Whether you’re having family and friends over for brunch or simply looking for an easy weeknight meal, this rainbow egg bake is all that and more. The best part? It’s easily customizable to whatever you have on hand.
I love cooking for other people. As a teenager, I would live for the days when my parents would go out of town so I could have my friends over and cook for them. I’d clip my favorite recipes from magazines like Bon Appétit and Cooking Light and imagine how to pull together a complete meal. As an adult in my first apartment, I lived for weekly potlucks with my graduate school friends.
Even now, as an adult with a family to cook for every night, I still love to have people over for a special meal. Lately, brunch has won over my heart. Any meal that offers up things like roasted potatoes, biscuits, and bagels is a winner in my book. But the best part about brunch for me is how easy it is to pull together something that a.) looks fancy, b.) tastes delicious, and c.) can cater to everyone’s food needs and preferences. All without having to spend hours standing over a hot stove or prepping food.
My go-to spread these days is an egg bake filled with veggies, paired with some kind of roasted potatoes and salad or fruit. I’ve also been known to make muffins, french toast bakes, sweet breads, and other fun treats as an aside but usually don’t stray too far from my tried and true.
Which is exactly where this recipe for a rainbow-colored egg bake came from.
I first came across this concept over on Bravo for Paleo. Her Dairy-Free Frittata recipe has been the basis of mine from the beginning and is so easy to switch up and make your own. Want to add meat? Great! Don’t like tomatoes? Skip ’em. Love spinach or other greens, throw a handful or two in.
My old standby is with cherry tomatoes, onions, and spinach because we usually have them on hand. Except, of course, today when I went to make it for brunch because we were having friends over. Necessity is, as they say, the mother of invention. So I took to the fridge to see what I had on hand.
Turns out, I had everything I needed for a delicious and colorful breakfast treat.
- Red Pepper
Don’t like those veggies but still want to get a rainbow of colorful veggies on your plate and in your mouth? FABULOUS. Here’s a little how-to guide.
The base of the recipe always stays the same:
- 10 eggs
- 1/3 cup of milk
Then all you have to do is throw in whatever veggies you have on hand. I like to sauté things like onions and peppers that take a bit more time to cook. I also like to wilt spinach or other leafy greens so they don’t take up so much space in the pan.
Some rainbow colored add-ins to mix and match:
RED: tomatoes, red bell peppers, red onions, red cabbage, radish
ORANGE: orange bell peppers, carrots, roasted squash, sweet potatoes
YELLOW: yellow bell peppers, corn, sweet onions, summer squash
GREEN: spinach, kale, bok choy, swiss chard, green bell peppers, banana peppers, broccoli, asparagus
WHITE: mushrooms, cauliflower
Now that you know how to create the most colorful breakfast out there, the only questions is… WHEN CAN I COME OVER??
How To Make A Rainbow Egg Bake
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Rainbow Egg Bake
- 1-2 tbs olive oil
- 1/4 cup chopped onions
- 1 bell pepper, seeded and chopped
- 1/2 tsp minced garlic
- 1/2 cup grated zucchini
- 1/2 cup carrot shreds
- 10 large eggs
- 1/3 cup milk (nut or cow)
- salt and pepper to taste
- Preheat oven to 350°F. Spray a 7×11 or 9×9 glass baking dish with cooking oil and set aside.
- In a large skillet over medium heat, add onions and sauté until translucent, about 3-4 minutes. Add in bell peppers and sauté for another 5 minutes, then add in minced garlic and sauté for 1 minute more. Remove from heat and pour onion and pepper mixture into glass baking dish.
- In a medium mixing bowl, combine eggs and milk and whisk until eggs are beaten. Add in grated zucchini and carrot shred and stir until everything has been mixed in.
- Pour egg mixture into glass baking dish, making sure that everything is spread out evenly.
- Transfer to oven and bake for 35-45 minutes or until eggs are firm and cooked through.
- Remove and let cool for 5 or so minutes before cutting and serving.