Savory Vegetable and Cheese Egg Bake
A delightful dish filled with fresh vegetables, creamy cheese, and fluffy eggs, making it perfect for any meal of the day.
Servings: 6 servings
Calories: 300kcal
Ingredients
For the egg mixture
- 6 large large eggs, beaten until smooth
- 1 cup milk (whole, skim, or your preferred type)
- 1 cup shredded cheese (cheddar or mozzarella) Can substitute with feta or gouda for different flavors.
- 1 cup crisp bell peppers, finely diced
- 1 cup fresh spinach, roughly chopped
- 1 teaspoon aromatic garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease your baking dish lightly.
- In a large bowl, whisk together the beaten eggs, milk, garlic powder, salt, and black pepper until well combined.
- Fold in the shredded cheese, diced bell peppers, and chopped spinach.
- Pour the mixture into the greased baking dish.
Baking
- Place the baking dish in the oven and bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
- Let it rest for a few minutes before slicing and serving.
Notes
This dish can be made in advance, stored in the fridge, and baked fresh when you're ready to serve. Perfect for using leftovers in wraps or salads.