This post may contain affiliate links. Please read our disclosure policy.

This Farmhouse Egg Bake is the perfect way to start your day! The eggs, veggies, and cheese come together to create a delicious and simple breakfast dish.

Farmhouse egg bake recipe in triangle pie slices on round plate.


 

Eggs are a great dish to have for breakfast, but they can get boring very quickly. Farmhouse egg bake is a great way to add some variety to your eggs and turn them into something fun and exciting! This dish is perfect for a busy family, especially since it is a great way to sneak in some veggies.

This recipe is vegetarian but you can always add in some ground sausage or chopped bacon if you want! I love how quickly this dish comes together, you can have it cooked and ready in 30 minutes. Farmhouse egg bake is one of my favorite savory breakfasts, and it can be paired with some fresh fruit or whole grain toast for an easy breakfast!

Table of Contents

Farmhouse egg bake recipe whole in a cast iron pan.

Why You’ll Love This Recipe

  • It is the perfect dish to have for breakfast, starting the day off strong. 
  • You can swap out any of the vegetables for ones that you have on hand instead. 
  • The texture is light and fluffy, while the flavor is fresh and bright. 

Equipment You’ll Need 

For this egg bake, you will need a cast iron skillet to cook the vegetables, then mix everything together and place right into the oven! If you do not have one, a heavy bottomed oven-safe skillet will work. If you don’t have either of those, use a 9×13 inch baking dish with cooking spray. Add the cooked veggies on the bottom and top with the egg mixture. 

Recipe Ingredients

portion bowls each with raw ingredients to make farmhouse egg bake recipe.
  • Eggs—The hearty base of the dish that gives it structure.
  • Zucchini—Grated.
  • Onion—Chopped.
  • Bell Pepper—Feel free to use any color of bell pepper!
  • Tomato—Freshly diced, not canned.
  • Milk—Helps make the eggs nice and fluffy. 
  • Olive Oil—To cook the vegetables. 
  • Salt and Pepper—Season to your liking! 
  • Cheddar Cheese—Grated. I like to use Cabot Farmhouse Reserve cheddar, but any kind will work!


See the recipe card for full information on ingredients and quantities.

How to Make Farmhouse Egg Bake

cast iron pan in the process of making farmhouse egg bake recipe.
clear mixing bowl in the process of making farmhouse egg bake recipe.

Step #1. Preheat your oven. Heat a cast iron skillet over heat. Add the oil and all of the chopped veggies. Cook until the veggies are softened and there is no excess liquid. Remove from heat. 

Step #2. In a medium bowl, combine all of the eggs, milk, salt, and pepper. Whisk until well combined.

Farmhouse egg bake recipe whole in a cast iron pan with cheese on top before baking.
Farmhouse egg bake recipe whole in a cast iron pan.

Step #3. Pour the egg mixture over the cooked vegetables and sprinkle with grated cheese. Place the skillet in the oven and bake until the eggs are cooked through.

Step #4. Remove from the oven and let cool. Serve and enjoy! 

Recipe FAQs

How do I know when my egg bake is done cooking?

The best way to know that your egg bake is done cooking is by checking the internal temperature. Make sure that it reaches 160°F in the center. You can also stick a knife in the middle and if it comes out clean then the bake is ready. The top will be set and no longer liquidy, and the edges will become golden brown. I recommend starting out with a 15 minute cooking time, then keeping an eye on your bake from there. This will ensure that it does not become overbaked. 

Why is my egg bake rubbery?

Your egg bake might turn out a little rubbery if you have cooked it for too long, or there was too much moisture in the vegetables. Be sure to keep an eye on the egg bake to make sure you are not overbaking it. As for the vegetables, it is important to dry them out as much as possible before sauteing. The zucchini will have the most moisture, so pat it dry before adding it to your cast iron! These steps should prevent the egg bake from becoming rubbery. 

Farmhouse egg bake recipe in a triangle pie slice on a round plate with golden forks.

How to Store Farmhouse Egg Bake

To store Farmhouse egg bake, allow it to come completely to room temperature and transfer it to an airtight container. It will last in the fridge for about 3-4 days. This recipe is also one that can be easily stored in the freezer for weeks down the road! Simply store it in a freezer-safe container for up to 3 months. Once you are ready to enjoy, thaw the egg bake overnight in the fridge. Reheat it in the microwave or oven until warm! 

Switch up the cheese— Instead of using cheddar cheese, try using Colby jack, Swiss cheese, mozzarella, or even Feta for a unique flavor. 

Add some meat— To make your egg bake a little bit more hearty and add extra protein, you can throw in some chopped cooked bacon, shredded chicken, or sausage.

Make it spicy— If you like the heat, you can make this egg bake spicy by using Pepper Jack cheese, adding red pepper flakes, or serving it with some hot sauce on top. 

Expert Tips

  • You can garnish this egg bake with some chopped green onions or serve with salsa on the side! 
  • Any type of veggies will taste amazing in this egg bake, so add in whatever you have on hand. 
  • There is no need to cover the egg bake while it is in the oven. The heat will cook the top of your dish perfectly. 
Farmhouse egg bake recipe in a triangle pie slice on a round plate with golden forks.

More Egg Dishes To Consider

Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!

Farmhouse egg bake recipe whole in a cast iron pan.
No ratings yet

Farmhouse Egg Bake

By: Melissa Griffiths
This Farmhouse Egg Bake is one of my favorite dishes to make in the summer because I can produce most of the ingredients on my own. It's full of veggies, eggs and cheese – and it only takes 30 minutes to make!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5
Pin Recipe Rate Recipe Print Recipe
Save This Recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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.

Nutrition

Serving: 1 of 5 servings, Calories: 327kcal, Carbohydrates: 7g, Protein: 20g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.04g, Cholesterol: 418mg, Sodium: 543mg, Potassium: 342mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1789IU, Vitamin C: 35mg, Calcium: 259mg, Iron: 2mg
Like this recipe? Rate and comment below!

About Melissa Griffiths

Read More About Me

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




3 Comments

  1. More With Less Mom (@MoreWithLessMom) says:

    I included this in my August Real Food Meal Plan. Thanks for sharing.

    Reply
  2. Heather @ French Press says:

    this is a GREAT backyard “farm” meal – i so wish i had your garden

    Reply
  3. Candace @ Cabot says:

    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!

    Reply