Description
This Easy Make-Ahead Egg Bake is the ultimate solution for busy mornings, weekend brunches, or festive gatherings. Filled with fresh vegetables, gooey cheese, and perfectly seasoned eggs, it’s a comforting and versatile dish that can be prepared ahead of time. With minimal effort, you can enjoy a hot, flavorful breakfast or brunch that looks and tastes like it took hours to make.
Ingredients
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12 large eggs
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1 cup whole milk
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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1 small onion, finely chopped
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1 red bell pepper, diced
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1 cup fresh spinach, chopped
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1 cup mushrooms, sliced
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1/2 teaspoon paprika
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1 tablespoon olive oil
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Fresh parsley, chopped, for garnish
Instructions
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Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Heat olive oil in a skillet over medium heat and sauté onions, bell peppers, and mushrooms for 5–7 minutes until tender. Add spinach and cook until wilted. Remove from heat.
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In a large bowl, whisk together eggs, milk, salt, black pepper, garlic powder, oregano, and paprika until smooth.
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Stir the sautéed vegetables into the egg mixture. Fold in shredded cheddar and mozzarella cheese, reserving a small amount for topping.
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Pour the mixture into the prepared baking dish and sprinkle the reserved cheese on top.
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Bake for 35–40 minutes or until eggs are set and the top is lightly golden. Insert a knife in the center; it should come out clean.
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Allow to cool 5–10 minutes before slicing and garnish with fresh parsley.
Notes
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Naturally vegetarian; no meat or pork included.
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Can be prepared ahead and stored in the refrigerator overnight before baking.
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Freezes well if unbaked; thaw overnight before baking.
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Customize with your choice of vegetables, cheeses, or herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes