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Garden Veggie Egg Bake

Raven Higheagle


I'm always looking for easy breakfast solutions that will feed a crowd, especially around summer and the holidays. It seems at those times I always have more mouths to feed, with out-of-town visitors and family.
I've come to realize, that the more breakfast casseroles I have in my arsenal the better off I am. The great thing about casseroles is they always feed a lot of people, and they are reasonable healthy and cheep
If you are looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish.


☆☆☆☆☆ 0 votes

Serves 10 to 12
20 Min
45 Min


  • 10 large
  • 4 c
    egg substitute
  • 1 c
    cottage cheese
  • 2/3 c
    shredded pepper jack cheese
  • 2/3 c
    shredder cheddar cheese
  • 1/2 c
    grated romano cheese
  • 1/2 tsp
  • 1/2 tsp
    hot pepper sauce
  • 2 medium
    zucchini, chopped
  • 4 c
    fresh broccoli floretes
  • 4 c
    coarsely chopped fresh spinach
  • 1 c
    shredded carrots
  • 1 c
    cherry tomatoes, quartered

How to Make Garden Veggie Egg Bake


  1. Preheat oven to 350 degrees. Grease large casserole dish.
  2. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce.
  3. Stir in the vegetables. Pour in to the casserole dish.
  4. Bake, uncovered, 45 to 55 minutes or until a knife inserted near center comes out clean.
  5. Let stand 10 minutes before cutting.

Printable Recipe Card

About Garden Veggie Egg Bake

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy

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