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Garden Vegetable & Egg Breakfast Bake

Recipe by Kristina Hanson

This wholesome, fluffy breakfast bake brings the garden to your table with a colorful medley of fresh peppers, zucchini, and spinach. By swapping heavy cream for half-and-half and recalibrating the cheese, this version offers a lighter texture that is satisfying throughout the morning. It is a simple, savory way to enjoy a high-protein breakfast that tastes like a classic American diner omelet.

  • Total Time55 minutes
  • Yield9 squares (1 square per serving) 1x

Ingredients

Scale

Fresh Produce

  • 1/2 cup Green bell pepper (chopped)
  • 1/2 cup Red bell pepper (chopped)
  • 3 cups Fresh spinach (roughly chopped)
  • 1/4 cup Yellow onion (chopped)
  • 1 medium Zucchini (chopped)

Dairy & Eggs

  • 1 cup Shredded Colby-Jack or sharp cheddar cheese (divided)
  • 8 large Eggs
  • 1/2 cup Half-and-half (or whole milk for a lighter option)

Pantry & Seasonings

  • 1/4 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 tbsp Olive oil (extra virgin)
  • 1/2 tsp Salt

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350℉ (175℃). Lightly grease an 8×8-inch baking dish with non-stick spray or a little oil.
  2. Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion, red and green bell peppers, and zucchini. Sauté for 5–7 minutes until the vegetables are tender-crisp. Remove the skillet from the heat and let the vegetables cool slightly for about 5 minutes (this prevents them from scrambling the raw eggs).
  3. Whisk the base: While the vegetables cool, crack the eggs into a large mixing bowl. Pour in the half-and-half, garlic powder, salt, and black pepper. Whisk thoroughly until the mixture is uniform and airy.
  4. Combine ingredients: Stir 2/3 cup of the shredded cheese and the chopped fresh spinach into the egg mixture. Add the slightly cooled sautéed vegetables and mix gently until well combined.
  5. Bake: Pour the mixture into the prepared baking dish. Place in the preheated oven and bake for 30 minutes. The edges should be golden, and the center should be mostly set.
  6. Melt the topping: Carefully remove the dish from the oven and sprinkle the remaining 1/3 cup of cheese over the top. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
  7. Cool and serve: Remove from the oven and set on a wire rack. Let the casserole rest for at least 5 minutes to firm up before slicing into 9 even squares.

Notes

  • Allergy Alert: This recipe contains eggs and milk (dairy). Use a dairy-free cheese alternative and unsweetened almond milk if needed, though this may alter the texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave.

Nutritional info (per 1 square serving): Calories: 155 | Total Fat: 11.5g (Saturated: 5.5g) | Cholesterol: 185mg | Sodium: 270mg | Total Carbs: 3.5g (Fiber: 1g, Sugars: 1.5g) | Net Carbs: 2.5g | Protein: 9.5g | Vitamin A: 15% DV | Vitamin C: 25% DV

These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://dailyzests.com/garden-vegetable-egg-breakfast-bake/