Start your day right with this Cheesy Garden Vegetable Egg Bake! Packed with protein-rich eggs, creamy ricotta, and a colorful medley of fresh vegetables, this baked dish is a satisfying and wholesome option for breakfast, brunch, or meal prep. The soft, cheesy texture combined with the natural sweetness of vegetables makes it both nutritious and delicious. Best of all, it’s simple to prepare and perfect for feeding a crowd or saving leftovers for busy mornings.
Ingredients
- 6 large eggs
- 6 egg whites (or ¾ cup liquid egg whites)
- ¾ cup whole milk
- ¾ cup ricotta cheese
- ⅓ cup mozzarella cheese, shredded
- 1 cup white or yellow onion, diced
- 1 cup mushrooms, diced (white or button mushrooms)
- 1 large carrot, diced (about 1 cup)
- 1 red bell pepper, diced
- 1 cup spinach, chopped
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Pepper, to taste
- Splash of oil (for sautéing the veggies)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of oil.
- Sauté the Vegetables: Heat a splash of oil in a large skillet over medium heat. Add the diced onion, mushrooms, carrot, and red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened. Stir in the chopped spinach and cook for another minute until wilted. Remove the skillet from heat and set aside.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, egg whites, milk, ricotta cheese, salt, garlic powder, onion powder, and pepper until smooth. Stir in the sautéed vegetables and mix until evenly combined.
- Assemble the Egg Bake: Pour the egg and vegetable mixture into the prepared baking dish. Spread it out evenly with a spatula. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. To check, insert a knife into the center – if it comes out clean, the bake is done.
- Serve and Enjoy: Let the egg bake cool for 5 minutes before slicing. Serve warm as is or with a side of fresh fruit or whole-grain toast.
Conclusion
The Cheesy Garden Vegetable Egg Bake is a versatile, protein-packed dish that’s perfect for any breakfast table. Bursting with vibrant vegetables and cheesy goodness, this egg bake is ideal for meal prepping or serving as the star of your brunch spread. It’s healthy, easy to customize, and will leave you feeling full and energized for the day ahead!
Cheesy Garden Vegetable Egg Bake
A protein-packed egg bake loaded with gardenvegetables, ricotta, and mozzarella cheese. Perfect for a healthy andsatisfying breakfast or brunch.
Ingredients
- 6 large eggs
- 6 egg whites or ¾ cup liquid egg whites
- ¾ cup whole milk
- ¾ cup ricotta cheese
- ⅓ cup mozzarella cheese shredded
- 1 cup white or yellow onion diced
- 1 cup mushrooms diced (white or button mushrooms)
- 1 large carrot diced (about 1 cup)
- 1 red bell pepper diced
- 1 cup spinach chopped
- ½ teaspoon salt
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- Pepper to taste
- Splash of oil for sautéing the veggies
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with non-stick spray or a small amount of oil.
- Sauté the Vegetables: Heat a splash of oil in a large skillet over medium heat. Add the diced onion, mushrooms, carrot, and red bell pepper. Sauté for 5-6 minutes, stirring occasionally, until the vegetables are softened. Stir in the chopped spinach and cook for another minute until wilted. Remove the skillet from heat and set aside.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, egg whites, milk, ricotta cheese, salt, garlic powder, onion powder, and pepper until smooth. Stir in the sautéed vegetables and mix until evenly combined.
- Assemble the Egg Bake: Pour the egg and vegetable mixture into the prepared baking dish. Spread it out evenly with a spatula. Sprinkle the shredded mozzarella cheese evenly on top.
- Bake: Transfer the baking dish to the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. To check, insert a knife into the center – if it comes out clean, the bake is done.
- Serve and Enjoy: Let the egg bake cool for 5 minutes before slicing. Serve warm as is or with a side of fresh fruit or whole-grain toast.