this delicious egg bake is loaded with protein, fiber and flavor. pair it with some fruit and whole grain bread for a fully balanced breakfast or with a salad and avocado for an easy lunch!
I love an egg bake. Whether it’s with broccoli, peppers and feta or spinach, tomato and mozzarella, it’s something that I always find myself coming back to.
They make for the easiest breakfasts and they’re SO filling because you can add veggies, cheese and heart-healthy fats to them.
I also love eggs because they’re an incredibly affordable source of protein meaning that even in my broke grad school days, I could afford to keep them on the menu!
You can also mix them up to be anything you want. Use whatever vegetables you have on hand, throw them in and you’re good to go! The type of cheese and spices you use can completely transform the bake so that no two are the same. While this particular bake is more on the Italian side of things, you can also use peppers, chili powder and Mexican-blend cheese and suddenly it’s Mexican-inspired!
You can serve it with mixed greens, avocado, whole grain toast…the sky is the limit. I personally love to serve my egg bakes with mixed greens – it feels like such a light, refreshing meal but is actually incredibly filling thanks to all the protein from the eggs and the cheese as well as the fiber from the veggies.
No matter how you choose to serve it, I promise you you’ll love it. If for no other reason than it feels really nice to have a fancy egg breakfast done in a flash (aka – press of a microwave button!) on a weekday morning!
pesto vegetable and mozzarella egg bake
Description
this delicious egg bake is loaded with protein, fiber and flavor. pair it with some fruit and whole grain bread for a fully balanced breakfast or with a salad and avocado for an easy lunch!
Ingredients
- 10 eggs (note: you can split half and half between whites and whole eggs if you prefer)
- 1/2 cup broccoli florets, roughly chopped
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved
- 1/3 cup shredded mozzarella cheese
- 1 teaspoon oregano
- Salt & pepper to taste
- 4 tablespoons pesto
Instructions
- Preheat oven to 350 degrees F
- Grease the bottom of an oven-safe baking dish (something larger than an 8×8 pan)
- Place chopped veggies in the bottom, sprinkle with salt & pepper
- Sprinkle cheese over the veggies
- Add eggs, oregano and additional salt & pepper into a separate bowl and whisk
- Pour whisked eggs and spices over the veggies
- Place small dollops of the pesto on top of the egg mixture, use a fork to stir around the dish if desired
- Bake for 20-30 minutes or until egg sets in the middle and sides begin to brown
Nutrition
- Serving Size: 5 servings
Sounds so good! If you use half egg half egg whites, do you need to add extra egg whites or cut back on baking time?
If you sub 1/2 with whites, I would whip the egg whites first in order to incorporate some air (which will help make up for the volume) – they don’t have to be whipped to stiff peaks, just enough to get some air into them (you’ll see them start to bubble and will know they’re getting air!). In terms of baking time, you can go toward the lower end of the range, but it shouldn’t take that much shorter a time if at all. 🙂
Pesto in eggs sounds delicious! I’ll have to try this egg bake for breakfasts soon. Whenever I make a batch of pesto, there’s always about 1/4th cup left so this would be perfect for it. I love the idea of dallop-ing the pesto and cheese amongst the veggies.
Yes exactly! That’s totally why I added it into this dish!
Yummy! How long will this keep in the fridge?
I ate mine all week long so I would say at least 5 days if you keep it in a airtight container like a tupperware 🙂