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Baked Eggs with Vegetables (Easy Breakfast Recipe)

These Baked Eggs with Vegetables feature a medley of tender-crisp veggies, beans, and zesty spices topped with perfectly cooked eggs and a luxurious layer of melted cheese.

Baked in individual ramekins, these eggs offer a savory vegetarian meal to start your day right!

Three ramekins with baked eggs standing on a tea towel. Silver fork and knife to the left.

Since I began this blog, I’ve gotten super into creating recipes with seasonal vegetables. Fall, for instance, is an excellent time of year to try new low-glycemic dishes with the overabundance of fresh vegetables and fruits.

It’s also a great time to indulge in warm, comforting meals that won’t weigh you down.

This baked eggs recipe is the perfect example!

Imagine single-serving souffle cups filled with sweet bell peppers, aromatic onions, tender zucchini, juicy tomatoes, hearty black beans, and cozy seasonings with egg and cheese baked to perfection.

What you’re left with is essentially mini vegetarian egg casseroles, perfect for any meal of the day!

Why You’ll Love This Recipe

Here’s why these baked eggs with vegetables and beans are a must-try meal:

  • Perfectly cooked eggs and veggies. Baking eggs with veggies and cheese is practically fail-proof. Everything is just plain delicious, from the firm egg whites and jiggly yolks to the fork-tender, caramelized vegetables.
  • Versatile serving options. Baked eggs and veggies are perfect for busy weekday mornings and weekend brunch events, but you can also serve them for lunch or dinner.
  • Customizable ingredients. This is an excellent vegetarian baked egg recipe, but you can easily incorporate breakfast proteins and other flavorful veggies.

Baked eggs with beans and veggies scooped with a silver fork.

Ingredient Notes

Here is a brief overview of the ingredients you’ll need to make this easy recipe:

  • Oil – To sauté the vegetables. I typically use olive oil, but avocado oil also works.
  • Onion – I love the pop of color red onion adds to the veggie mixture, but shallots or yellow onion also works.
  • Red bell pepper – I prefer the tangy-sweetness of red peppers, but you can use orange, yellow, and/ or green bell peppers if you like.
  • Black beans – Black beans give the eggs a Tex-Mex twist while providing a hearty source of dietary fiber and plant-based protein.
  • Zucchini – This recipe is a great way to use a summer zucchini surplus, but it’s available in most well-stocked supermarkets even when it isn’t in season.
  • Tomatoes – Select a firm, fleshy variety, like roma, plum, cherry, or grape tomatoes, to prevent the release of excess moisture during the baking process.
  • Seasonings – Aromatic spices like garlic powder, ground coriander, and paprika give the dish a warming, savory, smoky, and slightly spicy flavor profile.
  • Eggs – Use the freshest eggs you can get your hands on. Opt for pasture-raised, organic eggs for an ethically sourced option.
  • Cheese – To grate over the top of the eggs before baking, choose a mild cheese that melts well, such as shredded mozzarella or cheddar cheese. 

How to Make Baked Eggs with Vegetables

Here’s an overview of how to bake eggs and veggies. See below for the full recipe:

  1. Sauté the onions and peppers: Heat the oil in a large pan over medium-high heat. Once hot, add the onion and sauté until translucent, for about 3 to 4 minutes. Then, add the peppers and cook until they begin to caramelize, for about 4 minutes.
  2. Cook remaining veggies and season: Add the beans, zucchini, tomatoes, and spices to the pan, season with salt, and continue cooking until the vegetables are tender-crisp, for about 6 to 8 minutes.
  3. Layer the ingredients in oven-safe ramekins: Divide the vegetable mixture into four 4″ ramekins, creating a divot in the middle. Then, carefully crack an egg into each divot, season with salt (optional), and sprinkle cheese over the top. If you don’t have ramekins, you can also use a baking dish.
  4. Bake and serve: Place the ramekins on a baking sheet and bake until the egg whites are set and the egg yolks are cooked to your preferred doneness, for about 14 minutes. Sprinkle with freshly chopped chives, green onions, or other fresh herbs if you like, and enjoy!

Recipe Tips

Here are a few tips to help you make the best baked eggs with vegetables:

  • Grease the ramekins. To avoid sticking and add flavor, lightly coat the ramekins with melted butter or ghee before layering the veggies, egg, and cheese.
  • Crack the eggs carefully. The goal is to keep the yolks intact, not scramble them, so be very gentle when cracking the eggs into the middle of the vegetables.
  • The cheese matters. Not only does it make everything taste better, but it also helps the eggs cook evenly. If you omit the cheese, the yolks will cook quicker than the whites, resulting in dry, rubbery eggs and an unappetizing dish (believe me, I tried!).
  • Checking for doneness. Keep an eye on the whites and yolks as the eggs bake. They’re finished when the white is firm and fully set, and the yolks are slightly runny (or as cooked as you prefer).

