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In the world of versatile breakfast options, the Colorful Veggie Loaded Egg Bake stands out as a vibrant, nutritious choice that pleases both the eyes and the palate. This delightful dish is not only visually appealing, with its array of bright vegetables, but it also packs a nutritional punch, making it an ideal way to start the day or enjoy as a light dinner. The combination of eggs and a medley of vegetables creates a fulfilling meal that can be enjoyed by everyone, including those seeking healthier alternatives.

Veggie Loaded Egg Bake

Start your day on a vibrant note with the Colorful Veggie Loaded Egg Bake! Packed with nutritious vegetables like spinach, bell peppers, and cherry tomatoes, this visually appealing dish is perfect for breakfast, brunch, or a light dinner. It's a delightful combination of fluffy eggs and fresh veggies that caters to various dietary preferences. Easy to customize, share it with friends or family and enjoy a wholesome meal that's as tasty as it is nourishing!
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Ingredients
  

8 large eggs

1 cup spinach, chopped

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

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

½ cup red onion, diced

1 zucchini, grated

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

1 cup shredded cheese (cheddar or mozzarella work well)

2 tablespoons olive oil

Fresh parsley or chives for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and sauté for about 2 minutes until it becomes translucent. Add the bell peppers and mushrooms, cooking for an additional 3-4 minutes, until they begin to soften. Finally, stir in the spinach and grated zucchini, cooking until the spinach is wilted. Remove from heat and set aside.

      Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until well combined. Stir in the garlic powder, onion powder, paprika, salt, and black pepper.

        Combine Ingredients: Fold the sautéed vegetables into the whisked eggs. Add the halved cherry tomatoes and half of the shredded cheese, mixing gently until everything is well distributed.

          Prepare the Bake: Grease a 9x13 inch (or similar) baking dish with cooking spray or a light layer of olive oil. Pour the egg-vegetable mixture into the dish, spreading it evenly.

            Add Cheese Topping: Sprinkle the remaining shredded cheese over the top of the egg mixture.

              Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden and bubbly.

                Cool and Serve: Once baked, remove the egg bake from the oven and let it cool for about 5 minutes. Garnish with fresh parsley or chives if desired, then slice into squares and serve warm.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings