Easy, Customizable Egg Bake


Egg bake

Egg bakes are a great way to get a protein-packed meal on your plate in no time and can be enjoyed any time of day! Spice up your egg bake with endless combinations of veggies and additional lean protein.

Recipe courtesy of Michigan State University Extension


This recipe is easily customizable depending on the type of pan you’re using in the oven, or if you’d prefer to make this dish in the microwave.

   8x8-Inch Pan  9x13-Inch Pan
 Eggs  6 eggs  12 eggs
 Vegetables    3 cups  4-5 cups
 Milk  1/4 cup  1/3 cup
 Cheese  1/3 cup  2/3 cup
 Spices  1/2 tsp  1 tbsp
 Salt  1/4 tsp  1/2 tsp
 Oven Temperature  400°F  375°F
 Cook Time  25-35 minutes  35-45 minutes

Add-In Ideas

  • Bell pepper
  • Boiled potatoes
  • Broccoli and/or cauliflower
  • Greens, such as spinach or kale
  • Mushrooms
  • Pre-cooked meat: ground or shredded chicken/turkey or sausage
  • Root veggies
  • Sauteed onions and garlic
  • Seasonings: garlic or onion powder, salt and pepper, paprika, cumin
  • Tomatoes
  • Zucchini


  1. Preheat oven and spray/oil baking dish
  2. Rinse and cut seasonal veggies evenly into small pieces. Pre-cook (e.g., saute, blanch, roast) any hard veggies.
  3. In a large bowl, whip eggs with a fork until well blended. Add in seasonings, salt, and milk and mix again.
  4. Layer ingredients in the baking dish in the following order: veggie mixture, egg mixture, then cheese.
  5. Bake until eggs are firm and cheese is melted, about 25-45 minutes. A thermometer in the middle should read 160 degrees.

To make this dish in the microwave, halve the 8×8 portions and microwave on medium-high for 5 1/2 minutes, stirring once. Cook for another 2 minutes if eggs are not set.

Individual portions can be made by layering ingredients in a well-oiled muffin pan. Bake for about 30 minutes or until eggs are firm.

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