Recipe: Veggie Supreme Egg Bake
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Christine Gallary
Nov 11, 2017
(Image credit: Jenny Huang)

Breakfast is the meal that seems the hardest to get some vegetables in and, to be honest, the idea of vegetable chopping first thing in the morning isn't very appealing. That's where this easy egg bake comes in. Loaded with sautéed spinach, carrots, and mushrooms and held together in a creamy cheddar, potato, and egg base, this breakfast casserole is a tasty way to start your morning.

The best part? It has five different types of vegetables that can all be found pre-cut at the grocery store, making this a no-chop breakfast that couldn't be simpler to throw together.

Skip the Chopping

This gluten-free egg casserole starts at the store. Grab a container of sliced mushrooms, a bag of shredded carrots, a bag of baby spinach, some frozen diced potatoes, and a jar of roasted red peppers for a wide array of flavors and textures. All of these ingredients are already prepped and ready to be sautéed or mixed into the filling.

While you can use milk in this casserole, half-and-half adds a luxurious richness and flavor that we really like. Cheddar cheese adds a sharp tanginess, but feel free to substitute any shredded melting cheese or even some crumbled feta or blue cheese instead.

(Image credit: Jenny Huang)

Veggie Supreme Egg Bake

Serves 8

1 tablespoon olive oil, plus more for the baking dish
8 ounces sliced white or brown mushrooms
2 cups shredded carrots
5 ounces baby spinach (about 5 packed cups)
2 cups frozen diced potatoes (do not thaw)
1 cup roasted red pepper strips
2 cups shredded sharp cheddar cheese
12 large eggs
2 cups half-and-half
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside.

Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring occasionally, until tender, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated, about 5 minutes. Remove from the heat and stir in the potatoes and red peppers.

Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the cheese. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.

Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, 50 to 55 minutes. Let cool for 5 minutes before slicing and serving.

Recipe Notes

  • Make ahead: The casserole can be assembled and chilled overnight before baking. It can also be frozen unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.
  • Roasted red peppers: Jarred roasted red peppers packed in water can be found in the canned vegetable or pickle sections of the grocery store. If you can't find red pepper strips, tear whole peppers into bite-sized pieces with your hands.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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