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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.

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)

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.

Find it online: https://chocolatecoveredamy.com/eggy-veggie-bake/