Vegetable and Mozzarella Egg Bake Recipe

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.

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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

  1. 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.
  1. 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.
  1. Prepare the Egg Mixture:
  • In a large mixing bowl, whisk together the eggs and milk until well combined.
  • Stir in the shredded mozzarella cheese.
  1. 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.
  1. 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.
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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!