Go Back
As the leaves turn vibrant shades of orange and gold, the culinary world embraces the flavors of fall with open arms. One dish that perfectly encapsulates the essence of autumn is the Harvest Pumpkin Egg Bake with Autumn Veggies. This comforting and flavorful recipe brings together the earthy sweetness of pumpkin and the freshness of seasonal vegetables, creating a wholesome meal that is perfect for cozy brunches or hearty breakfasts.

Pumpkin Egg Bake with Fall Veggies

Embrace the flavors of fall with a comforting Harvest Pumpkin Egg Bake loaded with autumn veggies. This nutritious dish combines the sweet earthiness of pumpkin with colorful vegetables for a wholesome meal perfect for brunch or breakfast. Packed with vitamins and fiber, it’s not just delicious but also good for you! Follow our step-by-step guide to prepare this cozy bake, and enjoy a flavorful start to your autumn mornings that will warm both your body and soul.
Print Recipe Pin Recipe

Ingredients
  

2 cups pumpkin puree (canned or fresh)

6 large eggs

1 cup milk (dairy or non-dairy)

1 cup shredded sharp cheddar cheese

1 cup diced fall veggies (such as bell peppers, zucchini, and red onion)

1 cup chopped kale or spinach

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried thyme or sage (optional)

Olive oil for greasing

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.

    Prepare the Veggies: In a large skillet over medium heat, sauté your diced fall veggies (bell peppers, zucchini, red onion) in a drizzle of olive oil for about 5-7 minutes, or until they are softened. Add the chopped kale or spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.

      Mix the Base: In a large mixing bowl, combine the pumpkin puree, eggs, milk, garlic powder, onion powder, smoked paprika, salt, black pepper, and optional dried thyme or sage. Whisk together until smooth and well combined.

        Combine Ingredients: Fold in the sautéed veggies and half of the shredded cheddar cheese into the pumpkin-egg mixture. Mix until everything is evenly distributed.

          Bake: Pour the mixture into the greased baking dish, smoothing it out with a spatula. Sprinkle the remaining cheddar cheese on top.

            Cook: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the egg bake is set in the center and lightly golden on top.

              Cool and Serve: Once baked, remove from the oven and let it cool for about 5-10 minutes. Cut into squares and serve warm.

                Enjoy! This Pumpkin Egg Bake makes a perfect brunch dish or a delightful autumnal breakfast.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6