You’ll love this super easy breakfast egg bake — a savory, flexible dish packed with vegetables, cheese and shredded chicken. If you prefer, omit the chicken for a vegetarian version or substitute any cooked protein you have on hand. It’s simple, satisfying, and perfect for meal prep so you can enjoy a healthy breakfast throughout the week.
Store leftovers in the refrigerator and grab a slice when you need a quick, healthier breakfast on the go. This egg bake is naturally lower in carbs and higher in protein, making it a great option for fitness, weight-loss goals, or simply a balanced start to the day.
Easy Egg Bake Ingredients
Eggs are the base; everything else can be adapted to what you have in the fridge. Here’s what was used for this version:
- eggs
- shredded chicken
- green olives (chopped, pitted)
- parsley
- red pepper
- carrot (shredded)
- cheddar cheese
- butter
- small onion
That’s it — simple ingredients that combine into a flavorful, nutritious breakfast.
How To Make An Easy Breakfast Egg Bake
Preheat your oven to 180°C (350°F).
Start by sautéing the vegetables to build flavor. Chop the onion, red pepper, and grate the carrot. Heat a nonstick pan over medium-high heat with a little butter and cook the vegetables for about 3–4 minutes until they soften and release aroma. Let them cool slightly before adding to the egg mixture.
In a bowl, whisk the eggs thoroughly. Stir in the shredded chicken, cooled vegetables, chopped parsley, olives and about half the cheddar. Mix until well combined.
Line a loaf pan or baking dish with parchment paper, transfer the mixture into the pan, and sprinkle the remaining cheddar on top. Bake for about 20 minutes, or until the top turns golden and the center is set. Oven times vary, so check for a firm center.
Allow the dish to cool for a few minutes before slicing. Serve warm, or refrigerate slices for quick reheating during the week.
Egg Muffins?
If you prefer individual portions, pour the mixture into greased or silicone muffin cups and bake. Silicone molds release easily; if using metal tins, grease well and run a knife around the edges after cooling to help remove each muffin. Baking as a single loaf is faster and easier if you don’t need individual portions.
This recipe is forgiving — swap vegetables, herbs, or proteins to suit your tastes. It’s reliable, nutritious, and ideal for meal prep. Let me know how you customized yours!
More Meal Prep Breakfast Ideas
- Easy Crustless Tuna Quiche
- Breakfast Apple Oatmeal Cake
Super Easy Breakfast Egg Bake
Super easy breakfast egg bake recipe that you will love! This is a great low-carb and high-protein breakfast idea that you can meal prep for the week, especially if you have fitness and weight loss goals!
10 minutes
20 minutes
30 minutes
Ingredients
- 6 eggs
- 1 cup shredded chicken
- ¼ cup chopped and pitted olives
- 1 bunch parsley, thinly chopped
- ½ pepper, chopped
- 1 carrot, shredded
- 1/2 cup cheddar cheese
- 1 tbsp butter
- ½ onion, small, chopped
Instructions
- Preheat oven to 180°C or 350°F.
- Add the onion, peppers and carrot to a nonstick pan and stir-fry at medium-high for about 3–4 minutes or until flavorful.
- Whisk the eggs in a mixing bowl. Add chicken, parsley, olives and the cooled vegetables. Stir in half of the cheese.
- Transfer the mixture into a lined loaf pan or baking dish. Sprinkle the remaining cheese on top and bake about 20 minutes or until golden-brown and set.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 199
Total Fat 14g
Saturated Fat 5g
Trans Fat 0g
Unsaturated Fat 7g
Cholesterol 218mg
Sodium 340mg
Carbohydrates 3g
Fiber 1g
Sugar 1g
Protein 15g
