Description
This delicious cheddar vegetable egg bake is perfect for breakfast or brunch!
Ingredients
Scale
- 18 large eggs
- ½ cup milk (120 mL)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 cup shredded cheddar cheese (114 g)
- ½ cup diced mushrooms (64 g)
- ½ green bell pepper
- ½ red bell pepper
Instructions
- Prep: Preheat oven to 350°F (176°C). Grease a large (12 x 17 inch) rimmed baking sheet well.
- Blend: Add eggs, milk, salt, and pepper to a blender. Blitz for about 30 seconds, or until combined and frothy.
- Assemble: Pour eggs into prepared baking sheet. Evenly top with cheese, mushrooms, and bell peppers.
- Bake: Carefully transfer to the oven and bake for 20 minutes, rotating the pan once during baking to ensure even cooking.
- Serve: Cut into squares and serve hot, by itself, with toast, or on breakfast sandwiches!
Notes
- This dish works great for meal prep and can be stored in the refrigerator for leftovers.
- Feel free to add more vegetables or different types of cheese according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 300mg