Rainbow Egg Bake
Whether you’re having family and friends over for brunch or simply looking for an easy weeknight meal, this rainbow egg bake is all that and more. The best part? It’s easily customizable to whatever you have on hand.
Ingredients:
- 1-2 Tbsp olive oil
- 1/4 cup chopped onions
- 1 bell pepper seeded and chopped
- 1/2 tsp minced garlic
- 1/2 cup grated zucchini
- 1/2 cup carrot shreds
- 10 large eggs
- 1/3 cup milk (nut or cow)
- salt and pepper to taste
Instructions:
- Preheat oven to 350°F. Spray a 7x11 or 9x9 glass baking dish with cooking oil and set aside.
- In a large skillet over medium heat, add onions and sauté until translucent, about 3-4 minutes. Add in bell peppers and sauté for another 5 minutes, then add in minced garlic and sauté for 1 minute more. Remove from heat and pour onion and pepper mixture into glass baking dish.
- In a medium mixing bowl, combine eggs and milk and whisk until eggs are beaten. Add in grated zucchini and carrot shred and stir until everything has been mixed in.
- Pour egg mixture into glass baking dish, making sure that everything is spread out evenly.
- Transfer to oven and bake for 35-45 minutes or until eggs are firm and cooked through.
- Remove and let cool for 5 or so minutes before cutting and serving.
Notes:
Some rainbow colored add-ins to mix and match:
RED: tomatoes, red bell peppers, red onions, red cabbage, radish
ORANGE: orange bell peppers, carrots, roasted squash, sweet potatoes
YELLOW: yellow bell peppers, corn, sweet onions, summer squash
GREEN: spinach, kale, bok choy, swiss chard, green bell peppers, banana peppers, broccoli, asparagus
WHITE: mushrooms, cauliflower