Italian Vegetable Egg Bake (Printer-Friendly)
Savory Italian egg bake with veggies, cheese, and optional bacon or sausage. Perfect served warm or room temp.
# The Ingredients You'll Need:
→ Egg Mixture
01 -
6 large eggs
02 -
¼ cup milk
03 -
½ teaspoon salt
04 -
¼ teaspoon black pepper
→ Vegetables
05 -
1 cup chopped spinach
06 -
½ cup diced bell peppers (any color)
07 -
½ cup chopped onions
→ Add-ins
08 -
1 cup shredded cheese (Cheddar or mozzarella)
09 -
½ cup cooked bacon or sausage, chopped (optional)
→ Cooking Fat
10 -
2 tablespoons olive oil
# Step-by-Step Instructions:
01 -
Set oven temperature to 350°F (175°C) and allow it to preheat.
02 -
In a mixing bowl, whisk together eggs, milk, salt, and black pepper until smooth and uniform.
03 -
Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add chopped onions and bell peppers, sautéing until softened, about 5 minutes.
04 -
Incorporate chopped spinach into the skillet and cook until wilted, approximately 2 minutes. If using, fold in cooked bacon or sausage.
05 -
Pour the egg mixture evenly over the sautéed vegetables and meat. Stir gently to ensure even vegetable distribution.
06 -
Sprinkle shredded cheese atop the egg mixture. Cook undisturbed for 5 minutes until the edges begin to set.
07 -
Transfer skillet to the preheated oven. Bake for 15 minutes or until eggs are completely set and the surface attains a light golden hue.
08 -
Remove from oven and allow the dish to rest briefly. Slice into wedges and serve warm or at room temperature.
# Extra Tips:
01 -
Customize with mushrooms, zucchini, or fresh herbs for variation.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
03 -
Pair with a fresh side salad to complete the meal.