Veggie Loaded Egg Bake

by Kate on June 21, 2016

Veggie Loaded Egg Bake -

Making breakfast for a crowd can sometimes seems like a daunting task so I’m always on the lookout for easy recipes that come together in a flash. This Veggie Loaded Egg Bake definitely fits that bill. Whisk together a bunch of eggs and pour them over whatever veggies you love then pop it in the oven. That’s it! It doesn’t get much easier than that, does it?

For my egg bake, I tossed together mushrooms, yellow squash, tender asparagus, spinach, onions, sun dried tomatoes and garlic. Phew! I told you this was loaded with veggies! I like the variety of all these hearty vegetables together. A little salt, pepper and garlic, a handful of feta cheese with all those veggies make this egg casserole a flavor powerhouse.

Veggie Loaded Egg Bake -

But you add whatever you like! How about red bell peppers? Broccoli rabe? Zucchini? Honestly, any vegetable that strikes your fancy will work here and because it only takes a few minutes to prepare, you can whip it up, throw it in the oven and then sit back and relax as breakfast makes itself.


Veggie Loaded Egg Bake

Prep Time: 15 minutes

Cook Time: 40 minutes

Veggie Loaded Egg Bake

Fluffy eggs baked with tender vegetables, garlic and feta cheese for a flavorful egg bake perfect for brunch!


  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 8 ounces baby bella mushrooms, sliced
  • 1 pound asparagus, cut into bite-sized pieces
  • 1 cup diced yellow squash
  • 2 cloves garlic, minced
  • 4 cups baby spinach
  • 1 cup sun dried tomatoes
  • 4 ounces crumbled feta cheese
  • 16 large eggs
  • 1/2 cup milk (**Heavy cream for Keto)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 350 degrees. Spray a 9x13-inch glass casserole dish with nonstick cooking spray. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion, mushrooms, asparagus, yellow squash and garlic just until fork tender. Stir in spinach, sun dried tomatoes and feta. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, salt and pepper.
  4. Scrape vegetable medley into prepared casserole dish. Pour eggs over vegetables. Bake in preheated oven for 40 minutes or until eggs are set. Remove from oven, cut into squares and serve.

{ 2 comments… read them below or add one }

Angie June 21, 2016 at 10:47 am

This looks amazing and healthy! Luckily, the lady who keeps my little girl has chickens and is always giving me farm fresh eggs. This will be perfect! I will also share this recipe with her because she always has too many eggs on hand, Lol Thanks for sharing!


Kate June 22, 2016 at 10:25 am

Hi Angie! I’m so happy you like this recipe! It’s really fabulous and so versatile too. I hope you enjoy it as much as we do.


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