Vegetable Supreme Egg Bake – Packed with sharp cheddar, roasted red peppers, earthy mushrooms, and tender spinach alongside creamy half-and-half and hearty diced potatoes, this bake brings warmth to every bite and fits right into any breakfast or brunch gathering.
Every now and then, you stumble onto a recipe that just becomes a “thing” in the family. This Vegetable Supreme Egg Bake? It’s that one for us. I first made it one Sunday morning with a fridge full of odds and ends: some leftover spinach, half a bag of potatoes, and a forgotten pack of mushrooms. Figured, why not toss it all together with some eggs and see what happens?
When I pulled it out of the oven, bubbling with melted cheddar and smelling like heaven, I knew I was onto something. Now, anytime I suggest making it, I can count on a chorus of “yeses” before I’ve even finished the question. If you’ve got a house full on the weekend or need something reliable for a big brunch spread, this bake just does the job. And it’s been holding its own at every family breakfast since that random Sunday.
What makes this Vegetable Supreme Egg Bake truly special?
This bake isn’t just another breakfast casserole; it’s got a personality of its own. For one, it’s surprisingly filling but doesn’t leave you with that heavy “maybe I should nap now” feeling. The roasted red peppers bring a little bit of smoky sweetness that cuts through the richness of the cheddar, while the diced potatoes hold up nicely, adding a hearty bite without taking over. Also, it’s a one-pan hero – that’s a win in my book because who has time for a sink full of dishes on a Sunday morning? And let’s face it: those layers of vibrant veggies, from earthy mushrooms to the tender spinach, make this egg bake look pretty darn impressive on the table. It’s that rare combo of nourishing, satisfying, and downright cozy.
What You Need To Make This Vegetable Supreme Egg Bake Recipe?
This recipe keeps things simple, and that’s part of what I love. The ingredients are straightforward but come together in a way that feels like more than the sum of its parts. Here’s a closer look at what each one brings to the table:
- Sharp Cheddar Cheese – You’ll want the sharpest cheddar you can get for that classic, slightly tangy kick. It’s the cheesy backbone of the dish, so go big here and let it do its thing.
- Eggs – Obviously, the star of the show. Large eggs are ideal, creating that creamy, fluffy texture we’re going for.
- Olive Oil – A little bit for greasing the pan and a touch for cooking the veggies. It gives a slight Mediterranean vibe and keeps everything from sticking.
- Roasted Red Pepper Strips – These add a unique sweetness and slight smokiness that’s hard to resist. Plus, they add a pop of color that just feels right.
- Frozen Diced Potatoes – The secret to saving time! Straight from the freezer, they cook up perfectly without needing to thaw.
- Baby Spinach – It wilts down quickly and adds a fresh green layer that’s packed with nutrients.
- Half-and-Half – This is what makes the egg mixture creamy and rich without going overboard. If you’re feeling indulgent, you could try heavy cream, but half-and-half does the trick.
- Mushrooms – They bring that lovely, earthy depth, making every bite feel a bit more substantial.
- Shredded Carrots – An unexpected touch of sweetness and crunch that lightens up the heavier flavors. Trust me, it’s worth it.
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Steps To Make Vegetable Supreme Egg Bake
Alright, here’s how this bake comes together. It’s honestly so simple, but I’ll walk you through each step because a bit of detail makes all the difference.
- Preheat Your Oven
First things first, preheat that oven to 375°F (190°C) and put the rack right in the middle. This way, the bake cooks evenly without any soggy or overly browned spots – it’s a small step that really pays off. - Prepare the Baking Dish
Grab your 9×13-inch baking dish and brush a little olive oil all over the bottom and sides. This makes sure that every slice comes out clean, plus, it adds a bit of flavor too. - Sauté the Vegetables
Heat a large pan over medium-high and drizzle in a bit more olive oil. Toss in the shredded carrots and mushrooms first; they need a good 5 minutes to soften and bring out their flavors. Then, throw in the spinach – watch it shrink down almost instantly. - Add Potatoes and Roasted Red Peppers
Now it’s time for the potatoes and roasted red pepper strips. Give it all a good stir so the flavors start mingling. And hey, if you’re like me and accidentally add a bit too much of one or the other, that’s okay – it’s part of the fun. - Layer and Add Cheese
Pour the veggie mix into your greased baking dish, spreading it evenly, and then top generously with shredded cheddar. That cheese is going to melt down into the veggies, bringing it all together in one melty, delicious layer. - Whisk the Egg Mixture
In a mixing bowl, whisk together your eggs, half-and-half, salt, and pepper until smooth. Pour this over the veggie-cheese mixture. I always take a minute to make sure it’s spread out evenly – it’ll make for a prettier bake in the end. - Bake to Perfection
Pop the dish into the oven for around 50 minutes. You’re looking for a toothpick to come out clean when poked in the center. And don’t rush it; the longer it bakes, the more those flavors deepen and the texture becomes just right. - Let It Rest, Then Serve
Once it’s done, let it sit for a good 5 minutes to firm up. This is the hardest part for me – the smell is incredible, and I just want to dig in! But trust me, that short wait makes slicing much easier.
