Easy Veggie Breakfast Bake

Easy Veggie Breakfast Bake | Get Inspired Everyday!

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.

This super Easy Veggie Breakfast Bake is perfect for brunch!

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!

This super Easy Veggie Breakfast Bake is perfect for meal prepping!

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!

Veggies prepped and ready to be turned into this easy 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.

All the veggies mixed into the egg mixture for this breakfast bake!

Next whisk the eggs together, and then stir in the veggies.

The veggie-egg mixture ready to go in the baking dish!
Not going to lie… I hand placed those onions and tomato halves so it would be a tad prettier!

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!

Easy Veggie Breakfast Bake | Get Inspired Everyday!

After the breakfast bake is done you have 3 options:

  1. Serve it piping hot right away.
  2. 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.
  3. And finally let it cool for 20-30 minutes, then slice it up and refrigerate it as meal prep.

Serve this with:

Easy Veggie Breakfast Bake | Get Inspired Everyday!

And finally some more make ahead breakfast bakes!

Easy Veggie Breakfast Bake | Get Inspired Everyday!

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.

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Easy Veggie Breakfast Bake | Get Inspired Everyday!

Easy Veggie Breakfast Bake


  • Author: Kari
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This super easy breakfast bake is packed with veggies and full of flavor!


Scale

Ingredients

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

10 eggs

1 Teaspoon sea salt, or to your taste

1/2 Teaspoon ground black pepper

Optional: 1/3 crumbled feta cheese, see notes


Instructions

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.


Notes

The feta cheese is completely optional, I’ve made it both ways and it’s equally good.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Breakfast Bake, Breakfast Make Ahead, Breakfast Bake Recipe, Recipe for Breakfast Bake

4 Comments on “Easy Veggie Breakfast Bake”

  1. Kari

    One of my favorite things to eat for breakfast!! These photos are absolutely beautiful!!

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