Easy Veggie Egg Bake

 

Easy Egg Muffin | Vegetable Omelette Muffin Recipe | Easy Breakfast Recipe | Snacks Recipe | Toasted

Video taken from the channel: Toasted


 

Healthy Vegetarian Breakfast Strata

Video taken from the channel: From Scratch Fast


 

Easy Breakfast Recipe: Baked Egg & Veggies

Video taken from the channel: Heather Robertson


 

Creamy Vegetable Casserole Recipe Easy Casserole Recipe

Video taken from the channel: MadhurasRecipe Hindi


 

Simple Veggie Egg Bake | Nutrition Stripped

Video taken from the channel: Nutrition Stripped


 

How to Make an Egg Bake | Brunch Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

Easy Egg Bake Recipe

Video taken from the channel: Chef Buck


 

Easy Egg Muffin | Vegetable Omelette Muffin Recipe | Easy Breakfast Recipe | Snacks Recipe | Toasted

Video taken from the channel: Toasted


 

Healthy Vegetarian Breakfast Strata

Video taken from the channel: From Scratch Fast


 

Creamy Vegetable Casserole Recipe Easy Casserole Recipe

Video taken from the channel: MadhurasRecipe Hindi


 

Simple Veggie Egg Bake | Nutrition Stripped

Video taken from the channel: Nutrition Stripped


 

How to Make an Egg Bake | Brunch Recipes | Allrecipes.com

Video taken from the channel: Allrecipes


 

Easy Egg Bake Recipe

Video taken from the channel: Chef Buck


 

Easy and Healthy Spinach Egg Casserole

Video taken from the channel: dolcevitadisenorita


Ingredients 12 eggs 1/2 tsp garlic powder 1/2 tsp black pepper 1/4 tsp salt 1 1/2 C fresh baby spinach, chopped 1/2 of an orange or red bell pepper, chopped 1/2 C cherry or grape tomatoes, quartered 1/4 C onion, chopped 1 C shredded part-skim mozzarella cheese, divided 1/2 C shredded cheddar cheese. Ingredients 12 large eggs 1 small onion, diced 1 bell pepper, diced 1 cup cherry tomatoes (or two large tomatoes, chopped) 2 cups roughly chopped kale 1/2 cup crumbled cheese (I use feta) 1 cup milk* salt + pepper, to taste olive oil or butter. Heat the olive oil in a skillet over medium-high heat.

Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Instructions.

Arrange a rack in the middle of the oven and heat to 375°F. Coat a 9x13-inch baking dish with olive oil; set aside. Heat the 1 tablespoon of oil in a large frying pan over medium-high heat until shimmering. Add the mushrooms and carrots and cook, stirring.

Grease 8-inch square (2-quart) baking dish. 2 Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add potatoes, mushrooms and onions; cook 5 to 8 minutes or until tender, stirring occasionally. In a large mixing bowl beat the eggs, ricotta, Parmesan cheese, salt, pepper and Italian seasoning until completely combined.

Stir in sliced zucchini, diced tomatoes and well-drained spinach. When combined, transfer to prepared baking dish and bake for 1 hour or until the center is set and the casserole has browned slightly. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables.

Transfer to an 11x7-in. baking dish coated with cooking. Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch casserole dish.

Step 2 Melt 1 tablespoon butter in a saucepan over medium heat; cook and stir mushrooms, green bell pepper. An easy make-ahead breakfast casserole perfect for entertaining, serving groups, on holiday mornings, or for brunch. Packed with vegetables, this is always a favorite every time I serve it. I’m such a fan of make-ahead breakfast casseroles, especially this oh-so-easy Vegetable Egg Bake. Hash Brown Egg Bake A package of frozen potatoes makes this hash brown egg casserole simple to prepare.

Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare.

List of related literature:

-Mix and put in a lecithin-sprayed baking dish: 1 diced RED ONION, 8-oz. sliced MUSHROOMS, 3 cups diced, cooked TURKEY, 1 cup ORGANIC Low Fat CHICKEN BROTH, ‘/, cup snipped FRESH PARSLEY, 1 cup Low Far COTTAGE CHEESE, 2 TBS LEMON JUICE, ‘/, cup grated PARMESAN CHEESE, and 2 Eggs.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Spread in a single layer, and bake until the vegetables are lightly caramelized and tender, 30 to 40 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

8 eggs * 2 cups raw vegetables, whatever you have * in the fridge (asparagus, mushrooms, onion, pumpkin, zucchini) 2 cups chopped leftover or * par-cooked ’n’frozen veggies, like pumpkin, sweet potato and broccoli.

