Vegetable Egg Bake Cheese

There are quite a few recipes inside the files of the website online which have been staples in our home for so long as i'm able to recollect. I depart them up in all their possibly now not-so-properly-written/images-make-me-recoil glory due to the fact a number of them have end up the most popular recipes at the web site. I guess (or assume) this is due to the fact that they may be easy and almost continually (optimistically usually) have a scrumptious outcome. This vegetable egg bake is about as easy as breakfast can get. upload some thing you might have accessible whether or not that’s roasted greens, grains, cheese, or veggies. I’ve on account that written out a few better commands (see below) and nowadays’s model is all about spring. I tossed in uncooked asparagus, spring onions, and a few smoked mozzarella cheese. as the recipe states underneath, you could virtually upload anything you handy in terms of vegetables, cheeses, grains, and herbs. This ‘recipe’ is certainly approximately the convenience of cooking and how easy it is to use what you have got on hand!

8 large eggs
1/2 cup whole milk
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 to 2 ounces shredded cheese (cheddar, gouda, goat, smoked mozzarella)
2 cups diced vegetables (see note)
1 to 2 teaspoon fresh minced herbs (basil, rosemary, thyme or parsley)- optional
1 cup cooked grains (millet, quinoa, brown rice) – optional


  1. Preheat oven to 375˚ F and place 4 eight ounce ramekins (or  16 ounce ramekins) on a baking tray with a lip.
  2. In a bowl, whisk together eggs, entire milk, salt, and pepper till properly blended. Set aside.
  3. prepare your greens. For vegetables that can be eaten uncooked or don’t take too long to cook: cube into small portions (half inch at most as smaller is higher) and distribute half of cup of veggies into every ramekin. in case you would really like to use vegetables that take a chunk of time to cook (inclusive of sweet potatoes or butternut squash), roast or steam ahead of time.
  4. Sprinkle the cheese over the veggies, adding any herbs or grains as you would like (you may want to lessen the amount of veggies slightly for area). Pour the egg mixture over, overlaying most of the components however leaving about 1/2 inch of space from the top fringe of the ramekin as the eggs will blow his own trumpet as they bake.
  5. Bake for 18 to 22 mins for the 8 ounce ramekins or 22 to twenty-five for the 16 ounce ramekins. Eggs ought to be puffed, not appearance wet on pinnacle, and not jiggle while the tray is shaken. Cheese need to also be slightly brown. get rid of from oven and serve right away because the egg combination will begin to deflate as it cools.