Today’s recipe started out as an unplanned solution to a weeknight dinner conundrum. I had a bunch of fresh mushrooms and eggs to use up and initially thought about making an egg scramble. But for some reason, it sounded like a lot of work for not enough food. So I changed my plan and turned it into a casserole instead.

This made a nice big batch, so I had leftovers to use for extra meals. I even ended up freezing a couple single servings for later (which is one of my secret weapons for healthy lunches!).

The nice thing about this recipe is that it can be tweaked to your individual tastes. You can experiment with different veggies — peppers, asparagus, etc. — and also different cheeses (goat cheese or Parmesan would be delicious). You could even add cooked breakfast meat for extra protein if you’d like.


Veggie Egg Bake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8 servings


  • 2 Tbsp. unsalted butter
  • 8 oz. sliced mushrooms
  • ½ cup onion, chopped
  • 12 eggs
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup diced tomato
  • Sea salt and pepper, to taste


  1. Melt butter in a large sauté pan. Add mushrooms and onion; cook until tender, about 5-7 minutes.
  2. Meanwhile, in a large bowl, beat eggs. Stir in cheese, tomato, salt, and pepper.
  3. Spread cooked mushrooms and onion in bottom of a greased 9x13 pan. Pour egg mixture on top.
  4. Bake at 375 degrees for 25-30 minutes, or until set. Cool slightly before serving. (Note that the casserole will flatten slightly while cooling.)


For additional flavor, you could add bell peppers to the sauté pan and cook with the mushrooms and onions. Goat cheese or Parmesan can be substituted for the sharp cheddar cheese.


Veggie Egg Bake Recipe
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