Summer Vegetable Egg Bake
This egg bake is a great dish to make for a summer weekend breakfast, brunch or lunch. It features favorite summer vegetables and herbs, including summer squash, zucchini, corn, red onion, tomatoes and basil.
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
Recipe - FRANCE AVE EDINA
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 large eggs
â…“ cup milk
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon 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 Original Crescent Dinner Rolls, 8 Ounce
2/$6 Huge Deal
$3.00 was $4.69$0.38/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Green Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.99 avg/ea$1.99/lb
Yellow Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.99 avg/ea$1.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
$6.79$0.41/oz
Our Family Cut Sweet Corn, 24 Ounce
$4.99$0.21/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
LaClare Original Goat Cheese, 4 Ounce
$5.49$1.37/oz
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
$15.99$0.89 each
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
L&B Dijon Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/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!