Posted in Baked goods, Baking, breakfast, Brunch, Casserole, eggs, Uncategorized

Veggie Egg Bake

Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.

Veggie Egg Bake

6 large eggs
1/2 cup milk
1/2 onion, diced
1/2 bell pepper, diced
1 cup cherry tomatoes, sliced
2 tablespoons fresh dill, chopped finely
3/4 cup cheddar cheese, shredded
salt & pepper, to taste


Grease an 11×7” baking pan with cooking spray.
Preheat oven to 350 degrees.
Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine.
Add mixture to casserole pan; sprinkle dill and cheese evenly over top.
Bake for 30-40 mins or until cooked all the way through.
Let stand for 5 minutes before cutting.

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