Spring Vegetable Cheesy Breakfast Bake – Holiday Recipe Club


I love holidays!  The reason is that it usually means I am cooking some really yummy food, and maybe some things that are a bit more indulgent, or that I don’t make very often.  Or I am coming up with something new.  That is why I was so excited to find the Holiday Recipe Club.  The Holiday Recipe Club is a blog hop centered around holiday recipes, and trying to inspire people to come up with something different than their usual holiday fare.  So each month, participants are given a list of a few ingredients.  They must then come up with a holiday recipe that contains at least one of the ingredients.  I misread this, and this month, I came up with a recipe that includes all three!  But it did make it yummy!  We will all then post our recipes at the same time, and include a link to all of the other participants’ recipes.  You’ll see this at the bottom of this page.

Spring Veggie Breakfast Bake

This month, we were assigned spinach, carrots, and eggs.  The recipe I came up with was inspired by a recipe I saw from A Healthy Jalapeño for Light Spinach Breakfast Squares.  I thought that these would be yummy and pretty with some other veggies added, and I wanted to use fresh baby spinach, because I am not a huge fan of frozen spinach.  Also, the crust is made from Bisquick, and I have been looking for a reason to try the gluten-free Bisquick (though you can use regular or reduced-fat Bisquick).

Spring Veggie Breakfast Bake

These were cheesy, and creamy, and tasty!  There was so much flavor and texture packed into each bite.  They would be perfect for an Easter breakfast or brunch.  We had them for dinner on a Friday when we can’t have meat during Lent, with some veggie sausage on the side.  Then I picked at the leftovers for lunch and dinner for a few more days.  I even liked it cold, but I am weird like that.

Spring Veggie Breakfast Bake


Spring Veggie Breakfast Bake


Do you stick with traditional menus for holidays, or do you like to mix it up? 

5.0 from 1 reviews
Spring Vegetable Cheesy Breakfast Bake
Serves: 4-6
  • For filling:
  • 1 t olive oil
  • one medium or half of a large sweet onion, finely chopped (set aside ¼ c for the crust)
  • Two 5 oz. packages of baby spinach, chopped into small pieces
  • 1 c shredded carrots
  • 1 medium zucchini, quartered lengthwise, and slide about ¼ in. thick
  • salt and pepper, to taste
  • 1½ c cottage cheese (I used fat-free)
  • ¾ c shredded sharp cheddar cheese
  • ½ c plus 2 T grated Parmesan cheese
  • 2 egg whites
  • 1 egg
  • 1 t dry mustard
  • For crust:
  • 1 c Bisquick (regular, reduced-fat, or gluten-free)
  • 2 egg whites
  • 1 egg
  • ¼ c milk (I used 1%, but you could use any kind of milk, even almond milk)
  • ¼ reserved chopped onion from the filling
  1. Preheat oven to 350°F. Spray a 9in. square glass baking dish with cooking spray or olive oil.
  2. Heat oil in a large pan over medium heat.
  3. Add the onion, and sauté for 3-4 minutes, or until translucent and starting to soften.
  4. Add the carrots and zucchini, and sauté for another 5-6 minutes, or until veggies are soft.
  5. Add the spinach, and cover with a lid for 6-8 minutes, stirring occasionally, or until the spinach is wilted.
  6. Place the veggies into a bowl and allow to cool slightly.
  7. Add the cottage cheese, cheddar cheese, ½ c parmesan cheese, egg whites, egg, and dry mustard, and mix until fully combined.
  8. In a bowl, combine the crust ingredients, and spread into the prepared baking dish.
  9. Spoon the veggie and cheese mixture on top, and spread evenly.
  10. Sprinkle the top with 2T parmesan cheese.
  11. Bake, uncovered, at 350°F for 30-35 minutes, or until it is cooked through, golden, and bubbly.

Adapted from A Healthy Jalapeño’s Light Spinach Breakfast Squares.


Spring Veggie Breakfast Bake

Remember to check out some of the other recipes that are part of this month’s Holiday Recipe Club!

This recipe was shared with:

Family Fresh Meals Recipe of the Week: Secret Ingredient Egg

Countertop Confection’s What’s Cookin Thursday’s

Katherine Martinelli’s Easter Blog Hop

Grateful Belly What’s New Wednesday {five}

Gooseberry Patch A Market-Fresh Recipe Round-Up!

Addicted to Recipes Button, Page button


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  1. says

    OK, I just sent you soap yesterday for the BSI win and wanted to check out your blog–imagine my surprise when I found a HRC post! I just joined too! haha, small world. :) This sounds so good and I love the bright colors. I was going to make a bake with all three ingredients too (great minds!) so I”m glad I went another direction so I wouldn’t have to be jealous of your superior breakfast bake! haha
    Veronica recently posted…Carrot Cracker TreatsMy Profile

  2. says

    Gorgeous!! I love making breakfast bakes, but don’t do it often enough. This looks perfect with the all the veggies and cheese. Great job! And I am so glad you were able to join us :)

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