Vegetable Egg Bake with Peppers, Tomatoes, and Feta
This Vegetable Egg Bake with Peppers, Tomatoes, and Feta uses roasted cherry tomatoes and bell pepper in a low-carb breakfast casserole. And this recipe is loaded with flavor from Feta and oregano.
This tasty Vegetable Egg Bake with Peppers, Tomatoes, and Feta is a recipe I created when I was just making something to eat, and I had one of those big containers of cherry tomatoes from Costco on the counter, and the recipe turned out so well I decided to make it again and take photos for the blog.
I always have a hard time using all the tomatoes before they start to shrivel, and when I was thinking about what to do with slightly-shriveled cherry tomatoes I hit on the idea of roasting them for a breakfast casserole. There was a green bell pepper in the fridge, and adding some dried oregano and Feta cheese gave it a bit of Greek flavor.
I’ve made a lot of low-carb breakfast casseroles through the years simply combining what’s in the fridge, I think this new combination is definitely a winner. And if anyone is wondering why I’m making breakfast casserole when it’s 90 degrees in the shade, I cooked it in my Oster Toaster Oven (affiliate link)!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- green bell pepper
- Olive Oil (affiliate link)
- Dried Oregano (affiliate link)
- cherry tomatoes
- crumbled Feta cheese
- Spike Seasoning (affiliate link), or other all-purpose seasoning blend
- salt and fresh ground black pepper
Can you make the Vegetable Egg Bake with fresh chopped tomatoes?
If you have lots of garden tomatoes, you can definitely make this recipe with a cup of fresh-chopped tomatoes instead of cherry tomatoes. I’d cut the tomatoes and drain them in a colander before you roast them.
Could you use other roasted veggies in the Vegetable Egg Bake?
Definitely you could add other vegetables to this recipe such as mushrooms, zucchini, or eggplant. I would roast it on a baking sheet for higher-liquid vegetables like mushrooms and zucchini.
What if you’re not a fan of Feta cheese?
If you’re not a fan of Feta, use another white cheese like goat cheese, Swiss, or Mozzarella in this Vegetable Egg Bake with Peppers, Tomatoes, and Feta.
How to make Vegetable Egg Bake with Peppers, Tomatoes, and Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Cut the green pepper into short strips.
- Brush the baking dish with olive oil, then add peppers, sprinkle with oregano and roast peppers in a 375F/190C oven for about 10 minutes.
- While peppers roast, cut cherry tomatoes in half.
- Add the cut tomatoes to the casserole dish, and stir to distribute. Roast about 15 minutes more, or until the tomatoes are starting to look a bit shriveled.
- Beat the eggs and crumble the Feta.
- Sprinkle crumbled Feta cheese over the roasted tomatoes and bell pepper.
- Pour over the beaten egg that’s seasoned with Spike Seasoning (affiliate link), salt, and fresh ground black pepper. (I always stir this a little to get the ingredients well-distributed in the egg.)
- Bake the casserole about 30-35 minutes (or a bit less if you use a shallower dish than I did), or until the top is lightly browned and eggs are set.
- It will puff up a bit like this when it first comes out of the oven, but it settles down after it cools for a few minutes.
- Serve Roasted Green Pepper and Tomato Breakfast Casserole hot.
- This is good with a little sour cream to add at the table if you’re a sour cream fan.
More Savory Breakfasts to Enjoy:
- Crustless Three- Cheese Tomato-Basil Quiche
- Zucchini Frittata
- Zucchini and Green Chile Breakfast Casserole
Weekend Food Prep:
This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!
- 1 green bell pepper, seeds removed and cut into thin strips
- olive oil, for brushing baking pan (or use nonstick spray)
- 1/2 tsp. dried oregano (optional, but good)
- 1 cup cherry tomatoes, sliced in half (see notes)
- 1 cup crumbled Feta cheese (more or less to taste)
- 10 eggs
- 1 tsp. Spike Seasoning
- salt and fresh ground black pepper for seasoning eggs
- Preheat oven or toaster oven to 375F/190C.
- Brush 9″ x 13″ (or similar size) baking dish with olive oil, including the sides, or spray with nonstick spray.
- Cut out seeds from green pepper, then cut into short thin slices.
- Put green pepper into baking dish, sprinkle dried oregano over, and roast for 10 minutes.
- While green pepper roasts, cut cherry tomatoes in half. Break eggs into a bowl and beat until egg yolks and whites are well combined.
- Season eggs with Spike Seasoning (affiliate link), salt, and fresh ground black pepper.
- After peppers roast for 10 minutes, add cut cherry tomatoes and stir to combine.
- Put dish back in oven and roast 15 minutes more, or until tomatoes start to look slightly cooked.
- Sprinkle Feta cheese over roasted peppers and tomatoes, then pour beaten eggs over. (I used a fork to stir slightly so the roasted peppers and tomatoes were evenly distributed in the eggs.)
- Return pan to oven and cook for about 30 minutes, or until the top is lightly browned and eggs are set. (I had a deep dish, so if you’re using a flatter dish it will take less time.
- It will puff up a bit when it cooks, but after it cools for a few minutes the casserole will settle.)
- Serve hot.
- This is good served with a dollop of low-fat sour cream or plain yogurt.
- This casserole can be kept in the fridge and reheated in a microwave, but be careful not to microwave too long or the eggs will get rubbery.
This is a perfect way to use those last few cherry tomatoes that are getting a bit shriveled.
This recipe created by Kalyn when she had a surplus of cherry tomatoes that needed to be used!
Amount Per Serving: Calories: 230Total Fat: 16gSaturated Fat: 7gUnsaturated Fat: 8gCholesterol: 363mgSodium: 775mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 16g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Vegetable Egg Bake is a good breakfast dish for any low-carb diet, including Keto, or for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one.Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for a Vegetable Egg Bake with Peppers, Tomatoes, and Feta was first posted in 2010 when I had cherry tomatoes that were begging to be used. It was updated with greatly-improved photos in 2017 and was last updated with more information in 2023.