Veggie Breakfast Egg Bake

Black cast iron pot with a breakfast egg casserole in it, displayed on a wooden background with a gray napkin next to it.

This breakfast egg bake is a go-to in my family for a healthy and easy breakfast or brunch recipe! It's filled with vegetables, herbs, potatoes, and salty, sharp cheddar cheese. Guests love it, and it can be customized to whatever you have on hand!

Course Breakfast, Main Course

Cuisine American

Keyword breakfast egg bake, egg bake

Freezer Friendly No

Prep Time 15

Cook Time 40

Total Time 55

Servings Slices

Calories 206kcal

Author Bethany Kramer

Ingredients

8 eggs
2 Tablespoons filtered water
2 teaspoons olive oil
1/2 yellow onion or one small yellow onion diced
1/2 cup bell pepper, diced
1 cup broccoli florets
1 cup mushrooms, finely chopped
1 1/2 cups fresh spinach
3 Tablespoons fresh basil, chopped
1/2 teaspoon everything bagel seasoning or sub for 1/4 teaspoon each of onion and garlic powder
1/2 cup sharp cheddar cheese, shredded
salt to taste

Potatoes

3-4 small yellow potatoes, or about 1 1/2 cups of diced potatoes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika

Instructions

Preheat oven to 350F
Boil potatoes: in a small pot with water, boil the potatoes until they are soft when tested with a fork (about 8-10 minutes, but this will depend on their size. You can cut large potatoes to speed up this process). Drain the hot water and run cold water over the potatoes when they're finished. Then cut them into bite-sized chunks. Toss them in a bowl with olive oil, salt, pepper, garlic powder, onion powder, and paprika until evenly coated. Set aside.
Saute veggies: In a large pan with oil, saute onions and bell pepper until soft (about 2-3 minutes). Then add broccoli florets with a pinch of salt and cook for 3-4 minutes.
Add mushrooms and spinach: then add chopped mushrooms to vegetables and cook for another 3-4 minutes. Fold in spinach and let cook until wilted (1-2 more minutes). Add fresh basil in and remove the pan from the heat.
Whisk eggs: in a large bowl, whisk 8 eggs and 2 Tablespoons of water until light and fluffy.
Add ingredients to a dish: add whisked eggs into a lightly greased casserole dish (or in the same pan you sauteed the vegetables). Add vegetables, everything bagel seasoning, potatoes, and a generous pinch of salt. Gently stir it together. Sprinkle cheddar cheese over top.
Bake: then bake uncovered for 25 minutes or until the center is firm. Allow it to cool for 5-10 minutes, before slicing and serving!

Video

Notes

Leftovers can be refrigerated for 3-4 days and stored in an airtight container.

Nutrition