“I Quit Sugar Cookbook” by Sarah Wilson
from I Quit Sugar Cookbook
by Sarah Wilson
eBookit.com, 2013

Sprinkle with the grated cheese—design the cheese around the eggs if you’d like—and bake until the eggs set, about 10 to 15 minutes.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add the egg mixture to the pan and sprinkle with the cooked vegetables, chopped tomatoes and grated cheese.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
by Magdaleen van Wyk
Penguin Random House South Africa, 2018

4 garlic cloves, minced 1/4 cup tahini Bake for 20-25 minutes or until your eggplant is soft.

“Let's Get Saucy: 55+ vegan sauce recipes that will blow your mind.” by Hannah Janish
from Let’s Get Saucy: 55+ vegan sauce recipes that will blow your mind.
by Hannah Janish
CreateSpace Independent Publishing Platform, 2018

Note: I’ve never been good at flipping omelets, so I love the idea of a frittata like this basic veggie one.

“Glycemic Index Diet For Dummies” by Meri Reffetto
from Glycemic Index Diet For Dummies
by Meri Reffetto
Wiley, 2014

note: If you tolerate dairy, ¼ cup of grated Parmesan or shredded cheddar cheese would be a great addition to this frittata.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

In a medium pan, scramble the egg with 1 tablespoon extra-virgin olive oil and 1½ cups fresh spinach.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Add the eggs, avocado, tomatoes, onion, green 1/2 teaspoon salt onions, and cilantro, and mix.

“Secrets of Colombian Cooking” by Patricia McCausland-Gallo
from Secrets of Colombian Cooking
by Patricia McCausland-Gallo
Hippocrene Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

58 comments

Your email address will not be published. Required fields are marked *

  • Never EVER heat a nonstick pan empty! Also that pan is so scratched up that it should have been discarded long ago! The pan lid was also filthy!

  • Very nice video she very clearly explained the receptor short and sweet sure she inspired me to give it a try clever lady thank you for sharing

  • Господа! Что ж вы такие жестокие?! Дайте перевод пожалуйста, на английский или русский. Грех такие маффины не приготовить. В коеце не понятно, в сухую сковороду поставили? А разве они приготовятся? Вндь тесто получилось очень плотное. Спасибо. Татьяна

  • Oh looks yummy my son will love this!!! Looks like a quiche less an ingredient or 2….. Tha I You will try it…. New subscriber…. Thank You & Hava Wonderful Day!!!!

  • This looks scrummy and easy too (great for a reluctant cook like me). As you make it ahead, can it be eaten cold or can it be reheated? I am guessing it cannot be frozen?

  • Looks absolutely yummy! And you could add so many other ingredients too! Just one suggestion, I wouldn’t use olive oil for cooking, it’s flavor tends to be strong and it’s a delicate oil that doesn’t work well with high heat (breaks down/burns).

  • I am a huge fan chef buck. my husband and 2 teen boys love everything I’ve made from you, except cauliflower pizza. If your ever in Chicago please do a meet and great.

  • Bravo! Excellent Recipe. A big thank you for sharing. Our resident chefs, Loopy Lemon and Awesome Aubergine have copied this recipe into their Book of secret delights.
    WOO,
    https://youtu.be/eeT6muSZiNg

  • Chef Buck, you awesome. Just found your channel and already have tried a few of your recipes! Love the cauliflower crust pizza.

  • Mmmmm ya I made a Bella mushroom & cabbage. Half sautéd cabbage in evoo. With hot pepper flakes Cavenders season. Same with the chopped bellas.. mix two eggs, touch o milk, half cup mozzarella, 7 half teaspoons whipped cream cheese… whip together pour over top with mozzarella bake 350. Top with green onion to serve. Gawd omg good.. You n camera girl are magnifico!! ��❤

  • Wow. Even the commentary was perfect. Chef Buck, thanks a million for making this informative and funny video. Gave me a refresher on how to make a delicious egg bake. You rock!

  • Don’t add the milk and it will be more of an omelette consistency. Yours looks too much like scrambled egg. Theres also no need to pre cook the veg just put all cooked meat, veg in a casserole pour over beaten eggs no milk and season and cook till brown. Yum

  • Wow. Even the commentary was perfect. Chef Buck, thanks a million for making this informative and funny video. Gave me a refresher on how to make a delicious egg bake. You rock!

  • Great video, easy and to the point not too much blabbering like most. Nice clean presentation. Other than spinach, does one have to cook the veggies?

