For most, breakfast is the hardest meal to include some vegetables. To be honest, the idea of chopping vegetables first thing in the morning isn't high on my list of things to do first thing in the morning.
That’s where this easy egg bake comes in. It's loaded with sautéed spinach, peppers and mushrooms and held together in a creamy cheddar cheese and egg base, this breakfast casserole is a tasty and healthy way to start your day.
It has vegetables that can be found pre-cut at the supermarket, making this a no-chop breakfast that is simple to throw together.
- 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
1. Arrrange 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.
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.