Pickled Pepper Egg Bake recipe

A hearty baked egg dish with peppers, onions, and chopped pickles for a tangy twist. The custardy egg base makes it comforting enough for dinner and easy enough for brunch.

40 min · Medium · British Jump to method

Pickled Pepper Egg Bake

Ingredients

4 servings
  • 6 Eggs
  • 150 ml Milk
  • 50 g, chopped Jar of pickles
  • 2, diced Peppers
  • 1 medium, diced Onion
  • 15 g Butter
Nutrition Per serving
Calories 160 kcal
Protein 9.9 g
Carbohydrates 8.3 g
Fat 9.3 g
Saturated fat 3.8 g
Fibre 1.5 g
Sugar 5.7 g
Sodium 275 mg

Why this works

A moderate-calorie egg bake with good protein and some veg, but pickles and butter add sodium and saturated fat.

High-quality protein. Eggs and milk provide complete protein, supporting satiety and muscle maintenance.

Vitamin C and antioxidants. Peppers and onion contribute vitamin C and protective plant compounds.

Sodium from pickles. Jarred pickles can significantly increase sodium, so this dish may be less suitable for low-salt diets.

Method

  1. Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
  2. Butter a baking dish and scatter in the chopped onion, peppers, and pickles.
  3. Whisk the eggs with the milk and a pinch of salt if using.
  4. Pour the mixture into the dish and bake for 25-30 minutes, until just set and lightly golden.
  5. Rest for 5 minutes before slicing.
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