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 for about 10 minutes. 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 the other 6, and 4 more 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!
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 9x13 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 tortilla, crisp it up in a skillet, and finish with your favorite toppings.
SUBSTITUTIONS, TIPS, AND 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.
STORAGE AND LEFTOVERS:
Place in a container in the fridge for 5 – 7 days.
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
Wholesome Veggie Stuffed “Mexican” Egg Bake
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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Wholesome Veggie Stuffed “Mexican” Egg Bake
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 4 servings
- Category: Breakfast, Lunch & Dinner
Description
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!
Ingredients
(Use organic ingredients when possible)
- 1 Carton of 12 eggs, plus 4 egg whites
- 1 Medium onion
- 1 Bell pepper or ½ orange & ½ red
- 1 medium zucchini
- 1 Medium delicata squash
- 1 4 Oz can green chiles
- 1 ½ Tablespoons chili powder
- 2 ½ Teaspoons cumin
- 1 ½ Teaspoons paprika
- 2 teaspoons granulated garlic
- ¼ Teaspoon dried oregano
- 1 ½ Teaspoon salt
- Olive oil spray
Instructions
- Preheat your oven to 350°F.
- Allow the eggs to come to room temperature.
- Cut the squash into small cubes, do not peel the skin, and place them on a parchment-lined baking sheet. Roast for 10 minutes to slightly soften.
- While the squash cooks, chop the remaining vegetables into small cubes (about an inch each).
- Remove the squash from the oven and set it aside to cool.
- Crack the eggs into a large bowl. Break up the yolks and mix until just combined.
- Add the vegetables, including the squash, green chiles, salt, and spices.
- Mix well to make sure the seasoning is evenly incorporated.
- Taste a tiny amount to check the flavor. Add more salt, granulated garlic, or chili powder if needed.
- Lightly coat a 9x13 glass baking dish with olive oil spray.
- Pour in the egg mixture and bake for 30 to 40 minutes. Check at the 30-minute mark, as oven times may vary.
- Test with a toothpick inserted in the center. If it comes out clean, it's done. Avoid overbaking for the best texture.
- Allow to cool for 5 to 10 minutes before slicing.
- Top with your favorite garnishes, like salsa, shredded cheese, or my go-to guacamole recipe.
- Dig in!
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