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
Recipe - ST. LOUIS PARK (+Wines & Spirits)
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
- Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
- 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.
- 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.
- Add the tomatoes, corn and basil, and cook for another 2 minutes.
- Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
- In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
- 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
Pillsbury Sweet Hawaiian Crescent Rolls, 8 Ounce
$4.69$0.59/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Huge Deal
$9.99 was $12.99$0.59/oz
Green Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.82 avg/ea$1.99/lb
Organic Yellow Zucchini (Summer Squash), 1 Each
$2.49
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Bushel Boy Red Cherry Tomatoes, 1 Pint
$4.99$4.99/pt
Stahlbush Island Farms Super Sweet Corn, 10 Ounce
$4.49$0.45/oz
L&B Fresh Basil, 0.75 Ounce
$3.49$4.65/oz
LaClare Original Goat Cheese Log, 4 Ounce
$5.49$1.37/oz
Country Lane Large Eggs, 12 Each
$3.19$0.27 each
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
L&B Dijon Mustard, 9.5 Ounce
$3.49$0.37/oz
Morton Salt, 26 Ounce
$2.69$0.10/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$6.79$3.40/oz
Directions
- Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
- 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.
- 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.
- Add the tomatoes, corn and basil, and cook for another 2 minutes.
- Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
- In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
- Bake for 30 to 35 minutes, until slightly golden brown on top and no longer jiggly. Serve topped with additional fresh basil. Enjoy!