Vegetable Supreme Egg Bake – Indulge in the mouthwatering delight of our Cheesy Vegetable Supreme Egg Bake! This irresistible recipe is packed with an array of colorful vegetables, savory cheese, and fluffy eggs, making it the perfect dish for a delightful brunch or a cozy family breakfast. The harmonious blend of flavors and textures in this dish is sure to captivate your taste buds. Get ready to dive into a wholesome meal that will leave you craving for more!
Picture this: It’s a lazy Sunday morning, and the aroma of a sizzling egg bake fills the air. The delightful anticipation spreads through the house, awakening the taste buds of your loved ones. As they gather around the table, their eyes light up with excitement, knowing that a special treat awaits them. This Vegetable Supreme Egg Bake has become a beloved staple in our household, cherished by my husband and our little family.
I remember the first time I served this dish. My husband, skeptical at first, took a hesitant bite. But as soon as the explosion of flavors hit his palate, his doubts vanished. With a wide smile, he proclaimed it to be the best egg bake he had ever tasted. From that day on, this recipe became a symbol of love, warmth, and togetherness in our home. We have shared countless joyous moments and laughter over this delightful dish, making it an integral part of our family traditions.
Why This Brunch Classic Shines?
- Bursting with Nutritious Vegetables: Our Vegetable Supreme Egg Bake is brimming with a colorful medley of mushrooms, carrots, baby spinach, and roasted red pepper strips. It’s a wholesome way to enjoy a variety of nutrient-rich veggies.
- Cheesy Goodness: Indulge in the melty goodness of shredded sharp cheddar cheese that blankets this egg bake, adding a rich and creamy element to each bite.
- Fluffy Eggs and Creamy Texture: With a generous amount of eggs and half-and-half, this dish achieves a velvety and satisfying texture that melts in your mouth.
- Versatile and Customizable: Feel free to experiment with your favorite vegetables or add your own twist to this recipe. It’s a versatile canvas for culinary creativity.
Ingredients:
- 1 tablespoon olive oil (15 ml)
- 8 ounces sliced white or brown mushrooms (225 g)
- 2 cups shredded carrots (260 g)
- 5 ounces baby spinach (about 5 packed cups) (140 g)
- 2 cups frozen diced potatoes, unthawed (340 g)
- 1 cup roasted red pepper strips (170 g)
- 2 cups shredded sharp cheddar cheese (225 g)
- 12 large eggs
- 2 cups half-and-half (480 ml)
- 2 teaspoons kosher salt (10 g)
- 1/4 teaspoon freshly ground black pepper (1 g)
Directions:
Preheat your oven to 375°F (190°C) and position a rack in the middle. Grease a 9×13-inch (23×33 cm) baking dish with olive oil and set it aside.
In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the mushrooms and carrots, and cook them for about 5 minutes, stirring occasionally until tender.
Add the baby spinach to the pan and toss it until wilted and most of the liquid has evaporated, approximately 5 minutes. Remove the pan from the heat and stir in the frozen diced potatoes and roasted red pepper strips.
Transfer the vegetable mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded sharp cheddar cheese over the vegetables.
In a large bowl, whisk together the eggs, half-and-half, kosher salt, and freshly ground black pepper until well combined. Pour this mixture over the vegetables in the baking dish.
Bake the egg bake for 50 to 55 minutes, or until the top is slightly golden-brown and a knife inserted in the middle comes out clean.
Allow the dish to cool for 5 minutes before slicing and serving. Each slice is a delicious symphony of flavors and textures that will have your taste buds dancing with joy.
Notes:
- Feel free to experiment with different types of cheese for a unique flavor profile.
- You can customize the vegetable selection based on your preferences or what’s in season.
- This dish can be prepared ahead of time and refrigerated overnight. Simply bake it the next morning for a hassle-free brunch.
In conclusion, our Cheesy Vegetable Supreme Egg Bake is a culinary masterpiece that brings together the goodness of colorful vegetables, creamy cheese, and fluffy eggs in a single dish. Whether you’re looking for a delightful brunch option, a satisfying breakfast, or a crowd-pleasing dish for family gatherings, this recipe has got you covered.
With its vibrant flavors, nutritious ingredients, and customizable nature, the Vegetable Supreme Egg Bake offers a delightful way to incorporate more veggies into your diet while indulging in cheesy goodness. It has the power to bring people together, creating cherished memories and warm moments of togetherness.
So, gather your loved ones around the table, let the tantalizing aroma fill the air, and watch as smiles light up their faces when they take their first bite. Experience the joy of sharing good food and the love it brings to your home.
Try our Vegetable Supreme Egg Bake recipe today and make it a part of your family traditions. Embrace the culinary adventure and create your own exciting stories around this delectable dish. Cheers to good food, happy moments, and the magic of a recipe that becomes a cherished part of your family’s culinary journey.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! You can prepare the egg bake the night before and refrigerate it. Just pop it in the oven the next morning, and you’ll have a fresh and delicious breakfast ready in no time.
Can I substitute the half-and-half with a different type of milk?
Absolutely! If you prefer a lighter option, you can use whole milk or a combination of milk and heavy cream. Keep in mind that the texture may vary slightly, but it will still be delicious.
Can I add meat to this recipe?
Of course! If you’re a meat lover, you can add cooked bacon, sausage, or ham to the vegetable mixture before baking. It will add an extra layer of flavor and heartiness to the dish.
Can I freeze the leftovers?
Yes, you can! Allow the leftover slices to cool completely, then individually wrap them in plastic wrap or store them in airtight containers. They can be frozen for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm in the oven or microwave.
Vegetable Supreme Egg Bake
Ingredients
- 1 tablespoon olive oil 15 ml
- 8 ounces sliced white or brown mushrooms 225 g
- 2 cups shredded carrots 260 g
- 5 ounces baby spinach about 5 packed cups (140 g)
- 2 cups frozen diced potatoes unthawed (340 g)
- 1 cup roasted red pepper strips 170 g
- 2 cups shredded sharp cheddar cheese 225 g
- 12 large eggs
- 2 cups half-and-half 480 ml
- 2 teaspoons kosher salt 10 g
- 1/4 teaspoon freshly ground black pepper 1 g
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the middle. Grease a 9x13-inch (23x33 cm) baking dish with olive oil and set it aside.
- In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Add the mushrooms and carrots, and cook them for about 5 minutes, stirring occasionally until tender.
- Add the baby spinach to the pan and toss it until wilted and most of the liquid has evaporated, approximately 5 minutes. Remove the pan from the heat and stir in the frozen diced potatoes and roasted red pepper strips.
- Transfer the vegetable mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded sharp cheddar cheese over the vegetables.
- In a large bowl, whisk together the eggs, half-and-half, kosher salt, and freshly ground black pepper until well combined. Pour this mixture over the vegetables in the baking dish.
- Bake the egg bake for 50 to 55 minutes, or until the top is slightly golden-brown and a knife inserted in the middle comes out clean.
- Allow the dish to cool for 5 minutes before slicing and serving. Each slice is a delicious symphony of flavors and textures that will have your taste buds dancing with joy.
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