  • I made a smaller amount with four eggs; added a teaspoon of pesto to the egg mix before pouring it. Just had some, fresh out of the oven. Delicious! Thank you, Chef Buck.

  • Sooo I wanted to make this since it looked really easy and fun to make. I followed all the steps and it is not working… Idk what I’m doing wrong T+T

  • I am a huge fan chef buck. my husband and 2 teen boys love everything I’ve made from you, except cauliflower pizza. If your ever in Chicago please do a meet and great.

  • I’m going to call this brunch so I can have a cheap ass mimosa(s) yup totally made that plural…. heck going to have some Cuban seasoning and toasted Cuban bread and make a pitcher of red sangria with it to with a Latin flair..,. My happy ass is still on vacation time and whelp if I can drink and be merrry with a meal I’m going to do it!! Only love once mind as well be happy!! Hope you and CG are doing fantastico enjoying your Mexican tour ���� May 2020 treat you both well and is filled with good luck, well wishes and another year of beautiful life!!

  • I love Chef Buck, but how do you convert cups to ounces/pounds? I cannot understand how to measure veg into cups! Can Chef Buck convert the recipes?

  • Chef Buck, you awesome. Just found your channel and already have tried a few of your recipes! Love the cauliflower crust pizza.

  • Chef Buck is the undefeated World Champion!! I Lost 30+ lbs…. and got ripped… 8pack abs… with this recipe… this is my secret weapon! Thx chef!! SALUTE!!!

  • Hmm…..chef Buck the Jennifer writing this comment knows that “you” chef Buck is being affected by some type of force due to you putting oil in a pan that is nonstick…..Depopulate

  • Just made this last night and it was delicious.  This was easy to make and tastes better the day after.  I used ground turkey, spinach, mini sweet peppers, and cheddar cheese.

  • I put lots of herbs in too, eggs an cheese are my weakness, I tend to make this sort of thing when there are lots of eggs left that need using up, I buy loads of eggs as I do a lot of baking,

  • Not a Spanish lover I’ll even looking at the picture I almost want to gag I guess you have to love spinach spinach do you appreciate it

  • I made one the other day. Came out really well. Garnished with bacon. I had tomatoes, cheese, brocolli, peas, turkey sausage, cauliflower and olives. I am looking at other recipes for inspiration, I suppose I could try the cheese at the bottom. I’m thinking of a pizza Margherita flavor. Some tomatoes, basil and mozzarella. Then add a home made marinara on top and fresh mozzarella. I may also try alla parmigiana.

  • I never drain the liquid because it makes the egg bake moister which is how I prefer it. Also never add flour and it’s no problem. Great recipe!

  • This recipe has been in my family’s cookbook for years. Love it. We use two cans of Pillsbury crescent rolls on the bottom to make a buttery crust. So good.

  • This is looking good and I always need a new way to cook eggs.  I will doing this tomorrow am with some homemade hot sausage instead of the ham part, can’t wait and tyvm.

  • In the old days, lol, we called these egg casseroles. Yours looks like a delicious combination! My husband would love those peppers added in there. �� �� These also freezes well, too! Enjoying your channel. Take care now. Carol

  • That looks good! I do a lot of impromptu quiches sans the pie crust. It’s a great Keto-diet option! I made a similar one last weekend and still have enough for lunch today! I’m going to try your recipe next. Thank you for sharing. I’m digging your channel.
    ����

  • Watch as many egg industry videos as you can bear. Watch what happens to baby male chicks. Eggs are not healthy & the egg industry is full of severe animal cruelty.

  • Thanks for the recipe. I could not add tomatoes because of the lectin. Dr. Steven Gundry, cardiologist now alternative doctor—has helped me greatly!

  • Hmm…..chef Buck the Jennifer writing this comment knows that “you” chef Buck is being affected by some type of force due to you putting oil in a pan that is nonstick…..Depopulate

  • Mmmmm ya I made a Bella mushroom & cabbage. Half sautéd cabbage in evoo. With hot pepper flakes Cavenders season. Same with the chopped bellas.. mix two eggs, touch o milk, half cup mozzarella, 7 half teaspoons whipped cream cheese… whip together pour over top with mozzarella bake 350. Top with green onion to serve. Gawd omg good.. You n camera girl are magnifico!! ��❤

  • Don’t add the milk and it will be more of an omelette consistency. Yours looks too much like scrambled egg. Theres also no need to pre cook the veg just put all cooked meat, veg in a casserole pour over beaten eggs no milk and season and cook till brown. Yum

  • Thank you for the video…just put the egg bake in the oven…p.s. Love the Chef Jammies…(like, “wear “whatever the hell you want.” May you be blessed in mind, body, & spirit!! In Gratitude…

  • I made this couple days ago and it turned out really good. I added crispy bacons, Italian sausages, diced jalapeños, and instead of bell peppers I diced up cheery tomatoes. Thank you. ��

  • I made a smaller amount with four eggs; added a teaspoon of pesto to the egg mix before pouring it. Just had some, fresh out of the oven. Delicious! Thank you, Chef Buck.

