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pesto vegetable and mozzarella egg bake // cait's plate

pesto vegetable and mozzarella egg bake

  • Author: Cait


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!


  • 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


  1. Preheat oven to 350 degrees F
  2. Grease the bottom of an oven-safe baking dish (something larger than an 8×8 pan)
  3. Place chopped veggies in the bottom, sprinkle with salt & pepper
  4. Sprinkle cheese over the veggies
  5. Add eggs, oregano and additional salt & pepper into a separate bowl and whisk
  6. Pour whisked eggs and spices over the veggies
  7. Place small dollops of the pesto on top of the egg mixture, use a fork to stir around the dish if desired
  8. Bake for 20-30 minutes or until egg sets in the middle and sides begin to brown


  • Serving Size: 5 servings
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