Crustless Brie, Vegetable and Egg Bake

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For those who wish to avoid a carb-loaded breakfast, this recipe is for you > Crustless Brie, Vegetable and Egg Bake

Crustless Brie, Vegetable and Egg Bake recipe from

I love carbs.  Yeah, I’m sure you do too, but really… I LOVE carbs > like pizza and pasta and BREAD.  All of that stuff is just crazy good, and I wish I could eat it all the time without any dire consequences.  But carbs love me back.  They love my hips, they love my thighs and they love my body in general.  So, for that, I hate carbs!

Once in a while I make a half-hearted attempt to avoid them.  And breakfast is the easiest time to do that because although I love pancakes and waffles and Lucky Charms, I do really love to eat eggs for breakfast too.  Thank goodness there is a carb-alternative that pleases me so much!

Crustless Brie, Vegetable and Egg Bake recipe from

I decided to go vegetable-heavy with this egg-bake recipe and used my favorites > broccoli, zucchini, mushroom, onion and yellow bell peppers.  You can use whatever vegetables you like.  You’ll need to saute them in a little butter or oil before you add them to your casserole dish so they’re not so raw and crisp in the finished casserole.

Crustless Brie, Vegetable and Egg Bake recipe from

Next comes THE CHEESE.  I used brie, since it’s generally my favorite kind of cheese and it melts into the casserole beautifully.  If you’re not into brie, use something else that you like- I’d recommend Harvati, shredded Swiss or a decent tasting Monterey Jack cheese… anything that melts fairly well and that would pair well with your chosen vegetables.

Crustless Brie, Vegetable and Egg Bake recipe from

For this recipe, I used 10 eggs plus 6 egg whites.  I added in milk (you can use WINE instead of milk to add some delicious flavor) and Dijon mustard.  That egg mixture just gets poured all over the top.

Crustless Brie, Vegetable and Egg Bake recipe from

Bake until the eggs are fully cooked through.

Crustless Brie, Vegetable and Egg Bake recipe from

Slice and serve!  It’s a good one to serve if you have a few people to feed for breakfast (and especially if you have someone visiting who is gluten-free), and I must say that it makes for a lovely dinner too.

Use low fat cheeses and more egg whites in place of some of the eggs to make it lighter.  We loved this recipe as written though.  Enjoy!

Crustless Brie, Vegetable and Egg Bake

Yield: 6 to 8 servings

Prep Time: 25 minutes

Cook Time: 50 minutes

  • 5 cups vegetables (I used broccoli, zucchini, mushrooms, onion and yellow bell pepper)
  • 1 tablespoon butter or olive oil
  • 8-ounces brie, rind removed and torn into small chunks
  • 10 large eggs
  • 6 egg whites (see tips below)
  • 2 tablespoons milk or white wine
  • 1 tablespoon Dijon mustard
  • salt and pepper, to taste
  1. Preheat the oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
  2. Heat a large skillet to medium, add butter or olive oil and saute the vegetables until somewhat softened. Sprinkle the sauteed veggies onto the bottom of the casserole dish. Sprinkle the brie evenly over the top. In a medium bowl, whisk together eggs, milk (or wine) and Dijon mustard. Pour over the vegetables in the dish. Sprinkle with salt and pepper.
  3. Bake 45 to 55 minutes, or until the egg is cooked through. To check, use a knife to poke into the center. If you're seeing liquid, it needs more time in the oven. Slice and serve immediately.
  • I like to purchase the egg whites in the carton. They are easiest to measure, and you won't end up with a bunch of yolks and have to figure out what to do with them. Use remaining egg whites in the carton for scrambled eggs!
  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use a brand of Dijon mustard that is known to be GF.
  • 4 WEIGHT WATCHERS Freestyle SmartPoints per serving (based on 8 servings).  If you cut it into 6 servings, it will be 6 points.

Here are a few more egg dishes you might enjoy:

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Lori Lange of Recipe Girl

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  • Kate Flood wrote:

    Do you have the conversion of how many cups of egg whites we should use if pouring out of the carton?
    Very yummy recipe!! Thank you!!

    • Lori Lange wrote:

      I don’t– but there should be some kind of guidance on the carton for equivalents.

  • Rachel wrote:

    does this reheat well? Could it be Frozen and reheated?

    • Lori Lange wrote:

      I’m not a huge fan of trying to freeze eggs and reheat, so I’m not sure!

  • Sandi wrote:

    If you wanted to make these in muffin cups, how many would it make, and how long would you suggest cooking them?

  • Recipegirl’s Mom wrote:

    Here is one I can east and it looks delicious. Not ply that, it looks extra beautiful on my lovely new computer!

  • Marianne wrote:

    Could you just use the whole egg instead of egg whites?

    • Lori Lange wrote:

      Sure- the calorie count will change and it will be a more substantial eggy dish.

  • Kim wrote:

    This was delicious! It’s definitely going to be 1 of our go to “brunch” recipes! Thank you!

    • Lori Lange wrote:

      Glad to hear- thanks!

  • Olivia – Primavera kitchen wrote:

    Wow I wish I could have had that for breakfast this morning!

  • DessertForTwo wrote:

    I’ll pretty much eat brie off a shoe. But yeah, this crustless quiche would be way better than that 🙂

  • Jersey Girl Cooks wrote:

    I love carbs but try to cut some out so this breakfast is perfect for me!

  • marcie wrote:

    Carbs do love us — isn’t it the truth? I sure love them, but with this dish, I really wouldn’t miss them at all. This looks so cheesy and satisfying with all of those great veggies. Pinning!

  • Averie @ Averie Cooks wrote:

    If anyone ever has eggs on hand to use up, this is the recipe to do it, right 🙂 This looks delish, Lori! I could never say no to brie!

  • Matt Robinson wrote:

    This looks amazing, my kind of breakfast! A side of fruit on the side and the day is off to the perfect start.

  • Anna @ Crunchy Creamy Sweet wrote:

    I know I could never give up carbs! Especially in this form! Love this bake!

  • Chelsea @chelseasmessyapron wrote:

    Hahaha! If only the carbs didn’t love us all back that would be awesome 🙂 I love them tons too, but need to draw the line sometimes. This is the perfect way to do that 🙂 Pinned!

  • KalynsKitchen wrote:

    This is definitely my favorite kind of breakfast, but I never thought of using Brie in a breakfast casserole like this. Brilliant idea!

  • Marisa Franca @ All Our Way wrote:

    Oh my gosh!! Eggs and Cheese, cheese and eggs what a combo. I love them both. I can see me making this on Sunday — that’s my egg day. I’m with you — carbs are in my blood , after all I’m Italian. Thanks for the recipe I think I’ll add Gruyere or pecorino. I haven’t met a cheese yet that I didn’t like. 🙂

  • La Torontoise wrote:

    Lori, this also looks like a great idea for a summer lunch.
    May I ask a question:-) is there any specific reason for choosing strawberries/melon pieces to garnish? Would just simple greans do the job?Please suggest a substitute.
    Thank you so much!

    I can do this for lunch very easily, but my mornings are a bit hectic and no time to bake that early.

    Have a great day!

  • Taylor @ Food Faith Fitness wrote:

    I love carbs too! It’s a terrible, but awesome addiction.
    This looks like the perfect breakfast to counteract all the bagels I ate yesterday 😉
    LOVE that brie! Pinned 🙂

  • Taylor @ Food Faith Fitness wrote:

    I am so with you on the carb love! It’s a terrible, but awesome addictition.
    But, this breakfast looks like the perfect way to counteract all the bagels that I may have eaten yesterday 😉
    LOVE the brie cheese! Pinned! 🙂