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. Β Don’t knock it, till you try it. Β 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 SaltΒ 


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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