Cheesy Veggie Egg Bake Recipe

If you dream of a hearty, wholesome brunch that comes together with minimal fuss and maximum flavor, this Cheesy Veggie Egg Bake is guaranteed to earn a regular spot at your table. Packed with vibrant bell peppers, earthy mushrooms, creamy cottage cheese, and a cascade of fluffy eggs, it’s as inviting as a cozy Sunday morning and tastes just as comforting, too.

this Recipe

Ingredients You’ll Need

You truly don’t need a long grocery list to create big flavor—just a handful of fresh, everyday ingredients, each lending something special. This Cheesy Veggie Egg Bake is all about creamy richness, veggies that bring beautiful color and a touch of sweetness, and the pillowy texture you only get from a well-made egg casserole.

• Eggs: The foundation—twelve of them give the bake plenty of lift and a tender, fluffy bite.
• Cottage Cheese: Adds protein and a delicious creamy texture (don’t worry, it melts right in during baking!).
• Mushrooms: Their earthiness adds depth, and they sauté down to perfection.
• Bell Peppers: Bright pops of color with natural sweetness—use a mix for a rainbow effect!
• Green Onions: For a gentle, fresh zing that pairs beautifully with the eggs and veggies.
• Butter: Used to sauté veggies and build flavor right from the start.
• Salt and Pepper: The essential seasoning duo—adjust to taste for perfect balance.

Variations

One of my favorite things about this Cheesy Veggie Egg Bake is how flexible it is. Whether you’re looking to clean out your veggie drawer or work with dietary preferences, there’s a variation for everyone!

• Add Extra Cheese: Sprinkle in some shredded cheddar or Swiss on top for a gooey, golden finish.
• Go Meat-Lover’s: Stir in sautéed breakfast sausage, diced ham, or crisped bacon for an even heartier bake.
• Make it Dairy-Free: Swap cottage cheese with your favorite non-dairy alternative and use olive oil instead of butter.
• Play with Veggies: Try chopped spinach, kale, roasted zucchini, or cherry tomatoes for a fresh twist every time.

How to Make Cheesy Veggie Egg Bake

Step 1: Sauté the Veggies

Kick things off by preheating your oven to 375°F. While it warms up, melt butter in a skillet and add your mushrooms and bell peppers. A quick sauté draws out their flavors and ensures the veggies are perfectly tender (and not watery) in your finished Cheesy Veggie Egg Bake. Season generously with salt and pepper.

Step 2: Whisk the Eggs

Crack the eggs into a large mixing bowl, and whisk them until the yolks and whites are thoroughly combined. You’re looking for uniform color with no streaks remaining—this makes for a fluffier, more cohesive bake.

Step 3: Mix in all the Good Stuff

Add the cottage cheese and your sautéed mushrooms and peppers into the eggs. Give that bowl a good stir, then finish by folding in the diced green onions. A pinch more salt and pepper at this stage ensures that every bite is well seasoned.

Step 4: Assemble and Bake

Generously grease your 9×13 baking pan (a spritz of olive oil is perfect), then pour in the egg and veggie mixture. Pop it into your preheated oven and bake for 40–45 minutes. If you notice the top getting too brown, loosely cover the dish with foil and keep baking until the center is just set.

Step 5: Serve and Savor

Let your Cheesy Veggie Egg Bake cool for a few minutes before slicing. Serve it warm for that just-out-of-the-oven comfort, and don’t be shy with the garnishes!

How to Serve Cheesy Veggie Egg Bake

Garnishes

Nothing beats the finishing touch of a shower of fresh herbs—think chopped chives, dill, or parsley. A sprinkle of extra green onions or a few crumbles of feta can also add a little flair and flavor, making every bite of Cheesy Veggie Egg Bake even more irresistible.

Side Dishes

This Cheesy Veggie Egg Bake plays nicely with all sorts of sides. Pair it with a crisp green salad, some sliced avocado, or roasted potatoes for a genuinely complete brunch spread. For something sweeter, a colorful fruit salad or bakery-fresh toast is a dream match.

Creative Ways to Present

Elevate your presentation by baking in individual ramekins for personal portions, or serve squares on a rustic platter with extra veggies and herb sprigs for a brunch buffet. For potlucks, cut the Cheesy Veggie Egg Bake into bite-sized “egg squares” and add toothpicks for grab-and-go snacking!

Make Ahead and Storage

Storing Leftovers

Any leftovers can be tucked away in an airtight container and stored in the fridge for up to four days. The flavors meld and the bake holds its shape wonderfully—perfect for meal prep!

Freezing

This Cheesy Veggie Egg Bake is freezer-friendly, making it ideal for planning ahead. Let cool completely, portion into squares, wrap tightly or pop into freezer-safe containers, and enjoy within two months for best texture and taste.

Reheating

To reheat, simply microwave a slice or warm it in a 350°F oven until heated through. A touch of extra cheese on top before reheating can revive that irresistible oozy goodness, too!

FAQs

Final Thoughts

I can’t wait for you to try this Cheesy Veggie Egg Bake—it’s the kind of recipe you’ll want to share at every gathering and keep on hand for busy mornings. Whether you’re a brunch lover or just enjoy good, simple food, this bake is a true keeper. Happy cooking, and enjoy every cheesy bite!

Print