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-so-well-written/photos-make-me-cringe glory because some of them have become the most popular recipes on the site. I 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 a breakfast vegetable egg bake, circa early 2010. There are mornings that I still find myself tossing together a single serving (or double serving if M wants one) before hopping in the shower. Because 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 the ease of cooking and how easy it is to use what you have on hand!
Simple Vegetable Egg Bake
This vegetable egg bake is about as simple as breakfast can get. Add whatever you might have on hand whether that's roasted vegetables, grains, cheese, or greens.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Cuisine: breakfast
Ingredients
- 8 large eggs
- ½ cup whole milk
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 ½ 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
Instructions
- Preheat oven to 375˚ F and place four 8 ounce ramekins (or two 16 ounce ramekins) on a baking tray with a lip.
- In a bowl, whisk together eggs, whole milk, salt, and pepper until well mixed. Set aside.
- Prepare your vegetables. For vegetables that can be eaten raw or don't take too long to cook: dice into small pieces (½ inch at most as smaller is better) and distribute ½ cup of vegetables into each ramekin. If you would like to use vegetables that take a bit of time to cook (such as sweet potatoes or butternut squash), roast or steam ahead of time.
- Sprinkle the cheese over the vegetables, adding any herbs or grains as you would like (you might need to reduce the quantity of vegetables slightly for space). Pour the egg mixture over, covering most of the ingredients but leaving about ½ inch of space from the top edge of the ramekin as the eggs will puff up as they bake.
- 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 slightly brown. Remove from oven and serve immediately as the egg mixture will begin to deflate as it cools.
Notes
Tips & Tricks: 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 for one (or two). For 1 person: use 2 eggs, 2 tablespoon milk and ½ cup diced vegetables.
Stock up: get the pantry ingredients you will need: millet, quinoa, or brown rice
Nutrition: see the information.
Nutrition
- Calories: 297
- Sugar: 2
- Sodium: 495
- Fat: 15.4
- Carbohydrates: 19
- Fiber: 2.5
- Protein: 19.6
- Cholesterol: 387
Vegetable Egg Bake
variations
This recipe is one big opportunity to try out endless variations. Below are a few of my favorite variations based on season:
Summer: I love to use all the summer vegetables in this variation. Zucchini, sweet corn, tomatoes, peppers (both sweet and hot), and kale. Then add in a sprinkle of feta. This version is so hearty, I don't think it needs grains.
Fall/Winter: During the cooler months, I'll roast squash or sweet potatoes with a bit of chili paste. Then add the roasted vegetables to the vegetable egg bake along with cooked millet or quinoa. In this version, I usually use a more mild cheese, like mozzarella.
Spring: Asparagus might be my favorite spring vegetable and it's perfect in this egg bake along with a hearty cheese. And, I love to pair it with bulgur.
Explore Eggs
As mentioned above, eggs are a go-to, favorite dinner of mine. This is because they are quick, feed quite a few people, and are quite versatile. While my favorite egg dishes are usually a hearty vegetable skillet, egg bakes or even fried egg sandwiches often appear on the dinner table. A few of my favorite egg recipes for dinner include:
Curried Eggs with Spinach
Smoked Paprika Potato Egg Bake
Pesto Potato Skillet
Arthur LeVesque says
Erin, this veggie bake looks great. The pictures are making my mouth water! Although I'm an avid carnivore, my wife often eats vegetarian. We are always looking for meals that can be made great with or without meat and this looks like a perfect meal for that! Thanks for sharing and could you tell me where you got those really cool looking baking dishes?!
erin says
Hey Arthur- I believe I got them at world market! (and thanks for the comment!)
Katrina @ Warm Vanilla Sugar says
What a delicious idea Erin!! This sounds lovely!
Amelia Littlejohn says
Sounds and looks yummy!
Amelia Rose | Health & Beauty Blogger
Cassie says
Looks amazing! I love baked eggs!
Bec says
A delicious, simple meal to welcome you before the day starts - sounds amazing. I also just re-did one of my most popular recipes because my gosh.. I couldn't handle the older images! Thanks for sharing x
★★★★★
Barbara (Barb B) says
This looks amazing. I like the idea that I can make just one serving. Yum. Thanks, Erin, for a quick delicious breakfast recipe.
