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!