Egg and Veggie Bake

This recipe came about because my stove top is currently out of order and I have been dying for eggs! I usually eat an egg everyday either for lunch or breakfast and I needed my fix. We have a small convection oven, and thankfully for my time in Czech and Australia I have become quiiiiite familiar with cooking full blown meals in these things 🙂
Yum

 This is such an easy recipe and is a perfect dish to make on Sunday and have to eat for the whole week. Trust me, you won’t get sick of this thing. I have also linked my dishes and silverware for you below!

I hope you enjoy!! Send me a pic on Insta (@heyemilyann) when you make this, I LOVE seeing your creations!!

Thanks for reading!

Emily xx

Click here and here for more heyemilyann breakfast ideas!

Print Recipe

Egg and Veggie Bake

Course

Breakfast

Servings

servings

Ingredients

• 6 eggs
• 1/2 yellow onion diced
• 1/2 red pepper diced
• 1 large kale leaf diced
• 1 tsp black pepper
• 1/2 tps salt
• 1 tsp Garlic powder
• 1/2 c milk
• 1/2 c cherry tomatoes diced
• 1/2 c french bread diced into cubes
• 1/4 c grated parmesan cheese
• 4 basil leaves diced

Course Breakfast Servings servings Ingredients 6 eggs 1/2 yellow onion diced 1/2 red pepper diced 1 large kale leaf diced 1 tsp black pepper 1/2 tps salt 1 tsp Garlic powder 1/2 c milk 1/2 c cherry tomatoes diced 1/2 c french bread diced into cubes 1/4 c grated parmesan cheese 4 basil leaves diced

Instructions

1. Preheat oven to 375 degrees
2. In a large mixing bowl, add eggs and milk and whisk together until fully emulsified.
3. Add in onion, red pepper, kale, cherry tomatoes, bread cubes, parmesan, salt, basil, pepper and garlic powder. Stir together.
4. Spray a 12x9 baking pan with oil so the egg doesn't stick to the pan. Bake for about 30 minutes, or until the egg is solid and fully cooked.
5. Enjoy!