Summer Vegetable Egg BakeSummer Vegetable Egg Bake
Summer Vegetable Egg Bake
Summer Vegetable Egg Bake
Looking for a seasonal twist on a traditional egg bake? Your whole family will love this egg bake from Twin Cities food blogger greens & chocolate. It’s packed with garden veggies and will have everyone lining up for seconds.
Twin Cites Blogger - Greens & Chocolate
Twin Cites Blogger - Greens & Chocolate
Logo
Recipe - FRANCE AVE EDINA
Recipe: Summer Vegetable Egg Bake
Summer Vegetable Egg Bake
Prep Time15 Minutes
Servings6
Cook Time45 Minutes
Ingredients
8 ounces crescent roll sheet (1 can)
2 tablespoons olive oil
1 small zucchini, diced
1 small summer squash, diced
¼ cup diced red onion
1 cup halved cherry tomatoes
½ cup frozen corn (can also use sweet corn, cut off the cob)
2 tablespoons fresh chopped basil
4 ounces goat cheese, crumbled
6 L&B Large Eggs
⅓ cup milk
1 teaspoon Dijon mustard
½ teaspoons salt
¼ teaspoons pepper
Directions
  1. Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
  2. Roll out the crescent roll into the baking dish. Press it lightly into the pan to stick. The short sides will go up the sides a bit, but the long sides most likely won’t, and that’s okay. Set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, summer squash and red onion, and season with salt and pepper to taste. Cook until softened, about 7 to 8 minutes.
  4. Add the tomatoes, corn and basil, and cook for another 2 minutes.
  5. Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
  6. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
  7. Bake for 30 to 35 minutes, until slightly golden brown on top and no longer jiggly. Serve topped with additional fresh basil. Enjoy!
15 minutes
Prep Time
45 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
8 ounces crescent roll sheet (1 can)
Pillsbury Sweet Hawaiian Crescent Rolls
Pillsbury Sweet Hawaiian Crescent Rolls, 8 Ounce
2/$6 Huge Deal
$3.00 was $4.69$0.38/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
1 small zucchini, diced
Green Zucchini
Green Zucchini, 0.33 Pound
$0.82 avg/ea$2.49/lb
1 small summer squash, diced
L&B Squash Planks
L&B Squash Planks, 10 Ounce
$7.99$0.80/oz
¼ cup diced red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 cup halved cherry tomatoes
Bushel Boy Red Cherry Tomatoes
Bushel Boy Red Cherry Tomatoes, 1 Pint
2/$7 Huge Deal
$3.50 was $4.99$3.50/pt
½ cup frozen corn (can also use sweet corn, cut off the cob)
Stahlbush Island Farms Super Sweet Corn
Stahlbush Island Farms Super Sweet Corn, 10 Ounce
$4.49$0.45/oz
2 tablespoons fresh chopped basil
L&B Fresh Basil
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
4 ounces goat cheese, crumbled
L&B Parmigiano-Reggiano Cheese
L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb
6 L&B Large Eggs
Country Lane Large Eggs
Country Lane Large Eggs, 12 Each
$4.99$0.42 each
⅓ cup milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
1 teaspoon Dijon mustard
L&B Dijon Mustard
L&B Dijon Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
½ teaspoons salt
Morton Salt
Morton Salt, 26 Ounce
$2.69$0.10/oz
¼ teaspoons pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$7.79$3.90/oz

Directions

  1. Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
  2. Roll out the crescent roll into the baking dish. Press it lightly into the pan to stick. The short sides will go up the sides a bit, but the long sides most likely won’t, and that’s okay. Set aside.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini, summer squash and red onion, and season with salt and pepper to taste. Cook until softened, about 7 to 8 minutes.
  4. Add the tomatoes, corn and basil, and cook for another 2 minutes.
  5. Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
  6. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
  7. Bake for 30 to 35 minutes, until slightly golden brown on top and no longer jiggly. Serve topped with additional fresh basil. Enjoy!