Vegetarian Savory Breakfast Egg Bake
Start your day with a wholesome and flavorful Vegetarian Savory Breakfast Egg Bake that's as delicious as it is nutritious. Packed with fresh vegetables like spinach, bell peppers, mushrooms, and cherry tomatoes, this protein-rich dish gets an irresistible cheesy touch from both shredded cheddar and crumbled feta. Seasoned with aromatic oregano and thyme, every bite is bursting with savory goodness. Easy to prepare in just 15 minutes before heading to the oven, this satisfying breakfast casserole bakes to golden perfection in under an hour, making it perfect for a weekend brunch or meal prep for busy weekdays. Serve it warm and watch your family savor every bite of this hearty and healthy breakfast option!
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Recipe Information
Ingredients
- 8 pieces large eggs
- 1 cup milk
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cups spinach, fresh
- 1 cup mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup cheddar cheese, shredded
- 0.5 cup feta cheese, crumbled
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Instructions
Preheat your oven to 350°F (175°C).
Grease a 9x13 inch baking dish with a bit of olive oil or non-stick spray.
In a large skillet, heat the olive oil over medium heat.
Add the chopped onion and bell pepper to the skillet, and sauté for about 5 minutes, until they start to soften.
Add the sliced mushrooms to the skillet and cook for another 3-4 minutes, until the mushrooms are tender.
Stir in the spinach until it wilts, about 2 minutes. Remove the skillet from heat.
In a large mixing bowl, whisk together the eggs and milk.
Add the cooked vegetables from the skillet to the egg mixture.
Gently mix in the cherry tomatoes, cheddar cheese, feta cheese, salt, black pepper, oregano, and thyme.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for 35-45 minutes, until the eggs are fully set and the top is lightly golden.
Remove from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy your savory vegetarian breakfast egg bake.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1674 mg | 558% | |
| Sodium | 4938 mg | 215% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 45.0 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 1956 mg | 150% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4971 mg | 106% | |
*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.
