Why You’ll Love This Recipe

Vegetable-Packed: Loaded with a variety of fresh veggies, this bake provides a healthy dose of nutrients.
Easy Preparation: Simple steps and common ingredients make this recipe accessible for all cooking levels.
Versatile Meal: Ideal for breakfast, brunch, or even a light dinner.
Make-Ahead Friendly: Prepare in advance and reheat for a quick, wholesome meal.

Ingredients

1 tablespoon olive oil
1 cup zucchini, sliced and halved
3 green onions, chopped
½ sweet onion, thinly sliced
2 Roma tomatoes, chopped
½ cup fresh mushrooms, chopped
3 cups baby spinach, chopped
½ lemon, juiced
Worcestershire sauce, to taste
Hot sauce, to taste
Garlic powder, to taste
Salt and ground black pepper, to taste
6 large eggs
½ cup shredded cheese (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat Oven: Set your oven to 375°F (190°C).
Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add zucchini, green onions, and sweet onion; cook until softened, about 5 minutes.
- Stir in tomatoes, mushrooms, and spinach; cook until spinach is wilted.
- Season with lemon juice, Worcestershire sauce, hot sauce, garlic powder, salt, and pepper.
- Remove from heat and let cool slightly.
Prepare Egg Mixture:
- In a large bowl, whisk eggs until well beaten.
- Stir in the cooled vegetable mixture.
- If using, mix in shredded cheese.
Bake:
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake in the preheated oven until the eggs are set and the top is golden, about 25-30 minutes.
- Let cool for a few minutes before slicing and serving.

Servings and Timing

Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

Cheese Options: Substitute or add cheeses like feta, mozzarella, or cheddar for different flavors.
Protein Addition: Incorporate cooked turkey sausage or diced chicken for added protein.
Herb Infusion: Add fresh herbs such as basil, parsley, or dill to enhance the taste.
Spice It Up: Include chopped jalapeños or a dash of cayenne pepper for a spicy kick.

Storage/Reheating

Storage: Allow the bake to cool completely, then cover and refrigerate for up to 3 days.
Freezing: Portion into individual servings, place in airtight containers, and freeze for up to 2 months.
Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in the microwave for 1-2 minutes or in a preheated oven at 350°F (175°C) for 10-15 minutes, until warmed through.

FAQs

Can I use other vegetables in this bake?

Absolutely! Feel free to substitute or add vegetables like bell peppers, broccoli, or asparagus.

Is it necessary to sauté the vegetables before baking?

Sautéing enhances the flavors and ensures the vegetables are tender, but you can add them raw for a crunchier texture.

Can I make this dish dairy-free?

Yes, omit the cheese or use a dairy-free alternative. Ensure any added sauces are also dairy-free.

How do I prevent the bake from becoming watery?

Ensure vegetables are cooked until most moisture evaporates before mixing with eggs.

Can I prepare this the night before?

Yes, assemble the bake, cover, and refrigerate overnight. Bake it the next morning, adding a few extra minutes to the cooking time.

What can I serve alongside this dish?

Pair it with fresh fruit, toast, or a light salad for a complete meal.

Can I use egg substitutes?

Yes, liquid egg substitutes or egg whites can be used; adjust quantities according to package instructions.

How do I know when the bake is done?

The eggs should be set, and a knife inserted into the center should come out clean.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Verify that any added sauces are gluten-free as well.

Conclusion

The Eggy Veggie Bake is a delicious and healthy way to start your day. Packed with vegetables and eggs, it’s the perfect make-ahead breakfast or brunch dish. With the flexibility to adapt to your taste and dietary preferences, this easy-to-make casserole is sure to be a crowd-pleaser. Whether you enjoy it as a light meal or paired with a side salad, it’s a nutritious and satisfying choice that everyone will love. Enjoy!

Eggy Veggie Bake

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The Eggy Veggie Bake is a nutritious and flavorful breakfast casserole filled with fresh vegetables like zucchini, tomatoes, mushrooms, and spinach, all wrapped in fluffy eggs. This hearty dish is perfect for breakfast, brunch, or a light dinner, and can be prepared in advance for convenience.

Author: Amy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Breakfast, Brunch
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Set oven to 375°F (190°C).
Sauté Vegetables:
- Heat olive oil in a large skillet over medium heat.
- Add zucchini, green onions, and sweet onion. Cook for 5 minutes until softened.
- Stir in tomatoes, mushrooms, and spinach. Cook until spinach is wilted.
- Season with lemon juice, Worcestershire sauce, hot sauce, garlic powder, salt, and pepper.
- Remove from heat and let cool slightly.
Prepare Egg Mixture:
- In a large bowl, whisk eggs until well beaten.
- Stir in the cooled vegetable mixture.
- If using, mix in shredded cheese.
Bake:
- Pour the mixture into a greased 9×13-inch baking dish.
- Bake in the preheated oven for 25-30 minutes, until eggs are set and top is golden.
Rest and Serve:
- Let cool for a few minutes before slicing and serving.

Notes

Cheese Options: Substitute or add cheeses like feta, mozzarella, or cheddar for different flavors.
Protein Addition: Add cooked turkey sausage or diced chicken for extra protein.
Herb Infusion: Fresh herbs like basil, parsley, or dill can enhance the flavor.
Spicy Kick: Add chopped jalapeños or cayenne pepper for heat.