Vegetable and Mozzarella Egg Bake Recipe

This Vegetable and Mozzarella Egg Bake is a perfect, protein-packed dish that’s both nutritious and delicious. It’s great for breakfast, brunch, or even a light dinner. Easy to prepare and customizable, it’s sure to become a favorite in your household.

Ingredients

8 large eggs
1 cup milk (whole, 2%, or plant-based)
1 cup shredded mozzarella cheese
1 cup spinach, chopped
1 bell pepper, diced
1 small zucchini, diced
1/2 cup cherry tomatoes, halved
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp olive oil
Fresh parsley or basil for garnish (optional)

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch baking dish with a little olive oil or cooking spray.

Prepare the Vegetables:

In a large skillet, heat 2 tbsp of olive oil over medium heat.
Add the onions and garlic, sauté until translucent.
Add the bell pepper, zucchini, and spinach. Cook until the vegetables are tender.
Season with dried oregano, dried basil, salt, and pepper.
Remove from heat and let the mixture cool slightly.

Prepare the Egg Mixture:

In a large mixing bowl, whisk together the eggs and milk until well combined.
Stir in the shredded mozzarella cheese.

Combine and Bake:

Add the cooled vegetable mixture to the egg mixture, stirring to combine.
Pour the mixture into the prepared baking dish.
Evenly distribute the cherry tomato halves on top.
Bake in the preheated oven for 30-35 minutes, or until the egg bake is set and lightly golden on top.
To check if it’s done, insert a knife into the center; it should come out clean.

Garnish and Serve:

Remove the egg bake from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley or basil if desired.
Cut into squares and serve warm.

Tips and Variations

Add Protein: For extra protein, add cooked bacon, sausage, or ham to the egg mixture.
Cheese Options: Feel free to experiment with different types of cheese, like cheddar, feta, or goat cheese.
Vegetable Options: You can use any combination of vegetables you like. Broccoli, mushrooms, and kale are great alternatives.
Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Make Ahead: This dish can be prepared the night before and baked in the morning. Simply cover and refrigerate overnight, then bake as directed.

Questions and Answers

Q: Can I make this recipe dairy-free?
A: Yes, substitute the milk with a plant-based alternative and use dairy-free cheese.

Q: How long will leftovers keep?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Q: Can I freeze the egg bake?
A: Yes, you can freeze it. After baking, let it cool completely, then cut into portions and wrap individually. Freeze for up to 3 months. Reheat from frozen in the oven at 350°F (175°C) until heated through.

Enjoy your homemade Vegetable and Mozzarella Egg Bake, a versatile and healthy meal that’s perfect for any time of the day!