Cheesy Roasted Vegetable and Egg Bake
This delicious and easy-to-make Cheesy Roasted Vegetable and Egg Bake is perfect for a satisfying breakfast, brunch, or light meal. It's packed with flavorful vegetables and savory cheese.
Equipment
- Oven
- Small baking dish (approx. 8x8 inches)
- Skillet
- Medium bowl
- Whisk
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small zucchini, diced
- 1/2 red bell pepper, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 4 large eggs
- 1/4 cup milk or cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled feta cheese optional, for extra tang
- Salt and black pepper to taste
- Fresh basil, chopped for garnish (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a small baking dish.
- Heat olive oil in a skillet over medium heat, then sauté diced zucchini, red bell pepper, red onion, and cherry tomatoes for 5-7 minutes until slightly softened.
- In a separate bowl, whisk together eggs, milk or cream, salt, and pepper until well combined.
Assembly and Baking
- Spread the sautéed vegetables evenly in the prepared baking dish.
- Sprinkle the shredded cheddar cheese and optional feta cheese over the vegetables; then, carefully pour the egg mixture over everything.
- Bake for 20-25 minutes, or until the egg bake is set and lightly golden brown on top.
- Let the bake cool slightly before slicing and serving, garnishing with fresh basil if desired.
Notes
For a richer flavor, consider adding a pinch of dried herbs like oregano or thyme to the egg mixture. You can also customize the vegetables based on your preference or what you have on hand, such as spinach, mushrooms, or green onions.