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


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