Baked Eggs


All happiness depends on a leisurely breakfast. ~John Gunther

Boosting your veggie intake for breakfast is a great way to hit your 5 a day. It will fill you up, enhance your vitamins and mineral intake and tastes delicious. Baked eggs are eggs baked in a cast iron pan and loaded with whatever vegetables in the fridge. I had cherry tomatoes, red peppers, cucumber and mint. I added tomatoes and red peppers and cumin to the baked eggs. I prepared side dressing of cucumber, mint and cottage cheese. Surprisingly, it complimented the baked eggs very well.  Don’t knock it, till you try it.  Chill out with warm water and lemon, coffee or green tea while you wait for the palpable smell to waft throughout the house.

What you will need:

* Cast Iron Pan was used to bake the eggs in the oven.

Baked Eggs

5-6 Free Range Eggs

Handful Cherry Tomatoes (washed)

1 Red Pepper (washed and chopped)

1 tsp. Cumin

Salt & Pepper to season

Cucumber & Mint Dressing

2 Small Cucumbers, washed

Handful Fresh Mint Leaves

1/4 cup Cottage Cheese

Pinch of Sea Salt 


Baked Eggs

  • Preheat the oven to 150 degrees. Baking time 35-40 minutes, this will vary with ovens.
  • Whisk 5-6 eggs add cumin, salt and pepper.
  • Wash and prep cherry tomatoes and red peppers. Grease the cast iron pan with 1 tsp of olive oil/coconut oil. Pop veggies in the pan.
  • Pour whisked eggs over the veggies and pop in the oven to bake.

Cucumber & Mint Dressing

*Food processor was used to make the sauce.

  • Wash cucumber and mint leaves, dry off excess water.
  • Pop cucumber, mint and cottage cheese in food processor, blend till combined. I left it chunky.
  • Season with salt.

Serve up and devour.

Be sure to post pictures on instagram of your creations. Follow me @makeandbakefromscratch #makeandbakefromscratch

Nourish your body from the inside out x

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