Veggie Egg Bake

This simple recipe is one my favorites for a brunch with 4-6 people. It’s prepped the night before and when baked it puffs up into this deliciously light and fluffy savory cloud. This recipe is from my mother-in-law who never fails to make the best brunches ever. You can always add cut up veggie/meat sausage if you want a little bit more protein or meaty flavor. My favorite is this one.

Veggie Egg Bake Ingredients

Feeds 4-6


  • 6 eggs slightly beaten
  • 6 slices of bread cubed (remove any hard crusts)
  • 1 tsp dry mustard
  • 1 cup shredded sharp cheddar cheese
  • 2 cups milk (2% works well here, skim is ok)
  • 4 oz sliced mushrooms
  • 1/2 onion, chopped
  • 1 green pepper, chopped
  • 1.5 tsp salt (or to taste)
  • 1 tsp pepper
  • 1 Tbsp olive oil

Veggie Egg Bake Steps


  1. Saute mushrooms, onion, and green pepper in olive oil on medium for 4-5 minutes until onions are slightly translucent. Cool.
  2. Butter 9 x 9 or 13 x 9 pan.
  3. Put in bread, cheese, and cooled veggies.
  4. Beat eggs and milk. Add salt, pepper, and dry mustard.
  5. Pour eggs mixture over bread, cheese and veggies in pan. Cover with foil and refrigerate overnight.
  6. Bake at 350 degrees uncovered for 1 hour until golden brown and puffy.

Veg Egg Bake



  1. I hope I “liked” this correctly on Facebook. I want my friends to see these wonderful and healthy recipes. I just may have to break out of my “box, can or frozen” persona!


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