Vegetable Egg Bake (Vegetarian, Gluten-Free) Print 0 LikeDislike By Blair Flynn These days, typically I have eggs and avocado for breakfast – mainly because it takes about 5 minutes to make and keeps me pretty full throughout the morning. I needed to change it up a bit and the other day I made this big Vegetable Egg Bake.I love that you can fill it with any vegetables of choice, add in cheese (or non dairy shredded cheese), and any seasonings of choice! It will keep for about 3 days in the fridge so it is perfect to reheat it in the morning, makes a quick lunch or even dinner topped with avocado and hot sauce! I usually eat this as is, but would be so good with toast on the side or a salad for a weekend brunch!This vegetable egg bake is super easy to make and the vegetables do not have to be pre-cooked! (Unless of course you are using any leftover veggies from previous meals). You can also add in ground turkey, turkey bacon, or any other meat protein of choice! If you are doing this, I would add about 1 cup of pre cooked protein!Once you have chopped up your vegetables all you have to do is add your vegetables to a greased oven safe baking dish and then pour over the whisked eggs on top! Bake in the oven for about 25 minutes and it’s done!