Fridge Friend Recipes
Egg and Vegetable Bake with Cheese recipe
A comforting baked egg dish packed with colourful vegetables, earthy mushrooms and melted cheese. It’s hearty, savoury and perfect for a simple brunch or light dinner.
40 min · Easy · British Jump to method
Ingredients
- 6 Eggs
- 250g Mixed Vegetables
- 150g Mushrooms
- 1 Red Pepper
- 100ml Milk
- 100g Cheese
- 15g Margarine
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 287 kcal |
| Protein | 20 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Saturated fat | 8 g |
| Fibre | 3 g |
| Sugar | 6 g |
| Sodium | 420 mg |
Why this works
A protein-rich vegetable bake that is moderately calorie-dense, with meaningful saturated fat and sodium from the eggs and cheese.
High-quality protein. Eggs, cheese and milk provide complete protein, supporting muscle maintenance and satiety.
Micronutrient-rich vegetables. Mixed vegetables, mushrooms and red pepper add vitamin C, folate and potassium, with mushrooms contributing some B vitamins and selenium.
Watch saturated fat and salt. Cheese, margarine and eggs raise saturated fat, while cheese also contributes most of the sodium.
Method
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly grease a baking dish with margarine.
Let the oven fully come up to temperature before the dish goes in, so the eggs start setting evenly rather than baking sluggishly. Spread the margarine in a thin film over the base and corners to stop the bake catching on the dish.
- Slice the mushrooms and red pepper, then add them to a frying pan with the bagged vegetables. Cook over a medium heat for 5–7 minutes until softened and any excess moisture has evaporated.
Keep the vegetables moving so they soften without browning too deeply, and cook off the liquid until the pan looks mostly dry rather than watery. If there is still visible moisture, tip the mixture into a sieve for a moment to avoid a soggy bake.
- In a bowl, whisk the eggs with the milk and season lightly with salt and black pepper if using.
Whisk until the yolks and whites are completely combined and the mixture looks pale and slightly frothy, with no streaks of egg white left. Avoid over-seasoning now, as the cheese will add saltiness later.
- Stir the cooked vegetables into the egg mixture, then pour everything into the prepared baking dish.
Stir the vegetables through while they are still warm but not piping hot, so they distribute evenly without beginning to cook the eggs in the bowl. Pour steadily around the dish and give it a gentle shake to level the surface.
- Scatter the cheese evenly over the top.
Aim for an even layer right to the edges, but do not pack the cheese down as that can prevent a light, golden top. A coarser grate melts more evenly than very fine shreds.
- Bake for 25–30 minutes until set in the centre and golden on top. Leave to stand for 5 minutes before serving.
The centre should have only a slight wobble when you nudge the dish; if it sloshes, it needs a little longer. Resting allows the residual heat to finish the set, so do not cut in straight away or the slices may collapse.
Other Vegetable Recipes
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