Simple Vegetable Egg Bake | @naturallyella

There are quite a few recipes in the archives of the site that have been staples in our home for as long as I can remember. I leave them up in all their probably-not-written-so-well, photos-make-me-cringe glory because some of them have also become the most popular recipes on the site. I can guess (or assume) this is due to the fact that they are easy and nearly always (hopefully always) have a delicious outcome.

One of these recipes is this egg bake, circa early 2010. The words behind the post still hold true and I still find myself on mornings tossing together a single serving (or double serving if M wants one) before popping in the shower. There really is nothing better than coming downstairs to a hot, just out of the oven breakfast.

I’ve since written out some better instructions (see below) and today’s version is all about spring. I tossed in raw asparagus, spring onions, and some smoked mozzarella cheese. As the recipe states below, you can really add whatever you on hand in terms of vegetables, cheeses, grains, and herbs- this ‘recipe’ is really about ease of cooking and ease of using what you have on hand!

4.8 from 6 reviews
Simple Vegetable Egg Bake
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 8 Large Eggs
  • 1/2 cup cup whole milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 1/2 to 2 ounces shredded cheese (cheddar, gouda, goat, smoked mozzarella)

  • 2 cups diced vegetables (see note)
  • 1 to 2 teaspoon fresh minced herbs (basil, rosemary, thyme or parsley)- optional
  • 1 cup cooked grains (millet, quinoa, brown rice) - optional
  1. Preheat oven to 375˚ and place 4, 8 ounce ramekins (or 2, 16 ounce ramekins) on a baking tray with a lip.
  2. In a bowl, whisk together eggs, whole milk, salt, and pepper; set aside.
  3. Prepare your vegetables. For any vegetable that you might typically eat raw or doesn't take that long to cook, dice into small pieces (1/2" at largest, smaller is better) and distribute 1/2 cup of vegetables into each ramekin. If you would like to use vegetables that take a bit of time to cook (ie: sweet potatoes, butternut squash), roast/steam ahead of time.
  4. Sprinkle the cheese over the vegetables, adding any herbs or grains as you would like (you might need to reduce the vegetables slightly for space). Pour the egg mixture over, covering the ingredients but leaving about 1/2" of space from the top edge as the eggs will puff up as they bake.
  5. Bake for 18 to 22 minutes for the 8 ounce ramekins or 22 to 25 for the 16 ounce ramekins. Eggs should be puffed, not look wet on top, and not jiggle when the tray is shaken. Cheese should also be lightly browning. Remove from oven and serve immediately as the egg mixture will begin to deflate as it cools
My favorite combinations include: asparagus and spring onions (pictured), tomatoes, spinach and peppers, broccoli and garlic, zucchini and onions- the list of possibilities can easily go on.
While the ingredients are listed for 4 people, it can easily be adapted down for one (or two). For 1 person, use 2 eggs, 2 tablespoon milk and 1/2 cup diced vegetables!

Vegetable Egg Bake | @naturallyella