Three ramekins with baked eggs and vegetables standing on a tea towel. Silver fork and knife to the left.


Cheesy baked eggs with veggies is already a substantial meal, but you can always incorporate other veggies, proteins, and complementary sides.

Here are some ideas:

  • Vegetables – Try this vegetable egg bake with different veggies such as asparagus, broccoli, cauliflower, carrots, kale, mushrooms, potatoes, sweet potatoes, butternut squash, or spinach. Just don’t forget to par-cook the veggies ahead so they don’t release excess moisture during the baking step.
  • Add meat – I love the vegetarian version, but you can easily customize this baked egg recipe by adding pre-cooked proteins, like bacon, ham, breakfast sausage, or leftover rotisserie chicken. Just mix the cooked meat and veggies in the ramekins before adding the eggs and cheese.
  • Sides to serve – Pair with a side of crusty bread or toast to sop up the gooey yolks and a simple mixed green salad. Or, enjoy with roasted potatoes, quinoa, or oatmeal if you want something heavier.

Storage Tips

Storing: Allow leftover eggs and veggies to cool to room temperature, then cover them with plastic wrap or foil and store in the refrigerator for 2-3 days.

I do not recommend freezing as the eggs and veggies may become mushy during thawing and reheating.

Baked eggs with beans and veggies in a ramekin standing on a tea towel.

Frequently Asked Questions

Here are a few related questions about making baked eggs with vegetables:

How long does it take to bake eggs at 350℉?

The baking time may vary depending on the size and depth of the ramekins and personal preferences for egg doneness. Typically, it takes about 12 to 15 minutes for the eggs to set and the cheese to melt and lightly brown on top.

How can you tell when eggs are done baking?

Cooking times may vary, so it’s best to rely on a knife to check for doneness. The knife should come out clean when inserted into the egg whites while the yolks are still a bit gooey.

Can you bake eggs in advance?

Baked eggs are best when served hot out of the oven while the whites are firm and fluffy and the yolks are cooked perfectly.

You can, however, prepare the cooked vegetable mixture the night before, so the next day, all that’s left is to place the veggies, eggs, and cheese in the ramekins and proceed with baking. If you prep the veggies the night before, it’s best to reheat them before adding them to the ramekins.

More Brunch Recipes

Here are a few other delicious recipes for you to try:

Baked Eggs with Beans and Veggies

Baked Eggs with Beans and Veggies

Yield: 4 portions
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These baked eggs with vegetables and beans make a perfect healthy breakfast. With a little bit of prep, you can make a delicious dish the whole family will love.


  • 4 eggs
  • 4 to 6 Tbsp grated cheese such as Cheddar or similar

For the veggies:

  • 2 Tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 red bell pepper, julienned
  • 1 can (540ml/19 oz) black beans, rinsed
  • 1 zucchini, chopped
  • 2 tomatoes, chopped
  • 1/2 tsp garlic powder
  • 1/4 tsp ground coriander
  • 1/2 tsp red paprika
  • salt to taste

You will also need:

  • 4 ramekins (4 inches in diameter)


  1. To prepare the veggies, heat the olive oil in a pan over medium heat. Add the onion and cook, stirring occasionally, until the onion is translucent for about 4 minutes. Add the red bell pepper and cook until the vegetables start to caramelize for about 4 more minutes.
  2. Add the beans, zucchini, tomatoes, garlic powder, ground coriander, red paprika, and season with salt.
  3. Stir the vegetables and saute until the vegetables are cooked through but still crunchy (they will continue to cook in the oven, so you don't want to overcook them).
  4. Preheat the oven to 350F.
  5. Divide the veggies between 4 ramekins. (If you made the veggies in advance, reheat them first. This will help to cook the eggs).
  6. Make a dent in the veggies and carefully place one egg on top. Place some grated cheese on top of the eggs. (You can season the eggs with some salt first if you prefer.)
  7. Place the ramekins into the oven and bake the eggs until the egg white is set and the yolk is still soft, for about 14 minutes.


Nutrition information is a rough estimate for 1 of 4 servings.

Nutrition Information
Serving Size 1/4 of recipe
Amount Per Serving Calories 365Total Fat 18.3gSaturated Fat 6.2gTrans Fat 0.2gUnsaturated Fat 10.3gCholesterol 179.8mgSodium 382.2mgCarbohydrates 32gFiber 11.9gSugar 6gProtein 20.1g

Nutrition facts provided on this website are an estimate and not guaranteed to be accurate. Please see a qualified health care provider for personalized diet advice and make sure that each of the ingredients is allowed in your diet.

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Friday 12th of September 2014

Great recipe and cooking suggestions! They look delicious. Pinned!

Maria Ushakova

Monday 15th of September 2014

Thank you Mira!

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