Veggie-Packed Breakfast Bake (Family-Friendly & Meal Prep Approved)
This Veggie-Packed Breakfast Bake is a simple, nourishing way to start the day — filled with fresh vegetables, protein-rich eggs, and just the right amount of cheese. It’s gluten-free, naturally low in carbs, and makes a perfect option for busy mornings, brunch gatherings, or weekly meal prep. Loaded with broccoli, spinach, peppers, and cherry tomatoes, this colorful dish is as satisfying as it is good for you. Customize with your favorite veggies and enjoy warm or cold — it reheats beautifully!
Servings: 6
Equipment
- Cast Iron Skillet
Ingredients
- 12 eggs
- 1/2 cup milk (your choice of dairy or unsweetened non-dairy)
- 1/4 cup shredded Parmesan cheese
- 1/4 cup shredded cheddar cheese, plus 2 Tbsp reserved for topping
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 2 1/2 cup chopped broccoli
- Cooking spray or olive oil for greasing
- 1 Tbsp. olive oil
- 1/2 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tsp fresh oregano, chopped (or ½ tsp dried)
- 2 cup baby spinach, lightly packed
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- Fresh chopped parsley, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
- Steam or blanch the broccoli just until tender-crisp (about 2–3 minutes). Drain and set aside.
- Sauté the veggies: In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper. Sauté for 3–4 minutes until they begin to soften.
- Whisk the eggs: In a large bowl, whisk together the eggs, milk, Parmesan, ¼ cup cheddar cheese, salt, and pepper.
- Combine: Add the sautéed vegetables and broccoli to the egg mixture. Stir gently to combine.
- Bake: Pour everything into the prepared baking dish. Sprinkle the remaining 2 Tbsp cheddar cheese on top.Bake for 30–35 minutes, or until the center is set and the edges are golden brown.
- Garnish and serve: Let cool slightly before slicing. Garnish with chopped parsley and enjoy!