Cookwith

Name: Savory Breakfast Egg Bake with Roasted Veggies & Herbed Feta
Prep time: 45 min
Total time: 45 min
Yield: 5 servings
Ingredients: 10 large eggs; 1 cup whole milk; 1/2 cup feta cheese, crumbled; 1/2 cup shredded sharp cheddar cheese; 1 small zucchini, diced; 1 red bell pepper, diced; 1 small red onion, finely chopped; 1 cup cherry tomatoes, halved; 2 cups baby spinach, roughly chopped; 2 tbsp olive oil; 1/2 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp dried oregano; Salt and pepper, to taste; Fresh basil or chives, for garnish (optional)

Savory Breakfast Egg Bake with Roasted Veggies & Herbed Feta

TenderMelon9734

This savory breakfast egg bake is designed for summer meal prep—fresh, bright veggies roasted to bring out their flavor, layered into a fluffy, cheesy egg custard with pops of tangy feta and sharp cheddar. Inspired by snacking cake techniques, the bake is moist, sliceable, and perfect for grab-and-go breakfasts. Make ahead, store, and simply reheat for a satisfying, protein-rich start to your day. Enjoy the contrast of roasted vegetables and creamy eggs, with a fresh herby finish.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Toss zucchini, red bell pepper, and red onion with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread on sheet pan and roast for 15 minutes until just tender.
Lower oven to 350°F (175°C). Grease a 9x13-inch baking dish. In a large bowl, whisk eggs, milk, garlic powder, oregano, salt, and pepper until well combined.
Stir in roasted veggies, cherry tomatoes, spinach, feta, and cheddar. Pour mixture into the prepared baking dish. Drizzle remaining olive oil over the top.
Bake for 28-32 minutes, or until eggs are set in the center and the top is lightly golden. Let cool slightly, then slice into 5 portions.
Allow to cool completely before storing in airtight containers for meal prep. Refrigerate up to 5 days. To serve, reheat in microwave or oven. Garnish with fresh basil or chives, if desired.