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Harvest Vegetable Bake

Prep Time:

30 minutes

Cook Time:

25-30 minutes


8-10 people



About the Recipe

For this recipe, I used sweet potatoes, onions, and red, green, and yellow bell peppers. I also made mine completely dairy-free, using plant-based "cream" and "cheese." Since I didn't have shredded potatoes, I lined the bottom of my dish with sliced bread. I let it sit in the fridge, covered, for an hour before baking so the bread would soak up the egg mixture. It was delicious! - Audrey


  • 3 cups of your favorite vegetables, diced. Some options are bell peppers, onions, spinach, butternut squash, tomatoes, and zucchini. (I used onions, bell peppers, and sweet potatoes.)

  • 1 Tablespoon of cooking oil (such as olive oil, coconut oil, or vegetable oil)

  • 10 eggs

  • 1 teaspoon of salt

  • 1/2 teaspoon of pepper

  • 1/2 cup milk (dairy or non-dairy)

  • 1 cup shredded cheddar cheese (or dairy-free cheese)

  • 2 cups of shredded potatoes


  1. Preheat over to 350 degrees (F). Lightly grease a 9- by 13- inch (23 by 33 cm) baking dish with oil, butter, or cooking spray.

  2. Dice the vegetables into small pieces. This ensures they will cook through evenly.

  3. Heal oil in a large skillet. Add vegetables, and sauté on medium heat until softened but not browned, about 5 minutes. The time may vary depending on vegetable choice. Set aside to cool slightly.

  4. In a large bowl, whisk eggs, salt, pepper, and milk.

  5. Add vegetables, cheese, and potatoes to the egg mixture, and stir to combine.

  6. Pour into the prepared baking dish.

  7. Bake for 25-30 minutes, until the eggs are set. Let cool slightly.

  8. Serve to your friends or family, and congratulate yourself--you just made a yummy and nutritious meal!

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