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.
- 8 large eggs
- 1/2 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
- 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 (1/2 inch at most as 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 (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 1/2 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.
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 1/2 cup diced vegetables.
Nutrition: see the information.
- Calories: 297
- Sugar: 2
- Sodium: 495
- Fat: 15.4
- Carbohydrates: 19
- Fiber: 2.5
- Protein: 19.6
- Cholesterol: 387