You'll want to save this no-fuss egg toast recipe with vegetables and make it on repeat! This omelet toast is a satisfying and healthy breakfast recipe that takes only 5 minutes of work. Make it for your family or double (or even triple) the recipe to serve company.

egg toast with vegetables for a healthy breakfast.

I get asked all the time for Mediterranean Diet inspired breakfast ideas, and this egg toast with vegetables ticks all my boxes! Quick? Check. Easy? Check. Delicious? Check!! 

If you’re in the mood for eggs and vegetables, but want something less involved than a vegetable frittata or an egg casserole, egg toast is just what you need.

Simply whisk together eggs, vegetables, and some feta cheese. Spoon the mixture onto sliced bread, and bake for about 15 minutes. Breakfast is served!

The recipe gives you four servings, but you can double or triple it to serve a bigger crowd. It's perfect for special brunch gatherings.

Table of Contents
  1. Ingredients you’ll need for egg toast
  2. How to make egg toast
  3. Egg toast loves company
  4. Egg toast anyway you want it!
  5. More breakfast recipes with eggs
  6. Egg Toast with Vegetables (Healthy Breakfast Recipe) Recipe
ingredients for egg toast including parsley, olive oil, spices, bread, feta cheese, grape tomatoes, eggs, green onions, and peppers.

Ingredients you’ll need for egg toast

A few eggs, vegetables, and spices are all you need to make delicious egg toast for breakfast! Here’s more details:

  • Eggs: You’ll need 4 to 5 large eggs.
  • Spices: Add color, flavor, and depth with sweet paprika and red pepper flakes (or Aleppo-style pepper). Find my favorite spices at our online shop
  • Vegetables: I used a bell pepper, cherry tomatoes, and green onions, but I have ideas of different veggies you can use below. 
  • Crumbled feta cheese: Opt for a block of feta in the brine and crumble it at home instead of choosing the pre-crumbled kind. These tend to be dry instead of creamy, and lack the robust flavor of blocks of feta cheese. 
  • Parsley: A few tablespoons of chopped flat-leaf parsley add a fresh herbal element.  
  • Extra virgin olive oil: I like a medium-intensity EVOO here, like our Italian Nocellara oil or California Arbequina oil
  • Bread: Use your favorite thick-cut sandwich bread. A softer bread like challah would also work well. Whole grains are a welcome part of the  Mediterranean diet, so if you can, opt for whole wheat bread. 
egg toast on a sheet pan.

How to make egg toast

I am all about a no-fuss breakfast recipe, so this simple baked egg toast is part of my regular rotation! Here’s how to make it:

  • Prepare the egg and vegetable mixture. To a medium mixing bowl, add 4 to 5 large eggs, kosher salt, ½ teaspoon paprika, and ½ teaspoon red pepper flakes or Aleppo-style pepper. Whisk, then add 1 chopped bell pepper, ½ cup halved or chopped cherry tomatoes, green onions, ¼ cup crumbled feta cheese, 2 tablespoons chopped parsley, and a drizzle of extra virgin olive oil. 

    egg, vegetable, and herb mixture in a bowl.
  • Add eggs and vegetables to the bread. Brush a sheet pan lightly with olive oil and arrange 4 slices of bread in it. Divide the egg mixture among the bread, making sure all the slices have some vegetables and feta cheese on top. 

    bread with egg and vegetable mixture spooned on top.
  • Bake the bread. Bake on the center rack of your oven heated to 375°F for about 15 minutes. The eggs should be cooked and the vegetables should have softened slightly.
slices of egg toast with veggies.

Egg toast loves company

A single egg toast makes a super satisfying and healthy breakfast, because it's loaded with veggies, a little fat from the feta and protein from the eggs, but if you need a little something extra, add a drink.

Why not make a refreshing green juice , creamy tahini date shake or cozy lemon ginger tea to go along with it? A simple fruit salad is an easy and welcome addition to morning meals, too. It doesn’t have to be fancy. 

Egg toast is a great way to feed a crowd for Sunday brunch. You can easily double this recipe, and pop it in the oven. Whip up the drinks and salad while it bakes. No standing over a stove making a couple of pancakes at a time.

If you are planning for company and need a gluten-free option, serve my pumpkin parfait. It's another healthy breakfast (or dessert) idea to add to the rotation. Sometimes the conversation keeps coming especially when the food and drinks are flowing!

Don't be afraid to turn brunch into an afternoon affair! Serve your guests carajillo — a boozy coffee drink beloved in Spain, and many other Spanish speaking countries.

Egg toast anyway you want it!

Feel free to tweak the vegetables and spices to use what you have on hand. I love how customizable this egg toast breakfast recipe is! Here are some ideas:

  • If you’re an onion lover, swap out the green onions for very finely chopped red onions. You’ll get more of a delicious “oniony” bite.  
  • Use finely chopped firm Roma or on the vine tomatoes instead of cherry tomatoes. Tomatoes that are too ripe and mushy will make the toast soggy. 
  • Change up the flavor of the eggs by using different seasonings! If you want a little smokiness, skip the paprika in favor of smoked paprika. For subtle heat, add a sprinkle of black or Aleppo pepper. For more herby vibes, add a teaspoon of homemade Italian seasoning

More breakfast recipes with eggs

Browse all Mediterranean recipes.

Visit Our Shop.

Season up your eggs with our spices!

Browse The Mediterranean Dish Spice Collection!

