Veggie and Bacon Egg Bake: The Ultimate Brunch Dish

This Veggie and Bacon Egg Bake is a perfect mix of juicy roasted tomatoes, crisp-tender broccoli, smoky bacon, and melty cheddar cheese. Tangy feta adds a creamy punch, tying it together under a golden, bubbly crust. It’s hearty, cheesy, and unbelievably easy to make. Top it off with a dollop of sour cream and a sprinkle of parsley, and you’ve got a dish worth waking up for!

Ingredients You’ll Need:

• 5 eggs (scrambled)

• 1 ½ cups grape tomatoes

• ½ red onion (sliced or chopped)

• 1 ½ cups broccoli florets

• 1 ½ - 2 cups shredded cheddar cheese

• 1 cup crumbled feta cheese

• ½ cup cooked, chopped bacon

• Extra virgin olive oil (EVOO)

• 2 tbsp garlic powder

• 2 tbsp garlic salt

• Salt and pepper (to taste)

• Sour cream (for serving)

• Parsley (for garnish)

How to Make It:

1. Preheat your oven to 400°F.

2. Drizzle EVOO in a cast iron pan and add the grape tomatoes, onions, and broccoli.

3. Season generously with garlic powder, garlic salt, and pepper, then drizzle more EVOO.

4. Roast in the oven for 25 minutes or until the tomatoes start to burst and caramelize.

5. Remove from the oven, pour the scrambled eggs over the veggies, and top with shredded cheddar cheese. Lightly season with salt and pepper.

6. Bake for another 10 minutes or until the cheese is bubbly and slightly golden.

7. Once out of the oven, sprinkle the bacon, crumbled feta, and parsley. Let it rest for a few minutes before slicing.

8. Serve with a dollop of sour cream, and enjoy this cozy, crowd-pleasing dish!