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Veggie Feta Egg Bake

This Veggie Feta Egg Bake is a wholesome, colorful dish packed with broccoli, carrots, red pepper, and creamy feta. It’s an easy make-ahead breakfast, light lunch, or even a quick dinner option the whole family will enjoy. The combination of eggs, vegetables, and cheese creates a fluffy, savory bake that pairs perfectly with a simple salad or a slice of sourdough bread.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, Main Course, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large carrot shredded (large pieces)
  • 1 small onion chopped
  • 1 head broccoli chopped
  • 1/2 red pepper chopped
  • 150 –200 g feta cheese crumbled
  • 5 eggs
  • Salt to taste
  • Pepper to taste
  • Oregano to taste
  • Any spices of your choice paprika, garlic powder, Italian herbs work great
  • Shredded mozzarella for topping

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Cutting board & knife
  • Mixing spoon

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Clean and prepare all vegetables.
  3. Line a 9x9 inch baking pan with parchment paper. Add the broccoli, carrot, onion, and red pepper.
  4. Season with salt, pepper, oregano, and any additional spices. Sprinkle in the feta.
  5. Crack the eggs directly into the pan and mix everything together until evenly combined.
  6. Top with shredded mozzarella cheese (you can mix it in or leave it on top for a golden crust).
  7. Bake for 30–35 minutes, or until the bake is golden and set in the center.

Notes

Try goat cheese, cheddar, or Parmesan instead of feta for a different flavor.
Veggie swaps: Use zucchini, spinach, or mushrooms if you have them on hand.
Make ahead: Bake, cool, and refrigerate. Warm individual slices in the microwave or oven for a quick meal.
Serving idea: Delicious with a side of salad, roasted potatoes, or toast.