This Vegetable and Cheese Overloaded Breakfast Bake is a wonderful way to start the day. Easy breakfast dish loaded with sauteed veggies, cheese and a pinch of cayenne pepper for some heat.
So I know that I’ve been celebrating April as a National Grilled Cheese month, and as a foodie I’m sure you expected me to, but April is more known as Earth month. As spring starts to warm up everyone, people start to hit their gardens and community gardens, planting veggies, fruit, flowers and trees. Spring is so pretty with everything blooming and spreading love in the air.
I also do my garden planting this month. I use term “garden” very loosely. Since I live in an apartment, I don’t have a backyard for my gardening needs. I have planters on my balcony and I tend to fill it with a variety of herbs and tomatoes. Nothing is better than fresh herbs, veggies and fruit that you can pull right out of your garden.
Since I don’t have a full garden, I hit farmer’s markets pretty hard. I love having fresh, local veggies in the house. But I noticed one little problem, I have too much veggie leftovers. When using local grown veggies, they do go bad faster so they need to be used faster.
This veggie and cheese breakfast bake is my favorite way to use up all the veggie scraps and halves I have laying around. I don’t even know how I can end up with three bell pepper halves but somehow I do. So dicing all the leftover veggies, sauteing them and throwing them into a frittata is such a delicious way to keep them from going bad too soon.
Vegetable and Cheese Overload Breakfast Bake
Ingredients
- 1 Tbsp vegetable oil
- 1 shallot diced
- 1 medium carrot shredded
- 1 cup broccoli florets
- 1 medium tomato seeded and diced
- 1 small bell pepper diced
- salt fresh cracked pepper
- 6 eggs
- 3 Tbsp sour cream
- salt
- 1/2 tsp paprika
- Pinch cayenne pepper
- 1 1/2 cups shredded triple cheddar cheese
Instructions
- Preheat a medium (oven safe) skillet with vegetable oil over medium heat. Add onion, carrot and broccoli. Saute for a couple of minutes.
- Add tomatoes and bell pepper. Add salt and fresh cracked pepper, mix and cook until vegetables are softened.
- Preheat oven to 350.
- While veggies are cooking, whisk eggs, sour cream, salt, cayenne and paprika until all smooth.
- Spread cheese over veggies and pour egg over the top. Shake the skillet gently to spread the mixture.
- Place skillet in the oven and bake for 15-18 minutes.
- *Optional: serve with a dollop of sour cream.
Nutrition
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JanetGoingCrazy says
This breakfast bake looks amazing and I love that you are using leftovers to make it. It seems like Bigelow is just an amazing company all around. #client