Storage Options:
Leftovers? Lucky you! This bake stores incredibly well, making it perfect for quick meals throughout the week. Once it’s cooled, cut it into portions and store them in an airtight container. In the fridge, it’ll stay fresh for up to 4 days. Just reheat slices in the microwave or oven for a warm, melty bite anytime. If you want to freeze it, wrap individual portions tightly and place them in a freezer-safe container. It’ll last up to 2 months that way. Just thaw in the fridge overnight and heat it up when you’re ready.
Variations and Substitutions:
This egg bake is perfect as-is, but it’s also pretty forgiving if you feel like mixing things up:
- Cheese Variety – If sharp cheddar isn’t your thing, go with Monterey Jack, Swiss, or even a hint of blue cheese for a different twist.
- Extra Veggies – Bell peppers, zucchini, or even some cherry tomatoes can add an extra layer of flavor and freshness.
- Protein Boost – Feeling like you need a bit more oomph? Toss in some diced ham, cooked bacon, or crumbled sausage. It’ll take this bake from brunch to lunch or dinner easily.
- Milk Substitute – If you’re out of half-and-half, no worries. Whole milk, almond milk, or even a touch of coconut milk can work, though each will slightly change the flavor and texture.
- Spice it Up – Add a pinch of cayenne or a splash of hot sauce to the egg mixture if you’re in the mood for a little kick.
There you have it! This recipe is adaptable and forgiving, so don’t be afraid to make it your own.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Vegetable Supreme Egg Bake
Ingredients
- 2 cups shredded sharp cheddar cheese
- 12 large eggs
- 1 tablespoon olive oil plus additional for greasing the baking dish
- 1 cup roasted red pepper strips
- 2 cups frozen diced potatoes do not thaw
- 2 teaspoons kosher salt
- 5 ounces baby spinach approximately 5 packed cups
- ¼ teaspoon freshly ground black pepper
- 2 cups half-and-half
- 8 ounces sliced white or brown mushrooms
- 2 cups shredded carrots
Instructions
Preheat the Oven
- Begin by preheating the oven to 375°F (190°C), positioning the oven rack in the center to ensure even baking.
Prepare the Baking Dish
- Lightly grease a 9×13-inch baking dish with olive oil to prevent sticking and to add a subtle layer of flavor.
Sauté Vegetables
- Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the shredded carrots and sliced mushrooms. Sauté these vegetables for about 5 minutes or until softened.
Add Spinach
- Add the baby spinach to the pan and continue cooking for an additional 5 minutes, or until the spinach has wilted completely. Remove the pan from heat.
Combine Potatoes and Peppers
- Stir in the roasted red pepper strips and frozen diced potatoes with the sautéed vegetables until all ingredients are well combined.
Transfer to Baking Dish
- Transfer the vegetable mixture into the prepared baking dish, spreading it evenly across the base of the dish.
Add Cheese Layer
- Sprinkle the shredded cheddar cheese evenly over the vegetable mixture, ensuring even coverage.
Prepare Egg Mixture
- In a large mixing bowl, combine the eggs, half-and-half, kosher salt, and black pepper. Whisk thoroughly until the ingredients are well-blended. Pour this mixture evenly over the vegetables and cheese in the baking dish.
Bake the Casserole
- Place the baking dish in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bake is fully cooked.
Cool and Serve
- Remove the baking dish from the oven and allow it to rest for about 5 minutes to set. Slice into portions and serve warm.
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