Chery says
Love it, can't wait to try it! Is this recipe by chance available in a PDF version for later printing? The print option wouldn't allow me to save as is and I prefer to be more green and not print if I don't have to. Thanks for sharing this wonderful recipe.
erin says
Hi Chery- when you click 'print', there is almost always an option to 'save as pdf' depending on the computer you use. I unfortunately do not have a pdf!
Mardi says
I copy and paste on my iPad. Usually into Notes until I decide where to put it. Lots of apps to print anything on clipboard and to convert to PDFs.
Anna says
your pictures always inspire me 🙂
Millie | Add A Little says
Love the recipe Erin - the addition of the herbs must take it over the edge!
Matilde says
I think we have found dinner for tomorrow night! Looks delicious 🙂
Matilde
★★★★
Brett Wilson says
I love these little single serve dishes. I don't have anything like that. I think I might have to make mine in muffin tins or something like that. Thanks for the recipe.
Jennifer @ Delicious Everyday says
What an awesome idea! I love this recipe. Will have to try it one of these days!
Find My Rice says
Great recipe! Easy and healthy.
Emily says
Love how these puffed up! Such a great recipe that can be customized to whatever's in season.
lynn @ the actor’s diet says
This is one of my favorite throw-together meals - love that you can make it for breakfast, lunch, or dinner!
Danika Maia says
Vegetables and eggs is the best mix ever for a quick, cheap, healthy lunch dinner or breakfast! I probably eat some kind of egg and veggie combo three times a week - especially when I come home from the bars and I need something fast! 🙂
Danika Maia
http://www.danikamaia.com/healthy-garlic-lime-pork-stirfry/
Maureen says
This vegetable egg bake looks lovely. Another wonderful dish towards a healthy living.!
Hisham Assaad says
This is going into breakfast repertoire. Making it tomorrow or next weekend 🙂
★★★★★
Austin housemaid says
Tried the Vegetable Egg Bake yesterday and it was awesome! Mine didn't pop up as much as yours (maybe an oven temp control thing), but they were delish! Keep those recipes coming!
★★★★★
Julia says
Looks easy and delicious! Has anyone substituted almond/coconut/ milk instead of cow?
liz says
I made this this morning - so delicious! The herbs (I used fresh rosemary) totally took this over the top. I love the flexibility (of veggies, herbs, cheeses) and how quickly it bakes. I typically do 8x8 egg bakes, which take FOREVER, so I loved popping this in and having it ready when my family was done getting ready for the day. Thanks!
Callie says
Have you tried making this in a large pan?
Do you think it will work if I do??
erin says
I've not made this exact recipe but I have made something similar (a crustless quiche, which is really the same thing: https://naturallyella.com/roasted-potato-onion-and-rosemary-crustless-quiche/). You would just need to let it cook for longer!
Lainsey says
This recipe is totally awesome! Family raved about how good it was. Used a pinch of baking soda while mixing eggs, it rose puffy. Aluminum pan under your beautiful picture needs scrubbing with SOS pads Meal looks appetizing. Good job! Great tasting recipe!
★★★★★
Diane says
Thanks so much for this recipe.
My husband and I enjoyed it.
I made it with zucchini and red pepper and added a veggie quinoa!
Natasha T. says
Great recipe! Made it this morning and it was delicious! Thanks for sharing.
Kat says
Hello! I used this recipe to make a quick mid-day brunch for myself. I used a 16 oz ramekin, 4 eggs, cut the milk portion in half and seasoned with salt, pepper. I roasted some sweet potatoes, cut small with ovoo and a garlic salt mix. Also throw in some spinach leaves and topped with paprika before going in the oven. I don't usually leave comments, but the final result was THAT good. Compared to other recipes I found online, this version was simple, to-the-point, and versatile. Looking forward to sharing my new egg dish off this year!
★★★★★
JB says
I LOVE those little white crocks, do share where you got them please. I've been looking for something like this for ages.
Erin Alderson says
I believe World Market!