  • Sooo I wanted to make this since it looked really easy and fun to make. I followed all the steps and it is not working… Idk what I’m doing wrong T+T

  • I never drain the liquid because it makes the egg bake moister which is how I prefer it. Also never add flour and it’s no problem. Great recipe!

  • Just made this last night and it was delicious.  This was easy to make and tastes better the day after.  I used ground turkey, spinach, mini sweet peppers, and cheddar cheese.

  • That looks good! I do a lot of impromptu quiches sans the pie crust. It’s a great Keto-diet option! I made a similar one last weekend and still have enough for lunch today! I’m going to try your recipe next. Thank you for sharing. I’m digging your channel.
    ����

  • I love Chef Buck, but how do you convert cups to ounces/pounds? I cannot understand how to measure veg into cups! Can Chef Buck convert the recipes?

  • Chef Buck is the undefeated World Champion!! I Lost 30+ lbs…. and got ripped… 8pack abs… with this recipe… this is my secret weapon! Thx chef!! SALUTE!!!

  • Bravo! Excellent Recipe. A big thank you for sharing. Our resident chefs, Loopy Lemon and Awesome Aubergine have copied this recipe into their Book of secret delights.
    WOO,
    https://youtu.be/eeT6muSZiNg

  • In the old days, lol, we called these egg casseroles. Yours looks like a delicious combination! My husband would love those peppers added in there. �� �� These also freezes well, too! Enjoying your channel. Take care now. Carol

  • I put lots of herbs in too, eggs an cheese are my weakness, I tend to make this sort of thing when there are lots of eggs left that need using up, I buy loads of eggs as I do a lot of baking,

  • Thank you for the video…just put the egg bake in the oven…p.s. Love the Chef Jammies…(like, “wear “whatever the hell you want.” May you be blessed in mind, body, & spirit!! In Gratitude…

  • I’m going to call this brunch so I can have a cheap ass mimosa(s) yup totally made that plural…. heck going to have some Cuban seasoning and toasted Cuban bread and make a pitcher of red sangria with it to with a Latin flair..,. My happy ass is still on vacation time and whelp if I can drink and be merrry with a meal I’m going to do it!! Only love once mind as well be happy!! Hope you and CG are doing fantastico enjoying your Mexican tour ���� May 2020 treat you both well and is filled with good luck, well wishes and another year of beautiful life!!

  • Bun! De făcut! Poți adăuga ce vrei, nu e nevoie să dăm noi sugestii. Omletele, salatele, sandwich-urilepoți improviza cu zecile! Bravo!

  • Господа! Что ж вы такие жестокие?! Дайте перевод пожалуйста, на английский или русский. Грех такие маффины не приготовить. В коеце не понятно, в сухую сковороду поставили? А разве они приготовятся? Вндь тесто получилось очень плотное. Спасибо. Татьяна

  • This is looking good and I always need a new way to cook eggs.  I will doing this tomorrow am with some homemade hot sausage instead of the ham part, can’t wait and tyvm.

  • Thanks for the recipe. I could not add tomatoes because of the lectin. Dr. Steven Gundry, cardiologist now alternative doctor—has helped me greatly!

  • I made one the other day. Came out really well. Garnished with bacon. I had tomatoes, cheese, brocolli, peas, turkey sausage, cauliflower and olives. I am looking at other recipes for inspiration, I suppose I could try the cheese at the bottom. I’m thinking of a pizza Margherita flavor. Some tomatoes, basil and mozzarella. Then add a home made marinara on top and fresh mozzarella. I may also try alla parmigiana.

  • This recipe has been in my family’s cookbook for years. Love it. We use two cans of Pillsbury crescent rolls on the bottom to make a buttery crust. So good.

  • Dear madam for your information casserole means pan in French pls remove the word casserole French people saw this they can laugh at us

  • Never EVER heat a nonstick pan empty! Also that pan is so scratched up that it should have been discarded long ago! The pan lid was also filthy!