Packed with peppers, spinach, onion, mushroom, carrots, and two types of cheese, this super easy cheesy garden vegetable egg bake definitely deserves a spot in your healthy breakfast recipe rotation.
Cheesy garden vegetable egg bake
There’s nothing like knowing you have meals prepped for the week ahead, and that’s exactly what I use this egg bake recipe for. I make it on Sundays and eat it for breakfast every morning throughout the week.
And the best part is, I’ve had more than 100 servings of it…and I’m still not sick of it! Every morning when I make my way to the fridge to reheat it, I’m excited to eat it. I usually top mine with a bit of hot sauce, but it’s perfect on its own too.
It could easily serve eight people if you’re pairing it with side dishes, but I cut mine into six pieces and eat one each day. It reheats like a dream, and you can throw it together really easily.
Here’s what you’ll need:
- Liquid egg whites (so much easier than separating eggs yourself)
- Ricotta cheese
- Shredded mozzarella
- Diced onions, carrots, red bell pepper, and mushrooms
- Chopped spinach (I use frozen but I defrost and dry mine first)
- Whole milk
- Garlic powder and onion powder
As you can see, they’re super simple, straightforward ingredients, but feel free to play around with the veggies you use.
You could add tomato or broccoli or whatever else you have on hand. You could also sub cheddar for the mozzarella if that’s what you have in your cheese drawer!
How to make a garden vegetable egg bake
I start off by sauteeing all of my veggies for about ten minutes in a tiny bit of oil while the oven preheats to 350F. I’ve made this recipe without sautéing the vegetables first, and it was still good! But I prefer them softer and I find this brings out their flavor more.
In a large mixing bowl, I beat the eggs and add the egg whites. Then I mix in the ricotta cheese, milk, salt, garlic powder, and onion powder.
Once the garden vegetable mix has cooked for about ten minutes, I let it cool for a few minutes then mix it in with the eggs.
Next, I grease a 9×13 baking dish. I pour the garden vegetable egg bake mix into the dish, then I top it with shredded mozzarella.
I pop it into the oven for 45 minutes and voila! I’ve got breakfast covered for the week.
What to serve with this egg bake
Hosting a breakfast? If you’re planning to serve this garden vegetable egg bake, here are some tasty side dish options:
- Hashbrowns and fruit
- This caramelized pear puff pancake recipe for something sweet
- Veggie bacon (my favorite is LightLife Smart Bacon) or veggie sausage (I love the Gardein Spicy Breakfast Saus’age Patties)
- Toast with smooth and creamy honey butter
Cheesy Garden Vegetable Egg Bake
- 6 large eggs
- 6 egg whites or ¾ cup of liquid egg whites
- ¾ cup whole milk
- ¾ cup ricotta
- ⅓ cup mozzarella shredded
- 1 cup white or yellow onion diced
- 1 cup white or button mushrooms diced
- 1 large carrot diced, about one cup
- 1 red bell pepper diced
- 1 cup spinach* chopped
- ½ tsp salt
- 1 tsp garlic powder
- ½ tsp onion powder
- splash of oil for sauteeing veggies
- Preheat your oven to 350F.
- Heat a saucepan on medium heat. Add a splash of olive oil. Saute your diced onions, carrot, mushrooms, bell pepper, and spinach for about 10 minutes, or until vegetables are slightly tender.
- In a large mixing bowl, beat your eggs. Add egg whites, milk, ricotta, garlic powder, onion powder, salt and pepper. Mix well.
- Once your vegetables are done, let them cool for a few minutes and then add them to the bowl with the egg mixture.
- Grease a 9x13 baking dish. Pour in the egg and vegetable mix. Top with the shredded mozzarella cheese.Bake for 45 minutes or until the center is set and doesn't jiggle when you shake it. Cut into slices and serve!
That’s it, that’s all folks!
And if you have leftover ricotta, give this super cheesy tortellini bake recipe a try!