EASY VEGETABLE EGG BAKE
This Easy Vegetable Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful! Filled with fresh vegetables and topped with a sprinkling of cheese, this egg bake is an easy, healthy option to add to your menu!
Provided by A Kitchen Addiction
Categories Breakfast
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. Lightly spray a 9 x 13 inch baking dish with non-stick cooking spray. Whisk together eggs, garlic powder, salt, and pepper in a large bowl. Mix in spinach, bell pepper, cherry tomatoes, onion, and ¾ C mozzarella. Pour mixture into prepared baking dish. Bake for 20 minutes. Carefully remove from oven and sprinkle with remaining mozzarella and cheddar cheeses. Bake for an additional 20 minutes. Serve warm with cilantro, if desired. Store leftovers in the refrigerator.
Nutrition Facts : Calories 117 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 192 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 11 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 224 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
VEGETARIAN BREAKFAST CASSEROLE
Steps:
- Sauté the onions, bell peppers and mushrooms in a large skillet on medium-high heat for about 6 minutes, until they start to soften and most of the water has cooked away. Stir in the kale and remove from heat.
- Whisk the eggs, milk, salt and ground black pepper together in a large bowl. Set aside.
- Lightly oil a 9x13 baking dish. Layer the croutons evenly on the bottom. Layer the vegetable mix on top of the croutons. Evenly layer the grated cheese on top of the vegetable mix. Gently pour the egg mixture on top. Cover and let it sit in the refrigerator overnight, at least 8 hours.
- In the morning, preheat the oven to 325°/160°C. Place the casserole in the middle of the oven. Bake for 30 minutes. Turn the heat up to 350°C/176°C. Bake for an additional 20-30 minutes, until the egg is set. To check, insert a knife in the middle of the casserole and it should come out clean. If the casserole is browning too quickly, cover with a foil for the last bit of baking time.
- Let the casserole sit for 5 minutes before cutting and serving.
Nutrition Facts : Calories 176 kcal, Carbohydrate 9 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 177 mg, Sodium 300 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MAKE AHEAD EASY VEGETABLE EGG BAKE BREAKFAST CASSEROLE
An easy make-ahead breakfast casserole perfect for entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it. Filled with favorite seasonal vegetables, high protein eggs, and a punch of savory bacon.
Provided by Stephanie Wilson
Categories Breakfast
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together eggs and milk; stir in garlic, basil, salt, pepper (1/2 tsp each). crushed red pepper flakes, shredded cheese and 1/4 cup Parmesan.
- Spray the bottom of a 13 x 9 inch baking pan with cooking spray. Add the spinach, zucchini, cherry tomatoes, bell pepper, and bacon to the baking pan; spread evenly. Pour egg mixture on top, gently stirring mixture to distribute. Cover and refrigerate about 8 hours or overnight.
- Preheat oven to 350 degrees.
- Uncover the refrigerated casserole and sprinkle remaining 1/4 cup Parmesan cheese over the top. Bake 35 to 40 minutes or until just set and a knife inserted near center comes out clean. Let stand 10 minutes before serving. Sprinkle with fresh parsley.
- This breakfast casserole can be assembled and baked the same day. Adjust the bake time to 30 to 35 minutes and check for doneness.
Nutrition Facts : Calories 396 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 342 milligrams cholesterol, Fat 29 grams fat, Fiber 1 grams fiber, Protein 28 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 743 milligrams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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