Egg and Vegetable Bake
Egg and Vegetable Bake

Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, egg and vegetable bake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Egg and Vegetable Bake is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Egg and Vegetable Bake is something which I have loved my entire life.

That's where this easy egg bake comes in. Loaded with sautéed spinach, carrots, and mushrooms and held together in a creamy cheddar, potato The best part? It has five different types of vegetables that can all be found pre-cut at the grocery store, making this a no-chop breakfast that couldn't be simpler. This Easy Vegetable Egg Bake is a simple breakfast casserole that can be made ahead of time to make mornings a little less stressful!

To get started with this particular recipe, we must first prepare a few components. You can have egg and vegetable bake using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Egg and Vegetable Bake:
  1. Take 1 tbsp oil
  2. Take 1 red pepper
  3. Make ready 1 yellow pepper
  4. Get 1 onion
  5. Get 2 cloves garlic
  6. Get 2 tsp ground cumin
  7. Take 2 tsp paprika
  8. Take 1 tin chopped tomatos
  9. Take 1 tbsp tomato puree
  10. Take 1 tin butter beans (drained)
  11. Make ready 6 eggs

Egg and Vegetable Bake - Delicious, fragrant and crisp from the oven. This Sausage and Vegetable Egg Bake is an easy, make-ahead casserole that's packed with protein and veggies. Prep the night before and bake for an easy breakfast or brunch. Here's the best thing about long weekends - we're already halfway through the week!

Instructions to make Egg and Vegetable Bake:
  1. First roughly chop the onion. Thinly slice and de-seed the peppers. Crush the garlic. Turn on the oven to 180C to preheat for later.
  2. Put the oil in a large saucepan under a high heat.
  3. Lightly fry the ground cumin for about 1 minute and then add the onion cook until soft and golden.
  4. Add the peppers and cook for about 10 minutes until soft and wilted.
  5. Add the chopped tomato, butter beans, paprika, garlic and tomato puree. Simmer for a further 10 minutes, stirring regularly or so until a thick sauce has formed.
  6. Transfer the mixture to an ovenproof baking dish. create six small wells in the mixture and crack an egg into each of them.
  7. Bake in the oven for 10-15 minutes until the eggs are just cooked. Remove and serve.

Prep the night before and bake for an easy breakfast or brunch. Here's the best thing about long weekends - we're already halfway through the week! First off, consider what eggs do. In baking, they're responsible for binding (holding the rest of the ingredients together) or leavening (making things What are the best egg substitutes for baking? For recipes that use eggs primarily for moisture and binding (crisp cookies, fudgy brownies, dense quick.

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