Summer Vegetable Egg Bake
- 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
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!