For me, breakfast is the hardest meal to stay on track for. Some days I wake up in the morning and just want to eat whatever is easiest. I knew I had to figure out a way to plan better for morning hunger, so I started making these “egg bakes” and have done it every single week since. Each Sunday, I pick out my favorite veggies, breakfast meats, and cheeses to mix in these healthy and easy meal preps.
Veggie Egg Bake Ingredients
Eggs: This recipe calls for 8 whole eggs. If you’d like to use just egg whites, you’ll want to use about 12 egg whites. If there is not enough egg mixture to cover your veggies and meats when you fill the casserole dish, you can add more as needed.
Nut Milk: I recommend using an unsweetened plain nut milk like almond milk to make the egg bake creamy. You can also use whole milk or skim milk if you have a nut allergy.
Veggies: My favorite veggies to use for the egg bake are broccoli, spinach, bell peppers and cherry tomatoes. You can use any veggie you like and as many as you like for this recipe. If you want the veggies to be very soft, you can steam them before adding them to the casserole dish.
Meat: I prefer meats like turkey bacon, sausages and ham for the egg bake. Be sure to cook the meat before adding to the casserole dish, and cut it into small pieces. If you prefer no meat, you can substitute with some extra veggies or a plant-based meat option.
Cheese: Cheese is completely optional for this recipe, but adds a great flavor profile and who doesn’t love something cheesy! Any plant-based cheeses like cashew mozzarella cheese can be used as well.
Spices: All you need are simple spices – salt, pepper and garlic powder. Feel free to play around with additional spices like chili powder and paprika or italian seasoning.
How to Make Veggie Egg Bake
Step One: Preheat oven to 375 degrees and line a large casserole dish with parchment paper.
Step Two: Prepare the egg bake fillings (chop vegetables, fully cook any raw meats, etc.) and evenly distribute them in the casserole dish.
Step Three: Crack the eggs into a large bowl and whisk together with the nut milk and spices until uniform. Pour the egg mixture on top of the meat, veggies and cheese and mix everything carefully to distribute.
Step Four: Top with additional cheese if desired and bake for 40 to 50 minutes, depending on volume. Check for doneness with a toothpick.
Step Five: Once cooled completely, cut into even pieces and separate into desired amount of containers and save for up to five days in the refrigerator. When you’re ready to eat, microwave for two minutes.
If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!
VEGGIE EGG BAKE
4
servings30
minutes40
minutesGluten Free
Ingredients
8 eggs
1/2 cup unsweetened nut milk
2 cups veggies, your choice, chopped
1 cup meat, your choice, chopped
3/4 cup cheese, your choice (optional)
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
Directions
- Preheat oven to 375 degrees and line a large casserole dish with parchment paper.
- Prepare the egg bake fillings (chop vegetables, fully cook any raw meats, etc.) and evenly distribute them in the casserole dish.
- Crack the eggs into a large bowl and whisk together with the nut milk and spices until uniform. Pour the egg mixture on top of the meat, veggies and cheese and mix everything carefully to distribute.
- Top with additional cheese if desired and bake for 40 to 50 minutes, depending on volume. Check for doneness with a toothpick.
- Once cooled completely, cut into even pieces and separate into desired amount of containers and save for up to five days in the refrigerator. When you’re ready to eat, microwave for two minutes.
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