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
Ingredients
- 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
- Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
- Butter a baking dish and scatter in the chopped onion, peppers, and pickles.
- Whisk the eggs with the milk and a pinch of salt if using.
- Pour the mixture into the dish and bake for 25-30 minutes, until just set and lightly golden.
- Rest for 5 minutes before slicing.
Make it even more fancy
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Other Pepper Recipes
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15 min · A fluffy, savoury omelette packed with salty ham and melted cheddar, finished with fresh parsley for a bright, herby lift. It makes a quick and satisfying meal any time of day.
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Balsamic Cheese and Salad Tartlet Filling
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