Veggie Breakfast Egg Bake Recipe

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Cook Time: 60 minutes

Ingredients

This recipe serves 8 to 12. Quantities can be adjusted for larger or smaller batches, but cooking times remain the same.

Potatoes

• 3 Yukon Gold potatoes (about 1 pound), cut into -inch pieces
• 1 tablespoon extra-virgin olive oil
• teaspoon sea salt
• Freshly ground black pepper, to taste

Egg Bake

• 12 large eggs
• 1 cup milk (any kind)
• 1 teaspoons sea salt
• 2 tablespoons extra-virgin olive oil, plus more for greasing
• yellow onion, chopped
• Freshly ground black pepper, to taste
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 cup fresh spinach, roughly chopped
• 4 green onions, chopped, divided
• 1 cups grated Cheddar cheese

Directions

1. Preheat the oven to 425F (218C). Line a baking sheet with parchment paper.
2. Place the potato pieces on the sheet, drizzle with olive oil, sprinkle with salt and black pepper, and toss to coat evenly. Roast for 20-25 minutes until tender and golden brown.
3. Lower the oven temperature to 350F (175C) and grease a 9x13-inch baking dish with olive oil.
4. In a large bowl, whisk together the eggs, milk, and teaspoon salt. Set aside.
5. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion, season with 1 teaspoon salt and black pepper, and cook 5-8 minutes until soft and translucent.
6. Add the bell peppers and garlic to the skillet, cooking for 2 more minutes while stirring occasionally.
7. Stir in the spinach and half of the green onions until the spinach is just wilted.
8. Arrange the roasted potatoes in an even layer in the prepared baking dish. Sprinkle 1 cup of Cheddar cheese over the potatoes, then layer the sauted vegetables on top.
9. Pour the egg mixture evenly over the vegetables. Top with the remaining cup Cheddar cheese and the remaining green onions.
10. Bake in the preheated oven for 40-45 minutes until the eggs are fully set.
11. Let the dish rest for 5 minutes before slicing and serving.

Nutrition Facts (per serving)

• Calories: 231
• Total Fat: 13g (17%)
• Saturated Fat: 5g (25%)
• Cholesterol: 202mg (67%)
• Sodium: 490mg (21%)
• Total Carbohydrates: 16g (6%)
• Dietary Fiber: 2g (7%)
• Total Sugars: 3g
• Protein: 12g (24%)
• Vitamin C: 31mg (34%)
• Calcium: 174mg (13%)
• Iron: 2mg (10%)
• Potassium: 480mg (10%)

*Percent Daily Values are based on a 2,000-calorie diet. Nutritional data is an estimate; consult a healthcare professional for medically restrictive diets.

The Story Behind the Veggie Breakfast Egg Bake

The Veggie Breakfast Egg Bake, as we know it today, is a modern adaptation of traditional egg-based casseroles that have been enjoyed in various forms for centuries. Early versions of baked eggs with vegetables were common in European peasant kitchens, where families relied on seasonal produce and eggs from backyard hens. This dish gained prominence in American households in the mid-20th century, especially as brunch culture began to flourish. Its appeal lies in its simplicity, versatility, and the ability to feed a crowd with minimal effort.

Regional Variations and Features

While this recipe is broadly categorized as American, it showcases influences from different regions. In the Midwest, for example, potatoes and Cheddar cheese are staples, creating a hearty and filling base. In the South, similar casseroles may include country ham or smoked bacon for extra flavor. West Coast versions often incorporate fresh, locally sourced vegetables such as spinach, bell peppers, and tomatoes, emphasizing lighter, more colorful combinations. Each region adapts the basic egg bake to reflect local ingredients and tastes, resulting in subtle but noticeable differences.

How It Differs from Similar Dishes

Compared to other breakfast casseroles, the Veggie Breakfast Egg Bake stands out for its emphasis on vegetables rather than meat. While dishes like strata or frittata share similarities, this recipe layers roasted potatoes with sauted vegetables and cheese before adding the egg mixture, producing a more structured texture and richer flavor. Unlike quiches, it does not require a pastry crust, making it quicker to prepare and lighter, yet still satisfying.

Typical Serving Occasions

This egg bake is most commonly served at breakfast or brunch gatherings. It is popular for holiday mornings, family weekends, and potluck events because it can easily be prepared in advance and reheated. Restaurants and cafs often feature it on brunch menus, where it is paired with fresh fruit, toast, or a simple side salad. Its versatility allows it to be enjoyed both at home and in casual dining settings.

Interesting Facts

• The combination of eggs and vegetables provides a complete protein source, making this dish nutritionally balanced and energizing for the day.
• The layering technique not only creates appealing visual contrast but also ensures that every slice contains a variety of textures and flavors.
• Using Yukon Gold potatoes adds a subtle buttery flavor without the need for extra fat, enhancing the overall taste naturally.
• This dish can be customized for dietary preferences, including vegetarian, low-carb, or gluten-free adaptations, making it highly adaptable for modern eating trends.
• Many families consider this recipe a comfort food staple due to its warmth, aroma, and versatility, often becoming a tradition for weekend breakfasts.

FAQ about Veggie Breakfast Egg Bake Recipe