Name: Vegetable and Cheese Overload Breakfast Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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 of cayenne pepper; 1 1/2 cups shredded triple cheddar cheese

*This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AmericasTea #CollectiveBias *

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.

This is an easy and quick breakfast dish that’s ready in about 30 minutes. It’s full of fresh flavors and so nice to enjoy in a morning with a warm cup of Bigelow green tea.

So while nature is making itself pretty in the spring time, it’s hard for to want to keep it that way. Another reason April is known as the Earth month, is the efforts in sustainability awareness. My favorite tea company, Bigelow tea, is serious in their sustainability efforts.

When I visited the Bigelow corporate headquarters in Fairfield, Connecticut and meet the Bigelow family, the talked a lot about sustainability and their efforts to reduce, reuse and recycle as much as possible. They take pride in everything they are doing to appreciate our planet. Bigelow’s green efforts extend not just in how they make their tea but also in how they grow their tea. Their all natural Organic Teas are grown by socially responsible farmers.

While I was visiting Bigelow factory and corporate office building, I couldn’t help but notice how strongly they stress sustainability. They have recycling bin systems placed all over the buildings, in break rooms, in office hallways and factory. They also have a recycling system implemented in their cafeteria, which helps recycle even metal and glass.

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Vegetable and Cheese Overload Breakfast Bake

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.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast casserole, cheese, Vegetable

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Author Lyuba Brooke

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 of 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.

Recipe Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.