mg | 85% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2625 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
