Yield: 5

Simple Vegetable Egg Bake with Chicken and Green Vegetables

Whip up a delicious vegetable and chicken egg bake for breakfast or your next brunch. An easy protein-packed breakfast loaded with nutrients and flavor is sure to be a hit!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 medium zucchini, cut into 1/4" slices
  • 1 leek, sliced thin
  • 2 cups broccoli, cut into bite-sized pieces
  • 1 cup Brussels sprouts, cut into quarters
  • 1 tsp salt, divided
  • 1 tsp black pepper, divided
  • 1 tsp red pepper flakes, divided
  • 1 lb chicken breast, cut into 1" cubes
  • 8 eggs
  • 2 tbsp wholegrain mustard
  • 1/2 cup milk
  • 3 tbsp butter
  • 3 tbsp vegetable oil
  • 4 oz goat cheese

Instructions

  1. Preheat the oven to 350°F and spray a 9"x13" baking dish with non-stick cooking spray. 
  2. Prepare vegetables by slicing or chopping into bite-sized pieces.  Cut the chicken breast into 1" pieces.
  3. In a large skillet, melt butter and cooking oil, then cook the prepared Brussel sprouts for 2-3 minutes until just golden. 
  4. Add in the broccoli and season with half the salt and pepper then cook for an additional 2 minutes. 
  5. To the mixture, add zucchini, leek, and half of the red pepper flakes then continue cooking for another 5 minutes. Veggies in skillet
  6. Pour the cooked vegetables into the prepared baking dish. 
  7. Add the cut chicken pieces to the skillet with additional butter and cook until golden on all sides, 2-3 minutes. The chicken does not have to be cooked through, simply browned.
  8. Add the chicken to the vegetables in the baking dish, and stir to combine. Veggies in baking dish
  9. In a large bowl, whisk together the eggs, milk, mustard, parsley, red pepper flakes, salt, and pepper. 
  10. Pour the egg mixture over the chicken and vegetables, then bake for 40-45 minutes until set in the center. 
  11. Top with goat cheese and additional chili flakes if desired. Egg bake in casserole dish

Notes

For added flavor, add 3 cloves minced garlic to the vegetable mixture when cooking.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 436Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 338mgSodium: 768mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 39g