Recipe Box: vEGGie Bake

Love hearty breakfasts that satisfies the HANGRY? This vEGGie Bake comes in shareable size to enjoy with family and friends. Share as a side or main dish. Make ahead for breakfast or brunch. This vEGGie Bake is flavor-filled, protein-packed and easy to customize with ingredients you may already have at home like frozen vegetables, dairy and dairy-alternatives, spices and cooked meat.

Tips: These are helpful tips we use in our kitchen for getting the most out of cooking.

  • To make ahead, assemble the dish, cover and refrigerate overnight. Uncover before baking.
  • Break up the bag of frozen vegetables before adding them in the pan.
  • If using solid butter or coconut oil, place the butter or oil in the pan and place the pan in the oven for a few minutes while the oven is preheating. Use a timer to prevent the butter or oil from burning.

Tools: 9 x 13 baking pan, basting brush, bowl, whisk

Read more: Beef + Green Beans Sauté | Filipino Chicken Adobo | Bacon + Green Beans Sauté

EASIEST VEGGIE BAKE

  • Servings: 10
  • Difficulty: Easy, 7 ingredients, 1 pan
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🕔 40 minutes (quick and easy)
🥘 1 pan or pot
🌿 7 ingredients
🍴 10 servings

Ingredients:

1 tablespoon butter, coconut or olive oil
2 cups frozen vegetable(s) like chopped bell peppers, chopped spinach, chopped onions or hashed potatoes
12 eggs
1/2 cup grated cheese
1/2 cup milk
1/2 teaspoon garlic powder
1 teaspoon onion powder

Preparations:

PREHEAT oven to 400°F. If butter or oil is solid, MELT in a 9 x 13 baking pan while oven is preheating. GREASE bottom and sides of pan with melted butter or oil.

SPREAD vegetables into pan and set aside.

In a large bowl, BEAT eggs and STIR in remaining ingredients to combine. POUR egg mixture into pan. BAKE, uncovered, 30 minutes.

Portable Breakfast: Pour in muffin pan and bake.

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Roxanne of Mango + Paper

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