Whether you're looking for unusual or exotic spices like Aleppo pepper, ras el hanout, or baharat -- or pantry staples like paprika and cumin -- we've got you covered!

4.97 from 28 votes

Egg Toast with Vegetables (Healthy Breakfast Recipe)

Suzy Karadsheh
egg toast with vegetables for a healthy breakfast.
This is just the thing when you need a quick, nutritious, delicious breakfast recipe! Ready in about 20 minutes from start to finish, this egg toast with veggies will keep you satisfied for hours. Serve it on its own, or with a drink like a green juice or a tahini date shake.
If you're hosting brunch soon, feel free to double or triple the recipe!
Prep – 5 minutes
Cook – 15 minutes
Cuisine:
Mediterranean
Serves – 4 servings
Course:
Breakfast

Ingredients
  

  • 4 to 5 large eggs
  • Kosher salt
  • ½ teaspoon sweet paprika
  • ½ teaspoon red pepper flakes or 1 teaspoon Aleppo-style pepper
  • 1 bell pepper, chopped
  • ½ cup cherry tomatoes, halved or chopped
  • 2 green onions, trimmed and chopped
  • ¼ cup crumbled feta cheese
  • 3 tablespoons chopped fresh parsley
  • Extra virgin olive oil
  • 4 slices of sandwich bread, thick cut

Instructions
 

  • Preheat the oven to 375°F and set a rack in the middle.
  • Beat and season the eggs. In a medium mixing bowl, add the eggs and season with kosher salt, paprika, and red pepper flakes or Aleppo-style pepper, and whisk.
  • Add the vegetables, etc. Add the chopped veggies, feta, and parsley, and a drizzle of good extra virgin olive oil.
  • Prepare the bread. Brush a sheet pan with olive oil and arrange the bread on it.
  • Top each slice of bread with a portion of the whisked egg mixture.
  • Bake. Place the sheet-pan on the middle rack of your heated oven. Bake for about 15 minutes or until the egg mixture is fully cooked and the veggies have softened a bit.

Video

Notes

Nutrition

Calories: 175.2kcalCarbohydrates: 17.7gProtein: 11.3gFat: 6.8gSaturated Fat: 2.3gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 1.8gTrans Fat: 0.03gCholesterol: 168.7mgSodium: 288.8mgPotassium: 247.3mgFiber: 2.3gSugar: 4gVitamin A: 1770.5IUVitamin C: 47.5mgCalcium: 73.6mgIron: 2.4mg
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4.97 from 28 votes (16 ratings without comment)

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Comments

  1. Elaine says:

    4 stars
    I used this recipe as a base for what I had on hand. I had some leftover cooked veggies so I use them plus low fat cheese, seasonings and mixed them with a egg that I scrambled all together and top a piece of pumpernickel bread with the egg mixture. Delicious and it will be on my regular breakfast routine

    1. TMD Team says:

      Awesome! Thanks, Elaine!

  2. Sandy says:

    Oh my, the Egg Toast with Veggies is delicious! And so EASY.

  3. ~Chrissie O. says:

    5 stars
    So funny, when different methods yield similar results! I do an "egg toast" a la "breakfast pizza salad" style. I use the Dijon vinaigrette and toss with romaine/spinach or any other greens. I toast a multi-grain bread, spritz with olive oil, give a few good shakes of garlic powder over. I put the veggies on top, then sprinkle with mozzarella cheese, and bake. While toast/veggies are baking, I make sunny-side-up eggs.

    To serve: Toast on the plate. Top with salad. Top with sunny-side-up egg/s. Drizzle with olive oil, sprinkle with grated parm and fresh-ground pepper. To. Die. For!!! This "formula" works equally well with naan or pita as a "crust," but a hearty bread substitutes quite nicely. My daughter's favorite combination is tomato/onion/garlic, topped with salad, egg, and sprinkled with crumbled bacon. It's like a breakfast pizza under a salad, and the egg yolk melds with the olive oil drizzle and the grated parmesan/romano to create a dreamy "sauce." Mangia!

  4. Helen says:

    5 stars
    This was fantastic! Delicious and easy to make. To my dismay, I was out of feta so I subbed with some cottage cheese. Will definitely make again and make sure I have the feta! Also, I've been doing keto, low carb, so I used a low carb, low calorie, high fiber bread to make this. Not technically keto, but did cut down the carbs and calories and didn't hurt a thing! Thank you for this great recipe!

    1. Devin Fuller says:

      Hi Helen, Devin here from the Mediterranean Dish team. Thank you so much for writing in and sharing your tweaks! You might also like our gluten-free breakfast stuffed peppers. Happy cooking! 🙂

  5. Anthony says:

    I just enjoy your page. Your personal, personality makes it #1. Im going to enjoy the 5 Mediterranium Breakfast for a crowd, even though I cook only for 1.
    Thank You.

    1. TMD Team says:

      Awww! Thank you so much, Anthony!

  6. Laura says:

    I can't eat tomatoes and green bell peppers. Could you suggest two other ingredients I could substitute for those 3 veggies? I am 82 and quite new to ths Mediterranean diet. Thank you.

    1. TMD Team says:

      Hi, Laura. I think spinach and mushrooms would also work great hear. This is a very forgiving recipe. I often just use whatever vegetables are hanging out in my refrigerator. Enjoy!

  7. Jessica says:

    My egg mixture soaked into the bread. I used 12 grain bread. Are you sure egg is cooked within those 15 minute?? I can't tell.