Spring Veggie Egg Bake

This Spring Veggie Egg Bake is simple, packed with veggies, and just the right size for a small brunch. It’s perfect for an easy spring breakfast, Easter brunch, or to prep ahead for busy mornings during the week.

Why You’ll Love This Recipe

Egg bakes are one of my favorite things to make for brunch or easy meal prep. After testing a few version of this one, I found that cooking the vegetables first makes a big difference for flavor and texture.

The asparagus becomes tender, the spinach cooks down nicely, and the eggs bake up light and fluffy instead of watery.

And I know this might be controversial, but peas are my favorite vegetable, so I had to add them in. Anyone else love peas?

A few reasons I love this one:

• Simple, fresh ingredients
• Uses seasonal spring vegetables
• Great for meal prep and reheats well
• Perfect for a small brunch without a huge casserole, but can easily be double if you’re serving more people
• Easy to customize with different veggies, cheese, or herbs

Love egg recipes for breakfast? Try my Veggie Egg Bites and Kale and Mushroom Frittata.

Ingredients

• Olive Oil: Extra virgin olive oil for sautéing the vegetables.
• Asparagus: Fresh asparagus, cut into 1-inch pieces. Read more about how to pick the best asparagus.
• Spinach: Fresh baby spinach, roughly chopped.
• Peas: Fresh or frozen peas both work. If using frozen, no need to thaw.
• Eggs: You’ll need 8 large eggs.
• Milk: Any milk works here. I use 1% or 2%.
• Sea Salt and Pepper: Just a pinch of both brings all the flavors together.
• Mozzarella Cheese: Shredded mozzarella for creaminess without overpowering the vegetables.
• Parmesan Cheese: Freshly grated parmesan adds extra flavor.
• Green Onions or Chives: Optional for a little extra flavor.

*The full ingredient list with amounts is in the recipe card below.

How to Make a Spring Vegetable Egg Bake

1. Preheat the oven to 350°F. Lightly grease an 8×8-inch baking dish and set aside.
2. Heat the olive oil in a medium skillet over medium heat. Add the asparagus and cook for 2 to 3 minutes, until just tender.
3. Add the spinach and frozen peas and cook for 1 to 2 minutes, until the spinach is wilted and the peas are warmed through. Remove from heat.
4. Transfer the vegetable mixture to the prepared baking dish and spread into an even layer.
5. In a large bowl, whisk together the eggs, milk, salt, and black pepper. Stir in the mozzarella, Parmesan, and green onions (if using) until well combined. Pour the egg mixture evenly over the vegetables. 

6. Bake for 35 to 40 minutes, until the center is set and the top is lightly golden. If the edges start to brown too quickly, loosely tent with foil.
7. Remove from the oven and let rest for 5 minutes before slicing and serving.

Note: It’s normal for the eggs to puff up as they bake in the oven (they’ll settle back down as they cool). Just make sure the center is set and no longer jiggly before taking the casserole out of the oven.

Variations

Here are a few ways to change up the fillings:

• Add fresh herbs: Stir in some fresh dill, parsley, chives, or basil before baking for a little extra brightness.
• Mix up the vegetables: Try it with sautéed zucchini, mushrooms, bell peppers, or thinly sliced onions or shallots.
• Change the greens: Spinach works great here, but chopped kale is another great option.
• Try a different cheese: Mozzarella and parmesan keep it light, but feta, goat cheese, or cheddar would also be delicious.
• Add some protein: If you want to make it a little more filling, stir in some cooked crispy bacon, breakfast sausage, or diced ham.

Serving Suggestions

I love making this in the spring when asparagus and peas are at the farmers’ market. Serve it with a lemon arugula salad, toast, and fresh fruit for an easy spring brunch.

The leftovers are great for meal prep too. The slices reheat really well, so I’ll warm one up during the week for an easy breakfast.

It’s also perfect for an Easter or Mother’s Day brunch.

Make Ahead and Storage

Make Ahead: You can assemble the veggie egg bake up to 24 hours in advance. Prepare it just before the baking step, cover the casserole dish, and refrigerate. Let it sit at room temperature for about 10 minutes before baking as directed.

If you’re serving more people, you can easily double the recipe and bake it in 2 dishes.

To Store: Cover the casserole dish or transfer individual slices to airtight containers and refrigerate for up to 3 days.

How to Reheat: Warm the slices in a covered baking dish in a 325ºF oven for 10-15 minutes, or until heated through.

More Brunch Recipes

• Smoked Salmon Bagel Platter
• Applesauce Zucchini Muffins
• Blueberry Parfaits
• Strawberry Baked Oatmeal

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If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.