This recipe came about because my stove top is currently out of order and I have been dying for eggs!
I usually eat an egg everyday either for lunch or breakfast and I needed my fix. We have a small convection oven, and thankfully for my time in the Czech Republic and Australia I have become quiiiiite familiar with cooking full blown meals in these things 🙂
The veggie bake is such an easy recipe and is a perfect dish to make on Sunday and have to eat for the whole week. Trust me, you won’t get sick of this thing.
Eggs, bread, vegetables and a bit of seasonings- what else could you want in a brekkie?? All the goods. All in one.
When I wake up super early in the morning, the last thing I want to do is to have to think about what I am going to have for breakfast. So when I prep this at the beginning of the week, I can wake up as groggy as every and don’t even have to think about what to eat! BAM WHAM it’s all ready to go!
Do yourself a favor, and enjoy a delicious, nutritious meal in the morning.
I hope you enjoy!! Send me a pic on Insta when you make this, I LOVE seeing your creations!!
Thanks for reading!
This egg and veggie bake is the perfect breakfast recipe to keep you fill and satisfied.
- 6 eggs
- 1/2 yellow onion, diced
- 1/2 red pepper, diced
- 1 large kale leaf, diced
- 1 tsp black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 c milk
- 1/2 c cherry tomatoes, halved
- 1/2 c french bread, cubed
- 1/ c grated parmesan cheese
- 4 basil leaves, diced
Preheat oven to 375 degrees.
In a large mixing bowl, add eggs and milk and whisk together until fully emulsified. Add in onion, red pepper, kale, cherry tomatoes, bread cubes, parmesan, salt, basil, pepper and garlic powder. Stir together.
Spray a 12×9 baking pan with oil so the egg doesn’t stick to the pan. Bake for about 30 minutes, or until the egg is solid and fully cooked.
This will stay well in the fridge for up to 3 days.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: breakfast, egg, vegetables, french bread, vegetable bake