≡ Author’s Note ≡
Love hearty breakfasts that satisfies the hangry? This vEGGie Bake comes in shareable size to enjoy with family and friends. Share as a side or main dish. Make ahead for breakfast or brunch. This vEGGie Bake is flavor-filled, protein-packed and easy to customize with ingredients you may already have at home like frozen vegetables, dairy and dairy-alternatives, spices and cooked meat.
Remember that nobody’s perfect, it’s ok to make mistakes. Be flexible, roll with the punches and have fun!
All the best,
≡ The Toolbox ≡
Tips: These are helpful tips we use in our kitchen for getting the most out of cooking.
- To make ahead, assemble the dish, cover and refrigerate overnight. Uncover before baking.
- Break up the bag of frozen vegetables before adding them in the pan.
- If using solid butter or coconut oil, place the butter or oil in the pan and place the pan in the oven for a few minutes while the oven is preheating. Use a timer to prevent the butter or oil from burning.
≡ The Recipe ≡
EASIEST VEGGIE BAKE by thegoodlf.com
This Veggie and Egg Bake is the definition of breakfast with savory veggies, fluffy eggs and flavorful cheese.
1 tablespoon butter, coconut or olive oil
2 cups frozen vegetable(s) like chopped bell peppers, chopped spinach, chopped onions or hashed potatoes
1/2 cup grated cheese
1/2 cup milk
1/2 teaspoon garlic powder
1 teaspoon onion powder
PREHEAT oven to 400°F. If butter or oil is solid, MELT in a 9 x 13 baking pan while oven is preheating. GREASE bottom and sides of pan with melted butter or oil.
SPREAD vegetables into pan and set aside.
In a large bowl, BEAT eggs and STIR in remaining ingredients to combine. POUR egg mixture into pan. BAKE, uncovered, 30 minutes.
Portable Breakfast: Pour in muffin pan and bake.