Simple Spring Veggie Egg Bake | An Easy and Delicious Brunch

This delicious veggie egg bake is perfect for a family breakfast or brunch! It is gluten-free and vegetarian and can be made dairy-free if needed. You can prep it the day before making brunch clean-up a breeze! Roast fingerling potatoes at the same time, add some toast, and you have a full plate of delicious healthy food.

This Veggie Egg Bake is the Perfect Brunch

If I’m hosting folks for brunch this is my go-to dish. I typically prep it the night before and have it ready to go in the oven the next morning. I love that it can accommodate all sorts of diets (with the exception of vegan). It is gluten-free and can be made dairy-free if needed. You could also just add cheese to half of the dish if you know a few people avoid dairy.

This is the perfect dish for Easter brunch or Mother’s Day brunch, neither of which is too far away! Recently when I made this, as the oven was preheating, I cut up some fingerling potatoes, put them directly on a pan then drizzled them with olive oil and some salt and pepper (no bowl to clean up!). I slid them into the oven along with the egg bake and they were done right about the same time!

If family or friends want to bring something for Easter brunch, have one person bring fruit salad, another some sort of pastry, another orange juice and champagne for mimosas, and voila! You have the perfect brunch with so little effort.

Ingredients for the Spring Veggie Egg Bake

The only thing that makes this spring are the veggies I use (with the exception of tomatoes and yellow summer squash which are both summer produce). Feel free to add more spinach or substitute another veggie if you don’t have something on hand.

• olive oil (for sauteing and drizzle)
• small to medium onion
• 4 cloves garlic, peeled and minced
• 2 yellow summer squash (or zucchini)
• 1 bunch asparagus
• fresh spinach
• grape or cherry tomatoes, cut in half
• thyme (dried or fresh)
• dried basil
• salt
• goat cheese, plain
• 12 eggs
• salt and pepper to taste

Materials Needed

_{This post contains affiliate links, which means I may make a small commission at no extra cost to you. So click away!}

• Large cutting board and knife
• Medium bowl or large glass measuring cup
• Large saute pan or frying pan
  • I like using GreenPan because it’s supposedly non-toxic and non-stick. I’m trying to get more into cast iron because it’s definitely not toxic, but it is a little intimidating.
• 9×13 glass or ceramic casserole dish (preferably with a lid for easy storage before and after baking)
  • A ceramic one like this
  • or a glass one with a lid

How to Make the Veggie Egg Bake

I think of recipes in stages. This recipe has two stages. In stage one, you’ll prep and saute the veggies, and beat the eggs. In stage two, you’ll bake, prep toppings, and serve.

Stage One

1. Drizzle a large saute pan with 1 Tbsp olive oil and put on medium heat.
2. Cut the onion and saute for 2-3 minutes.
3. While the onion is cooking, mince the garlic. Add it to the onion and cook an additional 1-2 minutes.
4. Cut the asparagus and yellow squash into bite-size pieces. Add to the saute mixture along with the thyme, basil, and salt. Saute for another 3-5 minutes or until the squash is tender and the asparagus is bright green.
5. Chop the spinach and add to saute pan. Just toss it and saute it for a minute or so (it will continue to cook in the oven).
6. Drizzle a 9×13 casserole dish with olive oil then add the sauteed veggies to the dish
7. Add the cut tomatoes (you can saute these, but I prefer them not to get too squashed so I just add them directly to the casserole dish)
8. Add the goat cheese to the veggie mix. I use my figures to put dollops of goat cheese throughout the casserole dish. You can either use it all here or reserve some to put on top of each individual serving.
9. Whisk the eggs together in a glass measuring cup or bowl and season with salt and pepper. Then pour the eggs over the veggies and cheese.
10. If you are baking it today, then continue on to stage two. If you are baking it tonight or tomorrow, then cover it and place it in the fridge. (It’s best to bake it within 24 hours)

Notes for stage one:

• My recipe calls for a dozen eggs, but if you are short, you can still make it. I would make sure to have at least 10 eggs and perhaps cut back on some of the veggies. If you want the egg to be thicker you can add more eggs or a little bit of milk to the eggs.
• Remember that the veggies will continue to cook in the oven so you don’t want to overcook them in the saute pan.

Stage Two

1. Preheat the oven to 350^o F (if it was in the fridge, then move it out to the counter while the oven is preheating)
2. Put it in the oven and bake it for 30-40 minutes. If you’re baking it right after stage one, then it will already be slightly warm and likely not need as long to bake. However, if you had it in the fridge it might take longer to bake in the oven.
3. While it’s baking prep any toppings you want to put on top.
   • Dice or mash some avocado with a little salt
   • Put fresh goat cheese on top with fresh thyme sprigs
   • Mince some fresh basil and tomatoes to put on top
   • Get creative with whatever sounds good to you!

Can I make it dairy-free?

Absolutely! I’ve gone through dairy-free phases and still make this but just eliminate the cheese. It is still delicious and if others want dairy you can add goat cheese on top of the individual servings. Because it is warm, the goat cheese should nicely soften in the dish. Another option is to add cheese to only half of the dish. Goat cheese doesn’t spread much when it melts so it won’t contaminate the other half. It should be easy enough to see which half contains white cheese.

Can I substitute other veggies?

Yes! One of the great things about this dish is that it is so versatile! There are so many veggies that work well in this dish. Many times I just work with what I have on hand. You can basically use any veggies and any cheese so get creative with what you have. If you don’t have yellow squash then use yellow pepper or zucchini. Use kale instead of spinach or mozzarella instead of goat cheese.

A great way to use old produce!

I hate letting food go bad. This is a perfect way to use veggies that are on their last leg. Cut them up, cut out the bad spots, saute them, and no one will know the difference! For example, some of my asparagus heads were slimy and one of my squash had brown spots on the skin. Looking at and eating my finished product, you would have no idea! In fact, if you look closely at some of my photos, I didn’t add spinach because I had so much asparagus that needed to be used and I didn’t want to overwhelm the dish with veggies.

What pairs well with a veggie egg bake?

It goes great with lots of other brunch food items. I’ve served it with roasted potatoes, a small side salad, toast, veggie sausage (yes that is a thing), fruit salad, coffee cake, etc. You name it and it likely pairs well with it.

Other Recipes You May Enjoy!

• HOMEMADE GLUTEN-FREE CORNBREAD | SIMPLE RECIPE WITH A DAIRY-FREE OPTION
• SPINACH AND BUTTERNUT SQUASH LASAGNA | A SIMPLE GLUTEN-FREE OPTION
• BLACK BEAN SWEET POTATO MEXICAN BAKE | GLUTEN FREE
• NO-KNEAD GLUTEN-FREE PIZZA DOUGH | HOW TO MAKE HOMEMADE PIZZA

PIN FOR LATER!

I’m a new blogger and saving this image to Pinterest can help me grow! Learn more about my blog HERE.