Broccoli and Bell Pepper Egg Bake

This Broccoli and Bell Pepper Egg Bake is a vibrant and nutritious dish that combines fresh vegetables, eggs, and cheese in a creamy egg mixture. It’s perfect for breakfast, brunch, or even a light dinner. Serve it with a side of Greek yogurt sauce for an extra tangy twist!

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes

Ingredients

  • 1 broccoli, cut into small florets
  • 1 onion, chopped
  • Olive oil for frying
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tomatoes, diced
  • 3 eggs
  • 2 cups (400 ml) milk
  • 130 g (4.58 oz) flour
  • 100 g (3.52 oz) cheese, grated (e.g., cheddar or mozzarella)
  • 1 tsp dried garlic
  • Salt and black pepper to taste

For the Sauce:

  • 2 tablespoons Greek yogurt or sour cream
  • 1 garlic clove, minced
  • 1 teaspoon red paprika
  • Salt to taste
  • Fresh dill and parsley, chopped

Directions

1. Prepare the Vegetables:

  • Heat olive oil in a large frying pan over medium heat.
  • Add the chopped onion and sauté until soft and translucent.
  • Add the diced red and yellow bell peppers and fry for 2–3 minutes.
  • Stir in the diced tomatoes and cook for another 2 minutes.

2. Blanch the Broccoli:

  • Steam or blanch the broccoli florets in boiling water for 3–5 minutes until tender. Drain and set aside.

3. Make the Egg Mixture:

  • In a bowl, whisk together the eggs, milk, flour, dried garlic, salt, and black pepper until smooth.

4. Assemble the Bake:

  • Preheat the oven to 180°C (350°F).
  • Spread the sautéed vegetables and broccoli evenly in a greased baking dish.
  • Pour the egg mixture over the vegetables.
  • Sprinkle the grated cheese on top.

5. Bake:

  • Place the dish in the oven and bake for 40 minutes, or until the top is golden brown and the egg mixture is set.

6. Prepare the Sauce:

  • In a small bowl, mix Greek yogurt or sour cream with minced garlic, paprika, salt, dill, and parsley.

7. Serve:

  • Let the bake cool for a few minutes before slicing.
  • Serve warm with a dollop of the yogurt sauce on the side.

Serving Suggestions

  • Pair with a fresh green salad or crusty bread.
  • Serve as a standalone meal or alongside roasted potatoes.

Cooking Tips

  • Make sure to drain the blanched broccoli well to avoid excess moisture in the bake.
  • Add your favorite herbs or spices for extra flavor, such as thyme or smoked paprika.
  • Substitute the cheese with feta or Parmesan for a different flavor profile.

Nutritional Benefits

  • Broccoli: High in fiber, vitamins C and K, and antioxidants.
  • Eggs: Excellent source of protein and essential nutrients.
  • Bell Peppers: Packed with vitamin C and antioxidants.

Dietary Information

  • Vegetarian-friendly.
  • To make it gluten-free, replace the flour with a gluten-free alternative like almond flour.

Nutritional Facts (per serving, based on 6 servings)

  • Calories: 220 kcal
  • Protein: 12 g
  • Carbohydrates: 15 g
  • Fat: 12 g
  • Fiber: 3 g

Storage

Why You’ll Love This Recipe

  • Packed with colorful vegetables and wholesome ingredients.
  • Easy to prepare with minimal effort.
  • Perfect for meal prep or a crowd-pleasing brunch.
  • Balanced in flavor and nutrition, offering a creamy and cheesy texture.

Conclusion
This Broccoli and Bell Pepper Egg Bake is a versatile and satisfying dish that’s great for any time of the day. With its vibrant flavors and creamy yogurt sauce, it’s sure to become a household favorite. Try it today and enjoy a hearty and wholesome meal!

Frequently Asked Questions

  1. Can I use frozen broccoli?
    Yes, thaw the broccoli and pat it dry before using to prevent excess moisture.
  2. Can I substitute milk with a non-dairy option?
    Absolutely, almond milk or oat milk works well as a substitute.
  3. Can I add meat to this recipe?
    Yes, cooked bacon, sausage, or shredded chicken can be added for extra protein.
  4. Can I use a different type of cheese?
    Yes, feta, gouda, or Parmesan are great alternatives.
  5. How do I prevent the bake from being watery?
    Drain all vegetables thoroughly, especially the broccoli and tomatoes.
  6. Can I make this ahead of time?
    Yes, prepare the bake the night before and reheat it in the oven before serving.
  7. What other vegetables can I add?
    Zucchini, mushrooms, or spinach are great additions to this dish.
  8. Can I freeze leftovers?
    Yes, freeze individual portions in airtight containers for up to 2 months.
  9. What size baking dish should I use?
    A 9×13-inch dish works well for this recipe.
  10. How do I know when the bake is done?
    The top should be golden brown, and the center should no longer jiggle when gently shaken.