Summer Vegetable Egg BakeSummer Vegetable Egg Bake
Summer Vegetable Egg Bake
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
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Recipe - FRANCE AVE EDINA
Recipe: Summer Vegetable Egg Bake
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
  1. Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Add the tomatoes, corn and basil, and cook for another 2 minutes.
  5. Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
  6. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
  7. 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
8 ounces crescent roll sheet (1 can)
Pillsbury Original Crescent Dinner Rolls
Pillsbury Original Crescent Dinner Rolls, 8 Ounce
$4.69$0.59/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
1 small zucchini, diced
Green Zucchini
Green Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.99 avg/ea$1.99/lb
1 small summer squash, diced
Yellow Zucchini
Yellow Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.99 avg/ea$1.99/lb
¼ cup diced red onion
Red Onions
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
1 cup halved cherry tomatoes
NatureSweet Constellation Medley Cherry Tomatoes
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
Deal
$5.99 was $6.79$0.36/oz
½ cup frozen corn (can also use sweet corn, cut off the cob)
Our Family Cut Sweet Corn
Our Family Cut Sweet Corn, 24 Ounce
$4.99$0.21/oz
2 tablespoons fresh chopped basil
L&B Fresh Organic Basil
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
4 ounces goat cheese, crumbled
LaClare Original Goat Cheese
LaClare Original Goat Cheese, 4 Ounce
$5.49$1.37/oz
6 large eggs
Vital Farms Organic Pasture-Raised Large Eggs
Vital Farms Organic Pasture-Raised Large Eggs, 18 Each
$15.99$0.89 each
â…“ cup milk
L&B Classic Whole Milk
L&B Classic Whole Milk, 0.5 Gallon
$2.49$4.98/gal
1 teaspoon Dijon mustard
L&B Dijon Mustard
L&B Dijon Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
½ teaspoon salt
Morton Fine Sea Salt
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
¼ teaspoon pepper
L&B Coarse Ground Black Pepper
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz

Directions

  1. Heat oven to 400 F. Spray a 9×13” baking dish with cooking spray.
  2. 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.
  3. 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.
  4. Add the tomatoes, corn and basil, and cook for another 2 minutes.
  5. Spread the vegetables evenly on top of the crescent roll. Sprinkle the crumbled goat cheese on top of the vegetables.
  6. In a medium bowl, whisk together the eggs, milk, Dijon mustard, salt and pepper. Pour the eggs on top of the vegetables and cheese.
  7. Bake for 30 to 35 minutes, until slightly golden brown on top and no longer jiggly. Serve topped with additional fresh basil. Enjoy!