Savory Vegetable and Cheese Egg Bake

A Savory Vegetable and Cheese Egg Bake is a fantastic dish for breakfast, brunch, or even dinner. Packed with colorful veggies, creamy cheese, and fluffy eggs, it’s hearty and satisfying. Plus, it’s easy to prepare and can be made ahead of time!

Savory Vegetable and Cheese Egg Bake Recipe

Ingredients:

• 8 large eggs
• 1 cup milk (whole milk or half-and-half for creaminess)
• 1 tbsp olive oil (or butter)
• 1 medium onion, chopped
• 1 bell pepper, diced (red, green, or yellow)
• 1 cup zucchini, chopped
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped (or kale, if preferred)
• 1 1/2 cups shredded cheese (cheddar, mozzarella, or a mix of your favorites)
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano (optional)
• 1/4 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 1/2 cup cherry tomatoes, halved (optional, for added color)
• Fresh parsley or basil, chopped (for garnish)

Instructions:

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with cooking spray or butter.

Step 2: Prepare the Vegetables

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and zucchini. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent.
2. Add the sliced mushrooms and cook for another 3-4 minutes until they release their moisture and soften.
3. Stir in the chopped spinach (or kale) and cook for 1-2 minutes until it wilts. Season with garlic powder, oregano, salt, and pepper. Remove from heat and set aside.

Step 3: Prepare the Egg Mixture

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