Veggie Egg Bake
For me, breakfast is the hardest meal to stay on track for. Some days I wake up in the morning and just want to eat whatever is easiest. I knew I had to figure out a way to plan better for morning hunger, so I started making these “egg bakes” and have done it every single week since. Each Sunday, I pick out my favorite veggies, breakfast meats, and cheeses to mix in these healthy and easy meal preps.
Veggie Egg Bake Ingredients
Eggs: This recipe calls for 8 whole eggs. If you’d like to use just egg whites, you’ll want to use about 12 egg whites. If there is not enough egg mixture to cover your veggies and meats when you fill the casserole dish, you can add more as needed.
Nut Milk: I recommend using an unsweetened plain nut milk like almond milk to make the egg bake creamy. You can also use whole milk or skim milk if you have a nut allergy.
Veggies: My favorite veggies to use for the egg bake are broccoli, spinach, bell peppers and cherry tomatoes. You can use any veggie you like and as many as you like for this recipe. If you want the veggies to be very soft, you can steam them before adding them to the casserole dish.
Meat: I prefer meats like turkey bacon, sausages and ham for the egg bake. Be sure to cook the meat before adding to the casserole dish, and cut it into small pieces. If you prefer no meat, you can substitute with some extra veggies or a plant-based meat option.
Cheese: Cheese is completely optional for this recipe, but adds a great flavor profile and who doesn’t love something cheesy! Any plant-based cheeses like cashew mozzarella cheese can be used as well.
Spices: All you need are simple spices – salt, pepper and garlic powder. Feel free to play around with additional spices like chili powder and paprika or italian seasoning.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
VEGGIE EGG BAKE
4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
8 eggs
1/2 cup unsweetened nut milk
2 cups veggies of choice ( I love peppers, broccoli, or spinach), 1/2-inch dice
1 cup pre-cooked meat of choice (I love chicken sausage or bacon), 1/2 inch dice
3/4 cup shredded cheddar cheese
1 tsp Kosher salt
1 tsp garlic powder
1/2 tsp ground black pepper
Directions
- Preheat oven to 375F and line a 9x13inch baking dish with parchment paper.
- Crack the eggs into a large bowl and whisk together with the nut milk and spices until uniform, and set aside.
- Prepare the egg bake fillings: chop vegetables into 1/2-inch pieces, and dice the chicken sausage. Evenly distribute the chopped veggies and meat in the baking dish, using a spatula to spread out.
- Pour the egg mixture on top of the meat, veggies, and sprinkle the shredded cheese on top. Mix with a spatula to evenly combine. Top with additional cheese if desired and bake for 40 to 50 minutes, until a toothpick comes out clean.
- Once cooled completely, cut into 4-6 even pieces. Store in a sealed container for up to 5 days. When you’re ready to eat, microwave for two minutes.
Did you make this recipe?
Snap a photo & tag @jenneatsgoood on INSTAGRAM
If you try out this recipe, I want to know!
Leave a comment with a star rating below if you love it.
This looks really good, but I’m wondering if it can be frozen? Thank you!
Quick question, since I can’t combine meat with dairy, should I substitute the cheese with dairy free cheese? Or would it be better to substitute the meat with a meat substitute?