Egg Veggie Bake

Name: Egg Veggie Bake
Prep time: 10 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: american
Ingredients: 6 pcs egg (large); 0.25 cup milk (whole milk); 1 pcs bell pepper (medium, diced small); 1 pcs onion (medium, finely chopped); 60 g spinach (fresh, roughly chopped); 2 tsp olive oil; 0.5 cup cheddar cheese (shredded); 0.25 tsp salt; 1 pinch black pepper; 1 pinch garlic powder

RATING

4.5/5(72)

TASTE SCORE

8/10

A colorful, satisfying baked egg casserole loaded with tender bell peppers, onions, spinach, and a touch of cheese. Light and fluffy on the inside with golden edges, this easy one-dish breakfast or brunch comes together in just over 30 minutes. Perfect for meal prep or feeding a crowd.

PREP

10m

COOK

25m

SERVES

1 SLICE

234 cal

SERVINGS

METHOD · 7 STEPS

prep · ~2 min
Preheat the oven and prep the dish.
Set the oven to 375°F. Lightly grease the baking dish with a small dab of oil or a quick spray.
saute · ~7 min
Sauté the vegetables.
1.Heat olive oil in a frying pan over medium heat.
2.Add chopped onion and cook until translucent, about 3 minutes.
3.Add diced bell pepper and cook until slightly softened, about 2 minutes.
4.Add chopped spinach and cook until just wilted, about 1 minute. Remove from heat and let cool slightly.
TIPDon't overcook the spinach — it should just wilt. Excess moisture can make the bake watery.
mix · ~1 min
Whisk the egg mixture.
1.Crack eggs into a large mixing bowl.
2.Add milk, salt, black pepper, and garlic powder.
3.Whisk until well combined and slightly frothy.
TIPWhisking until frothy incorporates air for a fluffier bake.
assemble · ~1 min
Assemble the bake.
1.Spread the sautéed vegetables evenly across the bottom of the greased baking dish.
2.Pour the whisked egg mixture over the vegetables.
3.Sprinkle the shredded cheddar cheese evenly over the top.
bake · ~25 min
Bake until golden and set.
Place the baking dish in the preheated oven. Bake for 22 to 25 minutes, or until the edges are golden, the center is set, and a knife inserted in the middle comes out clean.
TIPThe center should jiggle only slightly when shaken. Over-baking can make eggs rubbery.
rest · ~5 min
Rest before slicing.
Remove from oven and let the bake rest in the dish for 5 minutes. This helps it set completely and makes slicing cleaner.
serve
Slice and serve warm.
Cut into 4 equal slices and serve directly from the baking dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
To prevent a watery bake, squeeze any excess moisture from the sautéed spinach before adding it to the dish.
2
For extra fluffiness, let the whisked egg mixture rest for 2-3 minutes before pouring it over the vegetables.
3
Use a glass or ceramic baking dish for even heat distribution and a nicely set center.
4
Test doneness by inserting a knife near the center; if it comes out clean, the bake is ready.
5
Let the bake rest for 5 minutes after coming out of the oven so the eggs firm up for clean slices.
6
You can prep the sautéed vegetables a day ahead and store them in the fridge to speed up morning assembly.
7
For a golden top, switch the oven to broil for the last minute of baking, watching closely to avoid burning.