Farmhouse Egg Bake

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!

I love a good egg bake for breakfast. Be sure to check out my Cheesy Bacon & Potato Egg Casserole too!

Image of a Slice of Farmhouse Egg Bake

Farmhouse Egg Casserole Recipe

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.

What can I use instead of a Cast Iron Skillet?

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 I freeze my egg 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.

Image of a Farmhouse Egg Casserole

 

 

 

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Farmhouse Egg Bake


  • Author: Melissa Griffiths
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-5 servings 1x

Description

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!


Scale

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

  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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: Oven
  • 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: egg bake, egg bake recipe, easy egg bake, egg casserole, egg casserole recipe, egg casserole bake, egg recipe, best egg recipe, easy egg recipe

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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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More With Less Mom (@MoreWithLessMom)

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

Heather @ French Press

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

Candace @ Cabot

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!

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.