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Welcome to the delicious world of the Garden Delight Veggie Loaded Egg Bake—a dish that perfectly marries taste, nutrition, and versatility. Whether you're looking for a hearty breakfast, a satisfying brunch option, or a light dinner, this egg bake is an ideal choice that caters to various occasions and dietary preferences. Packed with vibrant vegetables and protein-rich eggs, it not only fuels your body but also delights your taste buds.

Veggie Loaded Egg Bake

Discover the delicious Garden Delight Veggie Loaded Egg Bake, a versatile dish perfect for breakfast, brunch, or dinner. This nutritious recipe is packed with vibrant vegetables and protein-rich eggs, catering to various dietary needs. Easy to customize with your favorite ingredients, it features wholesome components like bell peppers, zucchini, spinach, and cheese for a flavor-packed experience. Enjoy this colorful dish that supports a healthy lifestyle and delights your taste buds!
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Ingredients
  

6 large eggs

1 cup milk (whole or any preferred alternative)

1 cup bell peppers, diced (mix of red, yellow, and green)

1 cup zucchini, diced

1 cup spinach leaves, chopped

½ cup cherry tomatoes, halved

½ cup onion, finely chopped

1 cup shredded cheese (cheddar or a blend)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh herbs for garnish (such as parsley or chives)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a bit of olive oil or cooking spray.

    Sauté the Veggies: In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 3-4 minutes until they start to soften. Then add the diced zucchini and chopped spinach. Cook for another 2-3 minutes until the spinach wilts and the zucchini is tender. Season with salt, pepper, garlic powder, and onion powder.

      Mix the Egg Mixture: In a separate large mixing bowl, whisk together the eggs and milk until fully combined. Season with additional salt and pepper to taste.

        Combine Ingredients: Fold the sautéed veggies into the egg mixture, followed by adding the halved cherry tomatoes and shredded cheese. Stir everything together until evenly distributed.

          Pour into Baking Dish: Pour the veggie and egg mixture into the prepared baking dish, spreading it evenly.

            Bake: Place the baking dish in the preheated oven and bake for about 30-35 minutes, or until the eggs are set and the top is lightly golden. You can check for doneness by inserting a toothpick; it should come out clean.

              Cool and Garnish: Once baked, remove the egg bake from the oven and let it cool for a few minutes before garnishing with fresh herbs of your choice.

                Serve and Enjoy: Slice into squares and serve warm. This dish is great as a hearty breakfast, a nutritious brunch, or even a light dinner!

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6