Vegetable Egg Bake for Breakfast
This post may contain affiliate links. Please read our disclosure policy.
This vegetable bake for breakfast is light, yummy, and herby. Easy to make for the whole family, vegetarian, high protein, dairy-free, Whole30, Paleo, and low calorie.
A breakfast full of vegetables, lightly baked in eggs with tasty herbs, is the perfect start to any day. You could add what vegetables you like, and it’s a great way to use up any you have that, so pack them in!
It’s a great vegetarian dish that anyone will love, it is gluten-free and full of flavor.
Something filling for breakfast is the best way to start the day, right? How about something that can be prepared ahead of time, so it’s quick to cook on a busy morning?
Pin this now to find it later
Pin ItThis vegetable bake can feed the whole family too, so there’s no excuse for leaving the house hungry. And when this is cooking and releasing delicious aromas, your family will be asking to try some anyway.
Here’s a secret – if you prepare this the night before, you can pour the egg mix over the pre-roasted vegetables in the morning and cook in 15 minutes. It will be fresh, oozing, and full of flavor.
Ingredients You’ll Need
Red onion (1, large) – the sweetness of these onions is hard to beat! When roasted in olive oil, they are rich, sweet, and juicy. Choose a large one!
Red bell pepper (1, large) –these delicious peppers provide a boost of beta-carotene and Vitamin C, which your body will love! The red ones are ripe and sweet, but you could choose a different color.
Mushrooms (1 1/2 cup) – These are full of vitamin D, the sunshine vitamin, and one of the only non-animal sources of this essential nutrient, worth remembering if you are considering a vegan diet.
Zucchini (1, sliced) – Lots of potassium here to help maintain a healthy blood pressure, and they are so easy to cook!
Eggs (6, large) – Choose large eggs and the best quality as these provide the energy boost in this dish, a tasty protein for breakfast.
Parsley (3 tbsp, chopped) – This herb is so good to have handy. Grow some at home in your kitchen, ready to cook with; it looks pretty and makes your dishes come to life.
Olive oil (1 tbsp) – Choose the best you can find as your vegetables will love its peppery flavor, and it’s full of heart-healthy monounsaturated fat.
Salt (a pinch)- It’s essential to season your cooking. Use your favorite salt!
Black pepper (a pinch) – Always freshly grind your pepper.
How to Make Vegetable Bake for Breakfast
Step 1. Preheat the oven to 400°F first; you need it ready, nice, and hot. Add you red onion, bell pepper chunks, and mushroom and zucchini slices to your baking dish.
Now, drizzle over that lovely olive oil and season with your salt and pepper. Give everything a really good toss to coat all of your vegetables.
Pop your baking dish into the oven and roast your vegetables for 25-30 minutes. Half through your cooking time, stir them round to make sure nothing is sticking and to cook evenly.
Step 2. Next, in a bowl, add your eggs and your parsley. Using a whisk, this one is so easy to use, and beat well. You want it frothy and thoroughly mixed up.
Step 3. Pour the egg mixture all over the vegetables and return the dish to the oven for a further 10 minutes. (For 5 minutes longer if you are using your baking dish from the refrigerator)
Yummy! So golden and delicious!
Step 4. If you can wait, allow it to cool for 5 minutes as it will be easier to cut and serve, that’s enough time to grab a cup of coffee.
Pin this now to find it later
Pin ItCan I Freeze Vegetable Bake?
Yes! You can cook and freeze, ready to defrost overnight in the refrigerator, and then pop in the oven for 10-15 minutes to heat through thoroughly.
What Vegetables are Good for Breakfast?
Vegetables for breakfast are such a great idea and can give you some tasty fiber to start the day.
Use any of your favorite mushrooms – there are so many to choose from. Any bell pepper would work so well! You could add some juicy, fresh tomatoes to this bake too. How about eggplant or sweet potato?
Other Recipes You Might Like
- Baked Eggs with Spinach
- Egg Muffin Cups with Veggies
- High Protein Breakfast Bowl
- Apple Cinnamon Protein Overnight Oats
- Chocolate Protein Overnight Oats
- 10 High Protein Smoothies
Vegetable Egg Bake for Breakfast
1 Cals: 119 Protein: 7.8 Carbs: 6 Fat: 7.3
Ingredients
- 1 large red onion sliced
- 1 large red bell pepper de-seeded and cut into chunks
- 1 1/2 cup mushrooms sliced
- 1 zucchini sliced
- a pinch of salt & black pepper
- 1 tbsp olive oil
- 6 large eggs
- 3 tbsp fresh parsley chopped
Instructions
- Preheat the oven to 400F.
- Add all the vegetables to a baking dish. Add a pinch of salt with black pepper and drizzle over the olive oil. Toss to mix and roast in the oven for 20-25 mins until the veggies are tender. Give it a mix midway.
- In a separate bowl, beat the eggs and mix in the parsley.
- Pour the egg mixture over the veggies in the baking dish. Return to the oven and bake for another 10 minutes until the egg is fully set.
- Let it cool down for 5 minutes or so before serving.
Recipe Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
