Vegetable and Cream Cheese Savoury Bake recipe

Name: Vegetable and Cream Cheese Savoury Bake
Total time: 50 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g Vegetables; 200g Philadelphia Cream Cheese; 3 Eggs; 100ml Milk; 20g Butter

A comforting, golden baked dish with tender vegetables folded through a rich cream cheese and egg custard. Finished with a buttery top, it is hearty enough for brunch, lunch, or a light supper.

50 min · Medium · British Jump to method

Ingredients

4 servings

400g Vegetables
200g Philadelphia Cream Cheese
3 Eggs
100ml Milk
20g Butter

Nutrition	Per serving
Calories	262 kcal
Protein	10.6 g
Carbohydrates	7.8 g
Fat	21.1 g
Saturated fat	11.6 g
Fibre	2.7 g
Sugar	4.9 g
Sodium	254 mg

Why this works

Moderate in calories but relatively high in saturated fat and low in fibre; provides some protein and micronutrients from eggs and vegetables.

Vegetables provide micronutrients. The 400g of vegetables will contribute vitamins such as folate and vitamin C, plus potassium and some fibre, depending on the mix used.

Protein from eggs and dairy. Eggs, milk and cream cheese provide a useful amount of protein, which helps with satiety and muscle maintenance.

High in saturated fat. Cream cheese and butter make this a richer bake, so saturated fat is relatively high for a single serving.

Method

Preheat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4) and lightly butter a medium baking dish.
Prepare the vegetables into bite-sized pieces if needed, then cook them until just tender and drain well.
In a mixing bowl, beat the eggs with the milk until smooth, then whisk in the Philadelphia cream cheese until well combined.
Stir the cooked vegetables into the cream cheese mixture and season as desired with salt and black pepper if using pantry staples.
Pour the mixture into the prepared baking dish and dot the top with small pieces of butter.
Bake for 30–35 minutes, until the centre is set and the top is lightly golden.
Leave to stand for 5 minutes before serving warm.

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