Ready to save some time on weekday breakfasts or cooking brunch for a large group? Spend an hour prepping/cooking this egg bake and you’re ready to go!
I love having eggs and vegetables for breakfast, but I find that my weekdays tend to be a little bit too hectic for that to happen every day. However, I try on occasion to make egg bakes or quiches on the weekends so I can enjoy this tasty combination easily throughout the week without a lot of extra time involved. This egg bake is a fun and flavorful mix of Taproot Farm organic chard, potatoes, onion and sweet pepper. Honestly, you could use whatever vegetables you have on hand, love or need to use in a quick timeframe to change it up. This egg bake is also a great option if you’re hosting a breakfast/brunch for family or friends, and it can easily be prepped the night before so it’s ready to go in the oven the next day. Easy and delicious is never a bad combination in the kitchen. I hope you all enjoy this recipe as much as we have – happy baking and brunching! 🙂
Makes 4 to 6 Servings
Recipe by © Alysha Melnyk 2019
9″ x 12″ Baking Sheet
3 Cups Finely Cut Chard and Stems (*I use kitchen scissors for this)
1 Cup Diced Sweet Onion
1 Cup Diced Sweet Pepper (or pepper of choice)
2 Cups Shredded Potato
12 Large Eggs
1/2 Cup Heavy Cream
1 Cup Goat Cheese Crumbles (1/2 cup for baking, 1/2 cup for topping)
Basil or Fresh Herbs for Topping
- First, cut up your chard, dice your onion and pepper, and grate your potato if you haven’t already.
- Combine all these vegetables in a mixing bowl and lightly toss to incorporate.
- Add two tablespoons of olive oil in your sauté pan and pour the mixed vegetables in. Cook this mixture on medium/medium high heat until chard is wilted and onion/pepper is slightly tender (5 to 10 minutes, mixing occasionally).
- While this is cooking, preheat your oven to 350°F.
- After vegetables are done cooking, remove from heat and allow to cool.
- Add 1 tablespoon of olive oil in your baking dish and use your hands to coat the dish with the oil. Set aside.
- In a mixing bowl (you can use the one you mixed the veggies in), add your eggs, heavy cream and crumbled goat cheese, whisking until combined.
- Combine your cooled vegetable mixture with your eggs (*make sure the vegetables are on the cooler side so they don’t accidentally “cook” parts of the eggs), whisking to combine everything.
- Pour this in your baking dish and bake (uncovered) for approximately 40 minutes.
- After that time has passed, use a toothpick to check different areas of the casserole to ensure it’s cooked.
- Allow to cool 5 to 10 minutes before slicing.
- Serve vegetables with extra cheese, salt, pepper, fresh herbs and hot sauce if desired.
- Enjoy! 🙂
- *Refrigerate leftovers and microwave/reheat in the oven as needed.*