Vegetable egg bake with cheddar cheese
This Vegetable Egg Bake with Cheddar Cheese features a wholesome mix of zucchini, broccoli, and onion, combined with eggs and cheddar for a satisfying meal. It's a great choice for breakfast, brunch, or a light dinner, baked to perfection for a fluffy texture.
Cook time 25 min
Prep time 5 min
Ingredients:
8 eggs1/2 cup milk (3.25% fat)
1/2 tsp salt
1/2 tsp black pepper
2 oz cheddar cheese
1 cup zucchini
1/4 cup broccoli
1/4 cup onion
1 tsp dill
The Vegetable Egg Bake with Cheddar Cheese is a delightful, nutritious dish perfect for breakfast, brunch, or a light dinner. Packed with fresh vegetables like zucchini, broccoli, and onion, and seasoned with dill, this recipe combines wholesome ingredients with the richness of cheddar cheese to create a satisfying meal for the whole family.
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease an oven-safe baking dish (an 8-inch square dish works well) with cooking spray or a small amount of oil.
- Crack the 8 eggs into a large mixing bowl.
- Add the 1/2 cup of milk to the eggs.
- Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
- Whisk the mixture until well combined and slightly frothy.
- Dice the zucchini into small, bite-sized pieces.
- Finely chop the broccoli florets.
- Finely dice the onion.
- If using fresh dill, chop it finely. If using dried dill, ensure it's measured out and set aside.
- Add the diced zucchini, chopped broccoli, diced onion, and dill to the egg mixture.
- Mix well to ensure that the vegetables are evenly distributed throughout the mixture.
- Stir in the shredded cheddar cheese until it is evenly distributed.
- Pour the egg and vegetable mixture into the prepared baking dish.
- Use a spatula to spread the mixture evenly in the dish.
- Place the baking dish in the preheated oven.
- Bake for 25-30 minutes or until the egg bake is puffed up and a knife inserted into the center comes out clean.
- Remove the baking dish from the oven and let it cool for a few minutes before serving.
- Slice the vegetable egg bake into squares and serve warm.
- This dish can be served on its own or with a side salad for a complete meal. Enjoy your delicious and nutritious vegetable egg bake with cheddar cheese!
This Vegetable Egg Bake with Cheddar Cheese is not only delicious but also versatile and easy to prepare. Whether you're serving it for a special occasion or a regular family meal, its hearty combination of eggs, fresh veggies, and melted cheese is sure to please everyone at the table. Enjoy it warm and savor the blend of flavors and textures!
Vegetable egg bake with cheddar cheese FAQ:
Bake the vegetable egg bake in a preheated oven at 375°F (190°C) for 25-30 minutes. It's ready when it’s puffed up and a knife inserted into the center comes out clean.
The egg bake is done when it is puffed up and golden, and a knife inserted in the center comes out clean. If it appears wet or runny, it needs more baking time.
Yes, you can substitute or add other vegetables like bell peppers, spinach, or mushrooms. Just ensure they are diced small enough to cook evenly.
Store any leftover vegetable egg bake in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Absolutely! You can substitute cheddar with other cheeses like mozzarella, feta, or gouda. Just ensure the cheese melts well.
Cooking Tips:
- Make sure to finely chop the vegetables so they integrate well with the egg mixture and cook evenly.
- Feel free to swap or add other vegetables like bell peppers, spinach, or tomatoes for extra color and nutrients.
- Use freshly grated cheddar cheese for the best melt and flavor, as pre-shredded cheese may contain additives that affect its melting qualities.
- For a creamier texture, you can substitute whole milk with half-and-half or even heavy cream.
- Let the egg bake rest for a few minutes after taking it out of the oven. This helps it set and makes it easier to slice.
Nutrition Facts
2 ServingsCalories 460kcal
Protein 36g
Carbohydrates 10g
Fiber 1.41g
Sugar 6g
Fat 33g
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