This Farmhouse Egg Bake is one of my favorites to make in the summer because I can produce a large percentage of the ingredients. It’s full of vegetables, eggs, cheese and the best part is that it only takes 30 minutes to get this on the table.
I love a good egg bake either for breakfast or dinner. Check these recipes out too: Easy Healthy Make Ahead Zucchini Egg Bake, Easy Vegetable and Cheese Egg Bake and Cheesy Bacon and Roasted Potato Egg Casserole.
Farmhouse Egg Bake
Sometimes I sit at my dinner, take a look at the meal, and try to determine what percentage of the meal I produced. It always varies but I get so excited when the percentage is really high. I’ll look over the meal and then I’ll announce to the family all of the things we grew. I love knowing where our food comes from and I want my kids to enjoy the literal fruits of our labors.
If you aren’t able to have your own hobby farm, garden, or chickens, this is an easy (and very affordable) dish to buy local ingredients for. You could stop and get all of the vegetables and eggs from a roadside stand or farmer’s market. I’m always looking for great ways to use garden vegetables and this is one of my favorites. The best part? The vegetables are hiding in eggs and topped with cheese. Even more, fussy three-year-old eats this without complaint. They don’t even know it’s full of vegetables.
Pork or lamb roast (animals we raised and processed), green beans and sweet corn (from the garden), and some canned peaches or applesauce (also from the garden and canned by me) are really typical for us during the winter. Tacos with ground lamb and vegetables from the garden, fajitas with lamb steak and garden onions, peppers, and tomatoes, or stir-fry with garden veggies are other common meals. We don’t produce all of our own food, but I like the personal challenge of producing and using as much as I can.
I don’t have a cast iron skillet, what can I use instead?
If you don’t have a cast iron skillet, a heavy bottomed oven-safe skillet will work. If you don’t have any oven-safe skillets you can spray a 9 by 13 inch baking dish with cooking spray. Add the cooked vegetables in an even layer in the bottom of the dish and then pour the egg mixture over the top, cook as directed.
Can you freeze an egg bake casserole?
Yes! This is a great recipe to make ahead and freeze for later. When you are ready to eat, thaw the egg bake overnight then cook as directed.
Farmhouse Egg Bake
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 4-5 Servings 1x
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Pin RecipeDescription
This Farmhouse Egg Bake is one of my favorites to make in the summer because I can produce a large percentage of the ingredients. It’s full of vegetables, eggs, cheese and the best part is that it only takes 30 minutes to get this on the table.
Ingredients
- 2 tablespoons olive oil or bacon grease
- 1 medium zucchini grated, around 2 cups
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 ripe tomato, chopped
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 ounce Cabot Farmhouse Reserve Cheddar, grated
Instructions
- Preheat the oven to 375 degrees.
- Heat a large cast iron skillet over medium high heat (10 or 12 inch skillet). Add the oil or grease and all of the chopped veggies. Cook until the veggies are soften and any extra liquid has cooked off, about 6 minutes. Remove from the heat.
- In a medium bowl combine all of the eggs, milk, and salt and pepper, Whisk until well combine. Pour the egg mixture over the cooked vegetables and sprinkle with the grated cheese. Place the skillet in the oven and bake for 15 to 20 minutes until the eggs are cooked through. Remove from the oven and let cool for 3-4 minutes before serving.
Notes
If you don’t have a cast iron skillet, a heavy bottomed oven-safe skillet will work. If you don’t have any oven-safe skillets you can spray a 9 by 13 inch baking dish with cooking spray. Add the cooked vegetables in an even layer in the bottom of the dish and then pour the egg mixture over the top, cook as directed.
If you can’t find Cabot Farmhouse Reserve, sharp cheddar can be substituted.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 425
- Sugar: 5.1g
- Sodium: 706mg
- Fat: 30.9g
- Carbohydrates: 9.1g
- Protein: 27.4g
- Cholesterol: 586.7mg
Keywords: Breakfast, Egg Bake, 30 Minute Meal, Breakfast Casserole, Farm Fresh, Vegetables
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If you liked this egg bake, check these similar recipes out:
- Easy Healthy Make Ahead Zucchini Egg Bake
- Easy Vegetable and Cheese Egg Bake
- Easy Egg and Potato Breakfast Casserole
- Cheesy Bacon and Roasted Potato Egg Casserole
- Crustless Spinach Quiche
- South of the Border Cheesy Bacon Quiche
- Lightened Up Spinach Bacon Quiche
- Easy Ham and Cheese Breakfast Pie
I hope you put this quick and easy Egg Bake on your meal plan ASAP! It’s full of vegetables, eggs, cheese and the best part is that it only takes 30 minutes to get this on the table.
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I included this in my August Real Food Meal Plan. Thanks for sharing.
this is a GREAT backyard “farm” meal – i so wish i had your garden
This looks so completely yummy! I love that it’s loaded with garden-fresh veggies, especially now that I’m looking for creative ways to use my tomatoes and zucchini. Can’t wait to whip this recipe up!