This Easy Veggie Breakfast Bake is perfect for breakfast and brunch, but it’s also great for meal prepping. It’s packed with veggies and flavor and simple to make, as well as super tasty.
We love breakfast bakes of all kinds around here! We make everything from egg muffins to frittatas for breakfast pretty much every single week. There’s just a slight difference between them all. But the main thing I love is how easy they are to make.
If you’re looking for a stunning breakfast or brunch, this breakfast bake is the answer. But if you’re really wanting something you can meal prep for a grab and go breakfast, well… this is also the answer. It’s loaded with veggies, so you’ll be starting your day with a good dose of veggies and protein!
So what is a breakfast bake?
A breakfast bake is an egg based mixture with flavorful add-ins, and it’s baked until it’s puffed up and sliceable.
The above mentioned frittata is only different in that it’s cooked for a few minutes on the stove top before placing it in the oven. Egg muffins are a breakfast bake or frittata recipe baked in a greased muffin tin.
All 3 are perfect for meal prepping, and you’ll see some extra recipe options at the end!
Now… let’s jump in and make this Easy Veggie Breakfast Bake!
First you’re going to want to prep all the veggies. I went with what I had available on hand. But you’ll see from my other recipes listed below the options are endless.
I’ve been getting a CSA of veggies from a local farmer, and I had red onion this week which I briefly sautéed before adding it in with the rest of the veggies. To skip this step, use thinly sliced green onions instead.
Next whisk the eggs together, and then stir in the veggies.
From there you pour the egg/veggie mixture into a well greased baking dish. I used a deep dish 9″ pie pan, but any glass baking dish of similar size works well too. If you go with a bigger dish, the egg bake will be thinner and bake faster. So if you can, go with the deep dish pie plate!
After the breakfast bake is done you have 3 options:
- Serve it piping hot right away.
- Let it cool to room temperature and serve it. This makes for a great packable breakfast if you’re heading to work, or a more scenic breakfast picnic.
- And finally let it cool for 20-30 minutes, then slice it up and refrigerate it as meal prep.
Serve this with:
- Instant Pot Crispy Potatoes
- Rosemary Breakfast Sausage Patties
- Lemon Glazed Blueberry Muffins
- Paleo Morning Glory Muffins
And finally some more make ahead breakfast bakes!
- Italian Sausage Egg Bake with Spinach
- Meal Prep Egg Muffins 3 Ways
- Make Ahead Sausage Egg Muffins
- Asparagus Fontina Frittata
- Roasted Red Pepper Frittata
I really hope you enjoy this breakfast bake. It’s become a new go-to for our breakfasts, and I hope it’s a hit for you too! If you do make this recipe, I hope you’ll leave me a comment/rating below.
I always love hearing from you here. And over on Instagram where you can tag me at #getinspiredeveryday with your photos.Print
Easy Veggie Breakfast Bake
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
This super easy breakfast bake is packed with veggies and full of flavor!
1 cup grated zucchini
1/2 cup thinly slivered red onion, or thinly sliced green onion
1 cup halved cherry tomatoes
10 leaves basil, thinly sliced, or 1/2 Teaspoon Italian seasoning
4 Tablespoons ghee, butter, or olive oil
1 Teaspoon sea salt, or to your taste
1/2 Teaspoon ground black pepper
Optional: 1/3 crumbled feta cheese, see notes
Preheat the oven to 350ºF and grease a deep dish 9″ pie plate well.
Prep all the veggies, and set them aside.
Whisk together the eggs, sea salt, and black pepper until completely combined.
In a small skillet heat the ghee/butter/oil over medium high heat and sauté the red onion for 2-3 minutes until starting to soften.
Remove them from the heat, then stir them into the egg mixture with the other veggies and basil.
Stir together, then pour the egg/veggie mixture into the pie plate.
Bake until the egg bake is puffed in the middle, and no longer runny in the center, about 40-45 minutes.
Remove the egg bake and place it on a cooling rack.
Serve immediately, or cool to room temperature and portion it out to refrigerate for future breakfasts.
The feta cheese is completely optional, I’ve made it both ways and it’s equally good.
- Prep Time: 20
- Cook Time: 40
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Breakfast Bake, Breakfast Make Ahead, Breakfast Bake Recipe, Recipe for Breakfast Bake
6 thoughts on “Easy Veggie Breakfast Bake”
I love your blog! It really is inspiring & its my go to place when I need a healthy meal but have no idea what to make! Also, this dish is baking in my oven right now. It looks delish and it’s the perfect thing to use up some zucchini in my fridge. 😉
Thanks so much, that really does make my day! So glad to hear you’ve been finding the recipes you need too!
One of my favorite things to eat for breakfast!! These photos are absolutely beautiful!!
Me too, and thanks so much!
This looks like such a terrific breakfast bake! I can’t wait to make it for quick weekday breakfasts!
Thanks so much, and I sure hope you enjoy it!