Layer Your Way to an Updated Brunch Menu

Every baker needs a few great tricks to save time in the kitchen. After all, we bake so we can enjoy our creations with people we care about, don’t we? Our Brunch Egg Veggie Bake is the perfect make-ahead solution for a family-pleasing, hearty meal that is both quick to prepare and wonderful to savor with a great cup of coffee or freshly squeezed juice.

This is a can’t-go-wrong dish you’ll make time and again in our Nonstick 9x13” Baking Pan. The flavor profile can be refined to match your culinary preferences and the seasonal ingredients you have on hand.

Here’s a fun tip, too: change up the menu game plan, surprise your dining companions, and serve breakfast and brunch foods for dinner!


Brunch Egg Veggie Bake

Gather Your Tools:

Nonstick 9x13” Baking Pan

Small mixing bowl

Measuring cups and spoons


Gather Your Ingredients:

½ cup milk

½ cup light cream or half and half

½ teaspoon garlic salt

½ teaspoon freshly ground pepper

2 teaspoons mixed minced fresh herbs

1-2 cups shredded smoked ham, chicken, slivered steak, or cooked and crumbled sausage

8 ounces Portobella mushrooms, sliced

1 bunch baby spinach, triple washed, deveined, and cut into ribbons

1 large Beefsteak tomato, thinly sliced

1 cup shredded sharp cheddar cheese, plus extra for topping

½ cup grated Parmesan cheese, plus extra for topping

3 Tablespoons salted butter, cubed

8 large eggs

½ teaspoon paprika

1 cup sour cream


Get Ready to Bake:

  1. Preheat oven to 350 degrees F.
  2. In mixing bowl, combine half and half, milk, garlic salt, ground pepper, minced herbs of your choice, and blend well. Set aside.
  3. Begin assembling your Brunch Egg Veggie Bake like you might a lasagna. Build layers of meat, mushrooms, spinach, and cheese. Dot with butter and repeat until just below the rim of the baking pan.
  4. Top layers with sliced tomatoes and remaining butter.
  5. Pour liquid ingredients over casserole. (You may want to separate the vegetables to create a bit of space for the liquid to flow to the bottom of the pan.)
  6. Crack and arrange eggs evenly spaced across the prepared casserole. The egg whites will flow into each other.
  7. Top with extra shredded cheese and sprinkle with paprika.
  8. Bake for 35-45 minutes in preheated oven until eggs are set, cheese is golden, and sauce is bubbling. Allow to cool and serve individual portions with a dollop of sour cream.


Baker’s Bits: This layered breakfast dish is perfectly imprecise and can be prepared a day ahead prior to baking. Consider adding slices of roasted or fresh peppers. For a zestier kick, enhance the dish with sliced jalapenos or chipotle peppers.

Without meat, this casserole becomes the perfect dish to highlight seasonal vegetables like eggplant, zucchini, or sliced squash. Top with sour cream and slices of smoked salmon.

If assembling your dish in advance, allow casserole to come to room temperature while oven is preheating.

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