Vegetable Egg Bake for Breakfast

This vegetable breakfast bake is a light, flavorful, and herb-filled dish that’s easy to prepare for the whole family. It’s vegetarian, high in protein, dairy-free, Whole30, Paleo, and low-calorie.

Packed with a variety of vegetables, baked gently with eggs and herbs, it’s a delicious way to start the day. Customize it with any veggies you have on hand – it’s perfect for using up leftovers!

This gluten-free, vegetarian dish is bursting with flavor and is sure to be a hit with everyone.

A filling breakfast sets the tone for the day, and this dish can even be prepped in advance for quick cooking on busy mornings.

The best part? This bake can easily feed the whole family, so no one has to leave the house hungry. The aroma alone will have everyone eagerly waiting to dig in.

Here’s a tip: prepare the vegetables the night before, then pour the egg mixture over them in the morning. In just 15 minutes, you’ll have a fresh, flavorful, and satisfying breakfast ready to enjoy.

Ingredients

Red onion (1 large): These onions bring a rich sweetness that’s hard to beat. When roasted in olive oil, they become sweet, juicy, and full of flavor. Opt for a large one!

Red bell pepper (1 large): Packed with beta-carotene and vitamin C, these vibrant peppers are a nutritional powerhouse. The red ones are sweet and ripe, though you can choose another color if you prefer.

Mushrooms (1 1/2 cups): A fantastic source of vitamin D, these mushrooms are perfect for those following a vegan diet, providing one of the few non-animal sources of this essential nutrient.

Zucchini (1, sliced): Loaded with potassium, zucchini helps maintain healthy blood pressure and is incredibly easy to cook.

Eggs (6 large): Use large, high-quality eggs to give this dish an energy boost. They’re a tasty source of protein, perfect for breakfast.

Parsley (3 tbsp, chopped): This versatile herb adds freshness to any dish. It’s worth growing some at home—it’s not only handy but also brings your dishes to life.

Olive oil (1 tbsp): Invest in high-quality olive oil for its peppery flavor and heart-healthy monounsaturated fats. Your vegetables will love it!

Salt (a pinch): A must for seasoning, use your favorite salt to enhance the flavors.

Black pepper (a pinch): Freshly ground black pepper adds the perfect finishing touch.

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How to Make Vegetable Bake for Breakfast

Step 1: Preheat your oven to 400°F so it’s nice and hot. In a baking dish, add chunks of red onion, bell pepper, and slices of mushroom and zucchini. Drizzle olive oil over the vegetables and season with salt and pepper. Toss everything well to ensure the vegetables are evenly coated.

Place the dish in the oven and roast the vegetables for 25-30 minutes. Halfway through, give them a stir to prevent sticking and to ensure even cooking.

Step 2: In a bowl, whisk together eggs and parsley until the mixture is frothy and well combined.

Step 3: Pour the egg mixture over the roasted vegetables and return the dish to the oven for an additional 10 minutes. If you’re using a baking dish that’s been refrigerated, you might need to extend the cooking time by 5 minutes.

Step 4: Once baked, let the dish cool for about 5 minutes before cutting and serving. This is the perfect time to grab a cup of coffee!

Can I Freeze Vegetable Bake?

Absolutely! You can cook the vegetable bake, freeze it, and then defrost it overnight in the refrigerator. When ready to eat, just pop it in the oven for 10-15 minutes to reheat thoroughly.

What Vegetables are Good for Breakfast?

Vegetables are a great way to start the day with a boost of fiber and flavor. You can use any mushrooms you like, along with your favorite bell peppers.

Fresh tomatoes, eggplant, or sweet potatoes would also make excellent additions to this breakfast bake.

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Source: https://allnutritious.com/vegetable-egg-bake-for-breakfast/