Multi-Vegetable Egg Bake

It’s no secret I love my eggs soft and runny! But who doesn’t love a good vegetable loaded egg bake, espeically one as healthy and versatile as this one.

A couple of weeks ago my family was up and I made this delicious One Pot Multi-Vegetable Medley. If you haven’t tried it yet, you should.

The best part about the recipe is it makes LOTS! As promised in this post, here is an incredible egg dish I whipped up with some of my left overs! By the way, this is hearty enough to enjoy for dinner too! It’s also perfect after a long run. Leftovers are amazing between two slices of grilled sourdough bread.

Egg bakes are convenient when you are both short on time and serving a houseful. This particular recipe can be prepped a day in advance so all you need to do the next morning is pre-heat your oven, pour the mixture into your prepared pan (or pans), and bake.

Just like my One Pot Medley, you can vary the veggies in this egg bake. And for your meat eaters, add some chicken sausage, crisp bacon or ham, and you have everyone covered.

I’ve been making this recipe for years and every time I make it, it turns out differently. Last spring I used fresh asparagus and goat cheese ~ it’s a great combination! My husband loves chicken sausage, leftover roasted broccoli & sharp cheddar cheese of course.

For this recipe I used

2 cups left over One Pot Vegetable Medley for each pan
Raw cheddar cheese
Greek Yogurt (feel free to use sour cream)
Unsweetened almond milk (or use your milk of choice)
Fresh herbs
Chicken Sausage for one pan
Almond milk

I bet this time next Sunday you’ll be sitting down to my vegetable egg bake. Let me know your favorite combination of veggies and cheese please!

MULTI-VEGETABLE EGG BAKE

INGREDIENTS:

18 eggs
4 cups of left over roasted veggies of your choice
1 cup cheese of your choice
1 cup full fat greek yogurt (or sour cream)
1 cup milk of your choice
1 1/2 teaspoons of Pink Himalayan Sea Salt
1/4 teaspoon of fresh ground pepper
Fresh chives (optional)

DIRECTIONS:

Beat eggs. Add milk, yogurt, cheese, veggies, chives, salt and pepper. (stir in meat of choice if uisng)
Pour into greased 9 x 13 x 2 pan or if making one vegetarian and one meat, two prepared pans.
Bake uncovered at 325°F for about 50 minutes or until firm.
I like to set under broil for one to two minutes as well.