Light & Healthy Veggie Egg Bake
This Light & Healthy Veggie Egg Bake is the perfect make-ahead breakfast! Packed with fresh vegetables, protein-rich eggs, and just the right amount of cheesy flavor, it’s a quick and nourishing way to start your day. Whether you’re meal prepping for the week or need a simple weekend brunch recipe, this one’s a winner.
Ingredients (Serves 2–3):
6–8 large eggs
½ cup milk (or unsweetened almond milk for lighter option)
1 cup baby spinach, roughly chopped
1 cup cherry tomatoes, halved
½ cup diced bell pepper (any color)
¼ cup diced red onion (I used a sweet onion)
½ cup shredded mozzarella or feta (or a mix — feta keeps it lighter & tangy)
1 tsp olive oil
1 tsp garlic powder
Salt & pepper, to taste
Optional: pinch of crushed red pepper flakes or Italian seasoning for extra flavor
Instructions:
Preheat oven to 375°F (190°C). Lightly grease or line a small baking dish.
Sauté veggies: Heat olive oil in a pan over medium heat. Add bell peppers and onions; cook 2–3 minutes until softened. Stir in spinach until just wilted.
Whisk eggs, milk, garlic powder, salt, and pepper in a bowl.
Assemble: Add cooked veggies and cherry tomatoes to the baking dish. Pour egg mixture over top. Sprinkle cheese evenly across the surface.
Bake 20–25 minutes, or until eggs are set and slightly golden on top.
Cool & Slice: Let cool for 5 minutes before slicing into squares.
Enjoy warm, or store in the fridge for up to 3 days for a quick grab-and-go breakfast.
Nutrition Notes:
This veggie egg bake is light, high in protein, and full of vitamins and minerals from the fresh vegetables. It’s an easy way to stay on track with your goals while keeping breakfast delicious and satisfying.
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