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My Wholesome Veggie Stuffed “Mexican” Egg Bake is a hearty, veggie-loaded dish filled with fresh vegetables and lively, warm spices. This easy, nutritious recipe works for breakfast, lunch, or dinner and delivers craveable Latin flavors in every bite!

Wholesome Veggie Stuffed “Mexican” EGG Bake

You can create so many dishes with eggs, and let me tell you, I make them all! Omelets, frittatas, quiches, you name it! But one of the easiest and most versatile options is an egg bake. It can be customized with any flavor pairing, and it works for any meal. That’s where my Wholesome Veggie Stuffed “Mexican” Egg Bake comes in. No, it’s not actually Mexican. It’s inspired by Mexican flavors thanks to the spices, and because I often top it with one of my guacamole recipes.

I pack this dish with a variety of fresh vegetables, including one you might not expect: winter squash. I like using delicata, but honey nut, butternut, or acorn squash will also work. Top it with cheese, salsa, or anything else that speaks to you. It’s endlessly adaptable. However you build it, it always turns out to be filling, high in protein, and absolutely delicious. Grab a slice or two for breakfast, lunch, or dinner. It also works wonderfully for meal prep or a weekend brunch. I think you’re gonna love this one!

HOW I MADE-OVER THIS BAKE:

This dish only uses olive oil spray and skips extra ingredients, making it super light and clean. Eggs provide high-quality protein, key vitamins, and healthy fats to fuel muscle growth, brain function, and overall health. I further made-over this meal by using fewer egg yolks and more egg whites. Plus, the mix of vegetables offers an impressive range of benefits.

Onions contain prebiotic fiber, which supports gut health by nourishing the good bacteria in your digestive system. Bell peppers deliver vitamin C to boost immunity and promote healthy skin, and their vibrant colors reflect a wide variety of antioxidants. Zucchini adds bulk without heaviness. It’s low in calories, high in fiber, and great for digestion. Delicata squash supplies vitamin A for eye health and potassium to help maintain steady blood pressure. Together, these vegetables create a nutrient-dense, colorful, and well-rounded addition to any meal!

This recipe is nut-free, gluten-free, refined-sugar-free, dairy-free, soy-free, paleo, grain-free, and vegetarian

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Eggs, of course!
Onions
Bell peppers
Zucchini
Delicata squash
Green chiles
Chili powder
Cumin
Paprika
Granulated garlic
Dried oregano
Salt
Olive oil spray

THIS IS HOW YOU’LL MAKE IT:

Preheat your oven to 350°F.

Let the eggs come to room temperature while you prep the vegetables. Start with the squash since it takes a bit longer to cook. No need to peel it; the skin is edible. Cut it into small cubes, spread them out on a parchment-lined baking sheet, and bake till slightly softened. They don’t need to be completely soft, just tender enough, because they will finish cooking later.

While the squash is in the oven, chop the rest of the veggies into small pieces (around an inch). I usually go with half an orange bell pepper and half a red one for extra color, but feel free to use what you like.

Once the squash is done, set it aside to cool.

One of my favorite things about this veggie-packed meal is how simple it is. You just mix everything together and let the oven handle the rest.

Crack the eggs into a large bowl. To keep it a little lighter, I use 6 whole eggs, the whites from 6 more, and 3 extra egg whites. Yes, that means grabbing another carton. I know eggs aren’t cheap, but I cut back on yolks to help my cholesterol. If you’d rather use 12 whole eggs, go for it! If you don’t have another way to use up the extra yolks and prefer not to waste them, you can replace however many you skip with egg whites. Just make sure the total volume stays about the same so your bake turns out right. As a guide, one large egg yolk is about 1 tablespoon, and one large egg white is about 2 tablespoons—so replacing 6 yolks means adding about 3 extra egg whites to balance the mixture. Don’t worry too much about the math. I don’t always have it exactly right, but as long as you test out the seasonings in the next part, your bake will still be perfect!

Break up the yolks and whisk until everything is combined. Add in all of the chopped veggies, including the squash, as well as the green chiles, salt, and spices. Stir well to make sure the seasoning is evenly distributed. If you’re up for it, dip a fork in and try a tiny bit to check the flavor. I always do this, and it’s not as weird as it sounds! Adjust seasonings as needed.  

Spray a 9×13 glass baking dish with olive oil spray. Pour in the egg mixture and bake for 30 to 40 minutes. Check at 30 since ovens vary. Mine usually takes about 35. You’ll know it’s ready when that trusty toothpick inserted in the center comes out clean!

Let the bake cool for 5 to 10 minutes so you get nice, clean slices.

Top with your favorite garnishes, like salsa, cheese, or my go-to guacamole recipe: The Best Veggie-Packed Game Day Guac and dig in!

SERVING SUGGESTIONS:

If you top this with my guac, you’re in for a satisfying and high-protein meal.

You can also pair it with a fresh salad, grilled chicken, whole grain toast, or anything else you love to eat with eggs.

For a fun twist, scoop some into a healthier tortilla, crisp it up in a skillet, and finish with your favorite toppings.

MITA’S MUST-KNOW TIP:

When perfecting any recipe, the right amount of salt, spices, and sweeteners depends on the size and flavor of the produce you use, and that might be different from what I used when I developed this recipe. Your zucchini might be tiny compared to mine, your strawberries could be on the verge of being jam, and your tomatoes might be less tomato-y than expected, so taste as you go! If you add more veggies or swap anything in, a little seasoning tweak might be needed. You can totally make this dish your own, and if you go a little overboard, you can probably fix it. But tasting often means you won’t need a backup plan… or a backup meal!

FREQUENTLY ASKED QUESTIONS:

STORAGE AND LEFTOVERS:

Store leftovers in an airtight container in the fridge for 5 to 7 days.

I’ve never had to freeze it, because I am not a fan of frozen egg products on the market. Sorry! But it should freeze well for up to 6 months.

ADDITIONAL NOTES:

You can switch up the vegetables however you like, but this combination creates a nutrient-dense mix that works well together.

I prefer granulated garlic because it offers a stronger, more pronounced flavor, in my opinion, but garlic powder works just fine if that’s what you have!

Adjust the number of yolks to suit your needs. Just be sure to keep the total egg volume the same for the best results in this dish.

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more great breakfast ideas, check these out!

Nutritious Coconutty Coffee Peanut Butter Banana Oatmeal Bake
Superfood Banana Chocolate Cinnamon Walnut Protein Smoothie

For more great Lunch & dinner ideas, check these out!

Sweet & Savory Orange Honey Rosemary Chicken Thighs
Simple & Healthy Mango Coconut Chicken & Vegetable Curry
Healthy Quick & Easy Indian Eggplant Bharta
Meatless Monday: Spinach Portobello Stuffed Mushroom Bake

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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