🍳 Delicious Chicken and Veggie Egg Bake
Description
Start your mornings right with this Chicken and Veggie Egg Bake — a hearty, protein-packed dish that’s perfect for breakfast, brunch, or even dinner!
Tender chicken, colorful vegetables, and fluffy eggs come together in one pan for a wholesome and satisfying meal. The blend of mozzarella and cheddar adds a creamy richness, while the vegetables bring freshness and nutrition.
It’s meal-prep friendly, easy to make, and tastes just as good reheated — a perfect way to enjoy delicious, guilt-free mornings all week long.
🧾 Ingredients
For the Egg Bake:
- 4 large eggs
- 1 tsp salt
- 1 tsp black pepper
- 100 ml milk
- 3 tbsp all-purpose flour
- 100 g mozzarella cheese, grated
- 30 g cheddar or Parmesan cheese, for topping
- 250 g chicken fillet, diced
- 1 large potato, grated
- 1 zucchini, grated and drained (squeeze out excess moisture)
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 bell pepper, chopped
- 40 g spinach, chopped
- 2 tbsp olive oil
- 2 tbsp sour cream
- Additional salt, pepper, and paprika to taste
For Serving:
- 1 cucumber, sliced
- 4 radishes, sliced
- Fresh parsley and dill, chopped
- Spring onions, chopped
👩🍳 Instructions
- Preheat Oven:
Preheat your oven to 190°C / 375°F. Grease a medium baking dish (about 9×9 inches or similar) with a drizzle of olive oil or nonstick spray. - Cook the Chicken:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add diced chicken, season lightly with salt, pepper, and paprika.
- Cook for 5–6 minutes until golden and cooked through. Set aside to cool slightly.
- Prepare the Veggies:
- In a large bowl, combine grated potato, grated zucchini (squeezed dry), carrot, chopped bell pepper, onion, garlic, and spinach.
- Add the cooked chicken and toss everything together.
- Make the Egg Mixture:
- In another bowl, whisk together eggs, milk, flour, sour cream, salt, and pepper until smooth.
- Stir in grated mozzarella cheese.
- Combine & Assemble:
- Pour the egg mixture over the chicken and veggies. Mix until well combined.
- Transfer everything into the prepared baking dish.
- Smooth out the top and sprinkle with cheddar or Parmesan cheese.
- Bake:
Bake uncovered for 35–40 minutes, or until golden on top and the center is set (a knife inserted should come out clean). - Serve:
Let cool for 5–10 minutes before slicing.
Serve warm with fresh cucumber, radishes, parsley, dill, and spring onions on top.
📝 Notes
- Be sure to drain the grated zucchini thoroughly to avoid excess moisture in the bake.
- You can substitute chicken with turkey, ham, or tofu for variety.
- Whole wheat flour or gluten-free flour works as a substitute for all-purpose flour.
- Great for meal prep — just bake, slice, and store in the fridge for up to 4 days.
💡 Tips
- For extra flavor, add a pinch of smoked paprika, Italian herbs, or crumbled feta cheese.
- If you like spice, mix in a dash of chili flakes or hot sauce.
- To make it even more filling, layer a few tomato slices on top before baking.
- Freezing tip: Bake, cool completely, slice, and freeze portions in airtight containers for up to 2 months.
🍽️ Servings
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: ~55 minutes
📊 Nutritional Information (Per Serving)
(Estimated for 6 servings)
- Calories: 320 kcal
- Protein: 27 g
- Fat: 17 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Sodium: 640 mg
🌿 Health Benefits
- High in protein: Eggs and chicken provide lean protein to fuel your day.
- Packed with veggies: Loaded with vitamins, minerals, and fiber for gut and heart health.
- Low-carb & balanced: Keeps you full without spiking blood sugar.
- Meal-prep friendly: Easy to make ahead for healthy, convenient breakfasts.
❓ Q & A
Q: Can I make this bake ahead of time?
A: Yes! Prepare the mixture, pour into the dish, cover, and refrigerate overnight. Bake fresh in the morning.
Q: How do I know when it’s done?
A: The center should be firm and slightly puffed, with a golden top. A knife inserted in the middle should come out clean.
Q: Can I make it dairy-free?
A: Yes — use unsweetened almond milk, skip the cheese, and use a dairy-free sour cream alternative.
Q: What other vegetables work well?
A: Mushrooms, cherry tomatoes, broccoli florets, or kale can be great additions or swaps.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 180°C / 350°F for 10–12 minutes or in the microwave for 1–2 minutes.