Ingredients

Main Ingredients:

• 8 Small Potatoes (1 kg)
• 2 Medium Broccoli Heads
• 2 tbsp Olive Oil (for the broccoli)
• 2 Cloves Garlic, minced
• Juice of 1/2 Lemon
• Fresh Parsley, chopped (for garnish)

Vegetable Layer:

• 1 Onion, finely chopped
• 1 tbsp Butter
• 3 Bell Peppers (any color, chopped)
• Olive Oil, for frying the vegetables

Egg Mixture:

• 4 Eggs
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Thyme
• 1/4 tsp Red Pepper Flakes (optional, for spice)

Cheese Topping:

• 100g Cheese, grated (about 1 cup)

Serving:

• Mayonnaise and Ketchup
• Chives, for garnish

Steps to Make Cheesy Vegetable and Egg Bake

Step 1: Prepare the Potatoes

1. Wash the potatoes thoroughly and boil them in salted water until tender (about 15–20 minutes).
2. Once cooked, drain and allow them to cool slightly. Peel off the skins and cut the potatoes into slices.

Step 2: Roast the Broccoli

1. Preheat the oven to 200°C (400°F).
2. Cut the broccoli into florets and toss with olive oil, minced garlic, lemon juice, and a pinch of salt.
3. Spread the broccoli on a baking sheet and roast for 15 minutes until slightly crispy and tender.

Step 3: Sauté the Vegetables

1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3–4 minutes.
3. Stir in the bell peppers and cook until softened. Remove from heat.

Step 4: Assemble the Bake

1. Preheat the oven to 180°C (350°F).
2. Grease a baking dish with a small amount of olive oil or butter.
3. Layer the sliced potatoes on the bottom of the dish to form an even base.
4. Spread the sautéed vegetables over the potatoes. Add the roasted broccoli as the next layer.

Step 5: Prepare the Egg Mixture

1. In a bowl, whisk together the eggs, salt, black pepper, thyme, and red pepper flakes (if using).
2. Pour the egg mixture evenly over the vegetables in the dish.

Step 6: Add the Cheese

1. Sprinkle the grated cheese generously over the top.

Step 7: Bake

1. Place the dish in the oven and bake for 25–30 minutes, or until the eggs are set and the cheese is golden and bubbly.

Step 8: Garnish and Serve

1. Remove the bake from the oven and let it cool for 5 minutes.
2. Garnish with fresh parsley and chives.
3. Serve with a side of mayonnaise and ketchup for dipping.

Cooking Times

• Prep Time: 30 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour 15 minutes

Nutritional Information (Per Serving)

• Calories: 320 kcal
• Protein: 12g
• Fat: 14g
• Carbohydrates: 36g
• Fiber: 5g
• Sugar: 4g

Why This Recipe is Timeless

The Cheesy Vegetable and Egg Bake transcends trends because it focuses on simple, wholesome ingredients that are universally loved. It offers a perfect balance of flavors and textures, making it suitable for any occasion. The dish is highly adaptable—switching up the vegetables or cheese can give it a new twist every time, while the base concept remains unchanged.

It also reflects the beauty of comfort food. There’s something inherently nostalgic about potatoes, cheese, and eggs baked together—it reminds us of home-cooked meals shared with loved ones. Its versatility is another reason for its timelessness; whether served as a main course, a side dish, or a brunch centerpiece, it never fails to impress.

FAQs

Can I use other vegetables?

Yes! Zucchini, mushrooms, or spinach make great additions or substitutes for the broccoli and bell peppers.

Can I make this dish ahead of time?

Absolutely. You can assemble the bake a day in advance and refrigerate it. Bake it fresh when you’re ready to serve.

What type of cheese works best?

Cheddar, mozzarella, or a mix of Parmesan and Gruyère work wonderfully. Choose your favorite or experiment with different blends.

Is this dish gluten-free?

Yes, as long as your mayonnaise and ketchup are gluten-free, this recipe is naturally gluten-free.

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Tips for Perfect Cheesy Vegetable and Egg Bake

1. Boil Potatoes to Perfection: Overcooked potatoes can become mushy, so ensure they’re just tender when boiled.
2. Don’t Skip the Broccoli Roasting: Roasting enhances the flavor and adds a slight crunch to the bake.
3. Season Generously: Ensure each layer is seasoned for a balanced taste.
4. Let It Cool Before Slicing: Allow the bake to rest for a few minutes before serving to let it set fully.

Storage Tips

Refrigeration:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave before serving.

Freezing:

You can freeze individual portions of the bake for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best results.

Conclusion

The Cheesy Vegetable and Egg Bake is a recipe that combines the best of simplicity and sophistication. With its creamy layers of potatoes, vibrant roasted vegetables, and cheesy, golden crust, it’s the kind of dish that can brighten any table. Its appeal lies in its adaptability—you can make it as hearty or light as you like, adjust the flavors to suit your family’s preferences, and enjoy it at any time of the day.

This bake is more than just food; it’s a reminder of the joy of cooking for others. It’s a dish that can bring together the people you love, whether it’s over a leisurely weekend breakfast, a potluck gathering, or a simple weekday dinner. Its vibrant colors and rich flavors make it as visually appealing as it is delicious, and every bite is a testament to the care and love that goes into creating it.

Above all, the Cheesy Vegetable and Egg Bake is a celebration of ingredients we all know and love—potatoes, vegetables, eggs, and cheese—elevated to a dish that’s anything but ordinary. It’s a recipe that feels familiar yet special, making it one you’ll want to return to again and again. So gather your ingredients, preheat your oven, and create a dish that’s bound to leave everyone asking for seconds. Bon appétit!