Egg Vegetable Bake
A simple, protein-rich bake with eggs and vegetables
A simple, protein-rich bake with roasted vegetables, eggs, and salty feta — ideal for meal prep and portioned breakfasts. Aromatic herbs and lightly roasted vegetables add depth, while the eggs provide satisfying protein.
Nutrition · per serving
Ingredients
16 itemsVegetable Base
Eggs & Cheese
Seasoning & Oil
For Serving and Storing
Tips
- •For an even more protein-rich version, add 100 g of cooked chicken breast (diced) or 100 g of low-fat quark (as a side).
- •If using frozen spinach: drain well to prevent the bake from becoming watery.
- •For storage: covered for 3–4 days in the fridge. To reheat, bake at 160 °C for 8–10 minutes, or warm portions briefly in a pan over medium heat.
Steps
- 1
Preheat the oven to 200 °C (top/bottom heat) and line a baking tray (20 x 30 cm) with baking paper.
- 2
Halve the cherry tomatoes, slice the zucchini, seed and slice the bell pepper; slice the spring onions into rings and finely chop the garlic.
150 g (halved) Cherry tomatoes150 g (sliced 1 cm thick) Zucchini150 g (seeded, cut into 1–2 cm strips) Red bell pepper2 stalks (sliced thinly) Spring onions2 (finely chopped) Garlic cloves - 3
In a large bowl, gently mix the vegetables with the spinach, spring onions, and garlic with olive oil, oregano, thyme, salt, and pepper until everything is lightly coated with oil. Tip: Add the spinach last to avoid it becoming mushy.
150 g (halved) Cherry tomatoes150 g (sliced 1 cm thick) Zucchini150 g (seeded, cut into 1–2 cm strips) Red bell pepper200 g (roughly chopped, thawed if frozen and well-drained) Fresh spinach2 stalks (sliced thinly) Spring onions2 (finely chopped) Garlic cloves2 tbsp (30 ml) Olive oil1 tsp Dried oregano1/2 tsp Dried thyme1 tsp (to taste) Salt1/2 tsp (freshly ground) Black pepper - 4
Evenly spread the vegetable mixture on the prepared baking tray and shape it so that small indentations form in the center and at suitable spots for the eggs to be added later.
150 g (halved) Cherry tomatoes150 g (sliced 1 cm thick) Zucchini150 g (seeded, cut into 1–2 cm strips) Red bell pepper200 g (roughly chopped, thawed if frozen and well-drained) Fresh spinach2 stalks (sliced thinly) Spring onions - 5
Place the tray in the preheated oven for 12 minutes until the vegetables are lightly browned and the spinach has visibly wilted (check for roasting aromas on zucchini/edges).
- 6
Remove the tray from the oven and crack an egg into each of the prepared indentations. Crumble the feta evenly over the vegetables and eggs. Optionally sprinkle chili flakes on top.
6 large (room temperature) Eggs80 g (crumbled) Feta or sheep cheeseoptional 1/4 tsp Chili flakes - 7
Return the tray to the oven and bake for another 6–8 minutes until the egg whites are set and the yolks are cooked to your liking (6 minutes = softer yolk, 8 minutes = almost firm). Check the edges: the egg whites should be completely white and no longer translucent.
- 8
Remove the tray from the oven and let it rest for 2 minutes, then sprinkle with fresh herbs and cut into 4 large pieces. Serve immediately or let cool completely and store airtight in the fridge.
1–2 tbsp (chopped, optional) Fresh herbs (parsley or basil)
Origin & History
Oven bakes with eggs and vegetables are a pragmatic, Mediterranean-inspired breakfast form that derives from rustic peasant kitchens. Variants with regional cheeses and fresh herbs are common in Southern Europe and were often used to utilize leftovers.
Do even more with Gourmate
Cook this recipe in Gourmate — your AI meal planning app.
Plan Meals
Weekly planner at a tap
Ask Questions
Chat with your AI chef
Adjust Recipe
Scale servings & swap ingredients
Cook Mode
Step-by-step guidance
Kitchen Timers
Built-in timers & alerts
Grocery List
Auto-generated shopping lists