One of the best thing about summer is the fresh vegetables that come out of the garden (or at the farmers market). This egg bake is the perfect combination of egg, cheese, and fresh vegetables. Feel free to change up the vegetables to your taste, or what is in season!
Garden Egg Bake
Preheat oven to 375 degrees.
Whisk together eggs in a large bowl. Incorporate cream and cheese, whisking until smooth. Stir in the oregano and the salt and pepper. Set mixture aside.
Mix together the diced vegetables so combined. Put vegetables in the bottom of the baking dish.
Pour egg mixture over the vegetables.
Bake for 50 minutes, or until dish is cooked through and top is golden brown.
This is one of the top items I miss most about summer…is the fresh veggies♥
Indeed!! 🙂
This sounds really good. It would great for a brunch!
Cynthia
Thanks Cynthia!
Sounds so much better than a heavy egg casserole! Thanks Kenley
Thanks Jenna! I think the veggies completely offset all the cheese and cream. 🙂
Yum yum! I’m trying to do more egg bakes on Sunday evenings so I can prepare breakfast for the week and get out of the door faster. This recipe looks like it would be a hit at the table!
I hope you enjoy Alicia. 🙂 Would make enough for you to have a good and yummy breakfast throughout the week.
This looks good! Nice way to add some freshness to eggs 🙂
Thanks Carine!
Thanks. I am always on the lookout for new veggie recipes!
Wonderful! Hope you enjoy. 🙂
Matt loves oregano, so I think this would be totally up his alley!
Awesome. 🙂
Mmmmm…. love baked eggs. This sounds amazing!
Dear Kenley, that looks definitely tasty! I’ll give it a try this afternoon 😉 Thanks for idea! 🙂
Hugs from Romania
Cristina
Thanks so much Cristina! Hugs back to you!!! 🙂
Kenley
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