Introducing the No-Chop Breakfast Egg Bake: A Healthy and Delicious Start to Your Day
For many of us, incorporating vegetables into our breakfast routine can be a challenge. Let’s face it, chopping vegetables first thing in the morning is not exactly a priority. But fear not, because we have the perfect solution for you!
Enter this easy and flavorful egg bake that takes the hassle out of chopping. Loaded with sautéed spinach, peppers, and mushrooms, this breakfast casserole is a nutritious and mouthwatering way to kick-start your day. What’s even better is that you can find these veggies pre-cut at the supermarket, making it a no-chop breakfast that is incredibly simple to throw together.
The creamy cheddar cheese and egg base hold all the vibrant vegetables together, resulting in a satisfying and wholesome dish that will keep you energized throughout the morning. Whether you’re looking for a quick weekday breakfast or a brunch centerpiece, this no-chop breakfast egg bake is here to make your mornings easier and more delicious.
Breakfast Egg Bake
Ingredients
- 8 medium eggs
- 10 white mushrooms sliced
- 1/2 red pepper chopped
- 1/2 green pepper chopped
- 1/2 yellow pepper chopped
- 2 cups grated cheddar cheese
- 1/4 cup sliced olives
- small bag of baby spinach
- 1/2 cup milk
- 1/2 tsp sea salt
- 1 tsp ground black pepper
- 1 tsp basil
- 1 tsp oregano
- 1/4 tsp powder cayenne pepper
Instructions
1. Arrange a rack in the middle of the oven and heat to 170°C (375°F). Coat a 11 x 7-inch baking dish with olive oil; set aside. If you prefer, you can line it instead with parchment paper for easy clean up.
2. Heat the 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the mushrooms and peppers 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 heat.
3. Pour cooked vegetables into the baking dish and spread into an even layer. Sprinkle feta cheese and olives.
4. Whisk the eggs, milk, salt, and pepper together in a large bowl. Pour over the vegetables.
5. Sprinkle cheddar cheese evenly.
6. Bake until the top is slightly golden-brown and a knife inserted in the middle comes out clean, approximately 45 minutes. Let cool for 5 minutes before slicing and serving.
Notes
If you prefer to add meat to this recipe, cook sausage or bacon bits first then place on paper towel to drain. In the same pan add the vegetables. Once the vegetables are cooked, stir in the sausage or bacon bits and continue with Step 3.
