Easy Like Sunday Morning Egg and Veggie Bake

Close-up shot of one-pan egg and veggie bakeOne pan and minimal ingredients–you’ll be making this Easy Like Sunday Morning Egg & Veggie Bake again and again.

Spring in Canada is weird. Every year we endure an excruciatingly long and cold winter, yearning for the day that spring will arrive. So when warmer weather and seasonal foliage don’t suddenly appear after March 20th, we feel disheartened and disappointed with the seemingly slow transition. I regularly see posts from friends and family highlighting snowfalls and windstorms alongside sarcastic commentary about the “spring” weather. It’s a tease of a season, like a rich, heady smell of freshly brewed coffee in the morning that insufficiently amounts to a thin, unflavourful cup of brown water. Unlike fall, when we’re more welcoming of a slower transition, we seem to require immediate change with spring. Unfortunately, that’s not how the cookie crumbles in the north. Every year, without fail, we’re faced with an uncomfortable transition–still cold, but with days of warmth; flowers blooming, then dying due to frost; putting away our winter jackets, then pulling them out again, and and a myriad of other day-to-day disappointments that make spring feel like a mirage.Egg and veggie bake on a plate with saladEgg and veggie tacos with salsa verde

As I write this I’m literally gazing out my back patio at the sun canvassing the yard, fully convinced that spring IS here. Is it? I too, fall victim to this burning need for change; and when I can’t have it in the form of weather, I look for its lightness in other forms–by enjoying the longer days, taking a much-needed social media break, transitioning my wardrobe bit-by-bit, plotting a garden for the first time, indulging in an occasional bouquet of tulips to brighten up my house, and as always, food.

This egg and veggie bake pays homage to the transitional Canadian spring weather in all the right ways. it’s light and fresh, but still hearty and sustaining; it’s vibrant and veg-forward, but still belly-warming; it’s healthful as a much-needed break from the winter foods we tend to crave; and it boasts a minimalist ingredient list, simple method, and one tray approach (one tray!!) for those of us for whom spring also summons a need for cleanliness, simplicity, and order. Egg and veggie bake on sourdough with a citrus saladIngredients for egg and veggie bake

I’ve partnered with Egg Farmers of Canada again to bring you this recipe–a welcome collab as eggs often form the lifeblood of our kitchen. In case you missed the news, Egg Farmers of Canada created the EggcentricTV app, a creative and innovative TV network dedicated to all things eggs! To see my full video including 3 ways to eat this dish (hint: it’s not just on toast!) download the app for free (available thru the App Store, Google Play and Roku)! You can search Easy Like Sunday Morning Egg and Veggie Bake in the Celebrating Spring channel. In the meantime, get a sneak-peak of the video here and check out the full recipe below. And if you’re making it, this sauce might make your egg dreams come true. Just sayin’

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*This post was made in partnership with the Egg Farmers of Canada and EggcentricTV. Thank you for supporting my paid work opportunities which help to bring new, original content to 80twenty. As always, all opinions are my own and I only work with brands and organizations that are in line with my values.

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Easy Like Sunday Morning Egg and Veggie Bake

Egg and veggie bake on a plate with salad
One pan and minimal ingredients–you’ll be making this egg and veggie bake again and again.
  • Author: Kris
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2-3 servings
  • Category: Breakfast/Brunch

Ingredients

  • 2 bell peppers (orange, red, or yellow), halved and sliced into ¼” strip
  • 1 small red onion, thinly sliced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt, plus more to taste
  • 1 tbsp olive oil
  • 4 large eggs
  • ¼ cup grated aged cheddar
  • Freshly ground pepper, to taste
  • Optional toppings: Green onions, vibrant green sauce

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place peppers and onions in a casserole dish. Sprinkle with cumin, chili powder, salt, and drizzle with olive oil. Toss to coat and spread out evenly in the pan.
  3. Bake for until just tender and slightly browned, tossing once in between–approximately 20 minutes.
  4. Make 4 wells in the vegetables and crack an egg in each well. Sprinkle with salt and pepper. Sprinkle cheese around the whites of the egg.
  5. Bake for 5-10 more minutes, or until the eggs are done to your liking (less time for runnier eggs).
  6. Serve on its own, over grilled, buttery sourdough, tucked into tortillas with cheese and vibrant green sauce, or simply with a plate of greens.

 

12 Comments

  • Reply April 12, 2018

    Eva

    omg this looks a-ma-zing and a great alternative to our normal breakfast 🙂

    • Reply April 12, 2018

      Kris

      Thanks, Eva! It’s been my go-to lately. We love it around here!

  • Reply April 13, 2018

    Julia

    This is such a beautiful and bright dish! We need this for breakfast!

    • Reply April 15, 2018

      Kris

      Thank you, Julia. I hope you enjoy!

  • Reply April 15, 2018

    Tanya Schroeder

    I’ve never craved eggs quite like I’m craving eggs now!

    • Reply April 16, 2018

      Kris

      Thanks, Tanya. I hope they live up to expectation! 🙂

  • Reply April 16, 2018

    JulieD

    This looks perfect! I love it and can’t wait to make it!

    • Reply April 16, 2018

      Kris

      Thanks, Julie. I hope you’ll give it a try!

  • This is the perfect Sunday breakfast! I’m down for anything with eggs!

    • Reply April 18, 2018

      Kris

      Totally agree!

  • Reply April 16, 2018

    Sandy @ RE

    I love this … perfect for Sunday brunch indeed!

    • Reply April 18, 2018

      Kris

      Thanks, Sandy!

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