Veggie Egg Bake

8 Servings
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  • 1 tablespoon olive oil, plus more for the baking dish
  • 8 ounces white button mushrooms or cremini mushrooms, sliced
  • 2 cups chopped or thinly sliced carrots
  • 5 ounces baby spinach (about 5 packed cups)
  • 2 cups frozen diced potatoes, unthawed
  • 1 cup jarred roasted red pepper strips
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 12 large eggs
  • 2 cups half and half
  • 2 teaspoons kosher salt
  • 1 /4 teaspoon freshly ground pepper


  1. Place oven rack in the middle of the oven and preheat to 375 F.
  2. Coat a 9-by-13-inch pan with olive oil; set aside.
  3. In a large skillet over medium-high heat, warm 1 tablespoon of olive oil until shimmering. Add the mushrooms and carrots then cook until tender, about 5 minutes.
  4. Add the spinach. Toss until wilted and almost all the liquid is evaporated, about 5 minutes. Remove from heat. Stir in the potatoes and pepper strips.
  5. Spread in the baking dish as an even layer. Sprinkle with cheese.
  6. In a large bowl, whisk the eggs, milk, salt and pepper together. Pour over the vegetables.
  7. Bake until the top is golden-brown and a knife inserted in the middle comes out clean, roughly 50 to 55 minutes.
  8. Cool for 5 minutes before slicing and serving.