Vegetable Egg Bake


Vegetable Egg Bake

Delicious bake packed with nutritious vegetables
Course Main Course
Servings 4


  • Thinly sliced butternut squash or sweet potato
  • Half Small tin Butterbeans or Chickpeas
  • 1 Large Handful Spinach and Basil leaves
  • 1 Sliced courgette
  • 1 Large Handful Halved Cherry Tomatoes
  • 6 Large Eggs beaten
  • 1 tsp each Variety of herbs, eg. dill, cumin, turmeric, nutmeg
  • Black pepper to season


  • Preheat oven at 200 c or Gas 6.
  • Prepare a 15cm square tin with baking parchment –coming up the sides to lift out easily and serve rustically.
  • Create your first layer with the butternut squash or sweet potato, enough to generously cover the bake.
  • Add a layer of the beans or chickpeas.
  • Make your third layer the spinach and basil leaves.
  • Cover with the sliced courgette.
  • Dot the halved tomatoes on top.
  • Mix the herbs with the beaten eggs.
  • Pour the egg mixture into the tin and allow it to dribble through the layers.
  • Bake in a hot oven for approx. 45 minutes or until set.


Serve warm or cold.
Keyword bake, eggs, vegetables

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