Veggie Egg Bake

December 16th, 2019

Chopping Board with Veggies

By Gloria Stoverink

Add some veggies to your Christmas morning with this make-ahead Veggie Egg Bake.

Servings: 9


  • 12 large eggs
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 cup cherry tomatoes, chopped
  • 2 cups kale, roughly chopped
  • ½ cup feta cheese or cheese of choice
  • 1 cup milk
  • Salt and pepper, to taste


  1. Preheat oven to 400 degrees fahrenheit. Grease a large casserole pan with oil or butter. 
  2. Add a drizzle of oil to pan and stir in onion over medium heat. Cook until translucent (about 3 minutes). Add in bell pepper and cook for 1 minute. Crack eggs into a large mixing bowl. Whisk well and add milk. Add cooked onion, bell peppers, tomatoes, kale, cheese, salt and pepper and stir to combine. *You can stop here and cover with plastic wrap and place in the refrigerator and bake in the morning, if desired.
  3. Add mixture to casserole pan and bake for 30 minutes or until cooked through. Let stand for 10 minutes before slicing.