Breakfast-for-Dinner Egg and Vegetable Bake
A delightful and hearty egg and vegetable bake, perfect for breakfast or dinner, made with fresh veggies, creamy cheese, and protein-packed eggs.
Servings: 6 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 6 large large eggs
- 1 cup shredded cheese your choice
- 2 cups mixed sautéed vegetables like bell peppers, spinach, mushrooms
- 2 cups diced potatoes
- 1 medium onion, diced
- Salt and pepper to taste
- Cooking oil or butter for sautéing
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a skillet, heat a drizzle of oil or a knob of butter over medium heat. Sauté the diced onions and mixed vegetables until they soften and become fragrant.
- In a large bowl, whisk the eggs until well beaten. Season with salt and pepper, then mix in the shredded cheese, sautéed vegetables, and diced potatoes. Stir until well combined.
- Pour the mixture into a greased baking dish and spread it evenly.
Baking
- Bake in the preheated oven for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- Allow to cool for a few minutes. Slice into squares and serve warm.
Notes
Serving Suggestions: Great with fresh salad or crusty bread. Add sour cream or hot sauce for extra flavor. Top with fresh avocado or herbs for presentation.