Veggie & Goat Cheese Egg Bake

To get Maria Makes updates delivered to your inbox, subscribe via email here.

side5.jpg

I love a good egg bake! Whether you call it a crustless quiche or a frittata or a breakfast casserole or an egg bake, it's all the same... a super easy egg-based breakfast that is easy to love for SO many reasons!

  1. Super easy to throw together
  2. Allows you to squeeze some veggies in first thing in the morning
  3. Makes a super easy grab-and-go breakfast; a whole pan that you can enjoy all week
  4. You can really throw in WHATEVER you have lying around and make an awesome combo
  5. Reheats beautifully and is even good cold; IF you're a person who doesn't mind cold eggs (that's me!)
pan.jpg

I'm not kidding when I say you can throw in anything! Just pick some combination of veggies and protein, cheese (if you want it), and bind it all together with eggs. Throw it all in a pan, season it, and bake! I have quite a few breakfast casserole-ish recipes here on Maria Makes, including Fiesta Chicken Egg Bake, Buffalo Chicken Egg Bake, Honky Potato Breakfast Casserole, and this Sausage & Pepper Quiche with Hashbrown Crust (to name just a few).

And when I'm not feeling a specific recipe, I just whip one up! That's how this Veggie & Goat Cheese Egg Bake came about. Loaded with hash browns, asparagus, red bell peppers, and garlic herb goat cheese, this is a breakfast I'm happy to eat ANY day of the week! An excellent combo of protein from the eggs and carbs from the hash browns makes this an ideal post-workout breakfast or snack!

I have been LOVING Montchevre's Garlic & Herb Goat Cheese in egg bakes! Goat cheese, especially this garlic & herb variety, is so full-flavored that you don't have to use a ton to get all of the herby, tangy, creamy goodness!

It can also be made Whole30 and paleo-friendly by simply leaving out the goat cheese!

over_stack.jpg

Veggie & Goat Cheese Egg Bake

[Gluten Free - Grain Free - Vegetarian]

stack_side.jpg

Ingredients:

3 cups frozen shredded hash brown potatoes

15 stalks asparagus

1 red bell pepper

12 eggs

1 tsp salt

1/2 tsp black pepper

2 oz garlic & herb goat cheese

 


Instructions:

  1. Preheat oven to 375 degrees Fahrenheit and grease an 8x8" or 9x9" square pan with coconut oil, ghee or cooking spray.
    TIP: You could also line it with parchment paper for super easy clean-up!
  2. Add the frozen hash browns to the pan.
  3. Snap the woody ends off of the asparagus spears and chop into 1-inch pieces. Sprinkle over the hash browns.
  4. Chop red bell pepper and add to the pan as well.
  5. In a medium bowl, whisk eggs with salt and pepper until the eggs are frothy and uniformly yellow.
  6. Pour the eggs evenly over the veggies in the pan.
    TIP: At this point, I like to use my fingers to kind of evenly distribute the hashbrowns and veggies throughout the eggs.  You want a little bit of everything in every bite!
  7. Crumble the goat cheese in very small pieces over the top of the casserole.
  8. Bake for 30-40 minutes or until the center is set.
    TIP: Due to the frozen hashbrowns, this one can take a little longer to bake than a straight egg/veggie egg bake!
  9. Cut into pieces and enjoy! Store leftovers in the refrigerator for easy grab and go breakfasts!

PIN IT FOR LATER!

 Veggie & Goat Cheese Egg Bake – Maria Makes: Loaded with hash browns, asparagus, red bell peppers, and garlic & herb goat cheese, this is a breakfast you'll be happy to eat ANY day of the week! #mealprep

Veggie & Goat Cheese Egg Bake – Maria Makes: Loaded with hash browns, asparagus, red bell peppers, and garlic & herb goat cheese, this is a breakfast you'll be happy to eat ANY day of the week! #mealprep

Print Friendly and PDF