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
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
RECIPE: VEGETABLE SUPREME EGG BAKE
This breakfast casserole is a delicious way to add more veggies to your day. Spinach, peppers, potatoes, and mushrooms all make an appearance!
Provided by Christine Gallary
Categories Egg dish Breakfast Casserole Breakfast casserole
Number Of Ingredients 11
Steps:
- Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.
- Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.
- Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
- Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.
Nutrition Facts : SaturatedFat 12.4 g, UnsaturatedFat 0.0 g, Carbohydrate 15.6 g, Sugar 6.0 g, ServingSize Serves 8, Protein 20.1 g, Fat 25.5 g, Calories 370 cal, Sodium 666.8 mg, Fiber 2.4 g, Cholesterol 0 mg
GARDEN VEGGIE EGG BAKE
Steps:
- Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 202 calories, Fat 10g fat (5g saturated fat), Cholesterol 197mg cholesterol, Sodium 478mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CHEESY VEGETARIAN EGG BAKE
This dish is super easy to make, and even easier to adapt to your own tastes. Serve with a side of salsa for a little extra flavor.
Provided by LucyFitz46
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.
- Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper, onion, and parsley until mushrooms are lightly browned, about 10 minutes.
- Place remaining 1 tablespoon butter in a microwave-safe bowl; heat in microwave until melted, about 10 seconds. Whisk melted butter, eggs, milk, salt, and pepper together in a bowl; stir in mushroom mixture, 1/2 of the Cheddar cheese, and black beans. Pour egg mixture into the prepared baking dish and top with remaining Cheddar cheese.
- Bake in the preheated oven until eggs are puffed and cheese is bubbling, about 45 minutes.
Nutrition Facts : Calories 231.8 calories, Carbohydrate 9.8 g, Cholesterol 216.8 mg, Fat 15.5 g, Fiber 3.3 g, Protein 14.2 g, SaturatedFat 8.1 g, Sodium 744.5 mg, Sugar 2.2 g
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
SUPER EASY EGG CASSEROLE
Another husband-approved recipe. Made a couple times recently because of how easy it is to make! This recipe is easy to double or triple, but you may have to cook a bit longer if doing so.
Provided by 5MOM
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
- Bake in the preheated oven until eggs are set, 20 to 25 minutes.
Nutrition Facts : Calories 340.4 calories, Carbohydrate 9.3 g, Cholesterol 324.7 mg, Fat 23.2 g, Fiber 0.7 g, Protein 23.2 g, SaturatedFat 10.4 g, Sodium 728.3 mg, Sugar 2.4 g
SUPREME GREEN VEGETABLE BAKE
My paternal grandmother passed this recipe down to me. She also offered comments on different ways to prepare this dish, "so as not to become bored with the same old dish over and over." She was a great inspiration for my love of baking and cooking.-Priscilla Gilbert, Indian Harbour Beach, Florida
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first five ingredients. Fold in broccoli and spinach. Transfer to a greased 13x9-in. baking dish. Sprinkle with French-fried onions. , Bake, uncovered, at 350° for 20-25 minutes or until a thermometer inserted in the center reads 160° and top is lightly browned.
Nutrition Facts : Calories 261 calories, Fat 19g fat (6g saturated fat), Cholesterol 99mg cholesterol, Sodium 591mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 11g protein.
VEGETABLE SUPREME
Steps:
- Bring cut up veggies to a boil in enough water to cover. Drain and put in lightly buttered 11x7" casserole.
- Beat eggs. Combine the mayonnaise, onion, mushroom soup, eggs and half the grated cheese. Pour evenly over veggies and sprinkle remainder of cheese over top. Level gently. Pour melted butter over top of entire casserole. Spread croutons over entire top of casserole.
- Bake 40 minutes in 350°F oven.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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