Veggie-Loaded Breakfast Bake Recipe

Wake up to the vibrant colors and enticing aromas of our Veggie-Loaded Breakfast Bake! This dish is an absolute joy, combining the freshest vegetables with gooey melted cheese, creating a hearty and wholesome meal that the whole family will love. Whether it’s for a sunny weekend brunch or a quick weekday breakfast, this recipe will warm your home and fill your kitchen with delightful scents. Let’s dive into this culinary experience together—perfectly tailored for bringing families together over a nutritious and delicious meal.

Ingredients

• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 cup fresh spinach, chopped
• 8 large eggs
• 1/2 cup milk
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Heat the olive oil in a large skillet over medium heat. Sauté the red, yellow, and green bell peppers with the red onion until softened, about 5-7 minutes.
3. Add the cherry tomatoes and spinach to the skillet and cook for another 2-3 minutes, until the spinach is wilted. Remove from heat and set aside.
4. In a large bowl, whisk together the eggs, milk, garlic powder, dried oregano, salt, and pepper.
5. Spread the sautéed vegetables evenly in the prepared baking dish. Pour the egg mixture over the vegetables and gently stir to combine.
6. Sprinkle the shredded mozzarella cheese evenly on top.
7. Bake for 30-35 minutes, or until the eggs are set and the cheese is golden brown and bubbly.
8. Garnish with fresh parsley, if desired, before serving. Enjoy your Veggie-Loaded Breakfast Bake warm with a steaming cup of coffee.

Helpful Tips

• Make it your own: Feel free to add other vegetables you love, like mushrooms, zucchini, or even some fresh herbs.
• Cheese variations: Try using cheddar, feta, or a mix of your favorite cheeses for different flavor profiles.
• Meal prep: This bake can be prepared the night before. Simply cover and refrigerate, then bake in the morning for a warm and fresh breakfast.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Ingredient Substitutions

• Milk: Use any plant-based milk like almond or soy milk if you prefer.
• Spinach: Kale or Swiss chard can be used as alternatives.

Pairings

This Veggie-Loaded Breakfast Bake pairs wonderfully with a fresh fruit salad and a glass of freshly squeezed orange juice. For a heartier meal, serve it with a side of crispy whole-grain toast or homemade hash browns.

At Zynahz, our mission is to bring joy and creativity into your kitchen, inspiring you to craft meals that your family will cherish. We encourage you to give this Veggie-Loaded Breakfast Bake recipe a try and share your delightful results with us. Spread the love by sharing this recipe with your friends and family. Don’t forget to explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for more culinary inspiration. Here’s to creating delicious memories together!