Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Creamy Egg Bake

An easy recipe for any time of day using local eggs and herbs. Bonus--it tastes even better the next day! Make this ahead for any brunch or family get-together. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast, Brunch, Main Course
Cuisine: American
Keyword: chives, eggs, under5
Season: Fall, Spring, Summer, Winter
Diet: Gluten Free, Vegetarian
Protein: Eggs
Servings: 6
Calories: 283kcal
Author: Molly Luzbetak

Equipment

  • Oven
  • 9x13 baking dish
  • Blender or Food Processor

Ingredients

  • 3 tbsp butter melted
  • 12 eggs*
  • ¾ cup coconut milk
  • 4 oz goat cheese can sub cream cheese
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp chives* minced
  • parmesan cheese optional, for garnish

Instructions

  • Preheat oven to 350°F. Grease a 9x13-inch baking dish with 1 tbsp melted butter
  • Combine eggs, coconut milk, remaining 2 tbsp melted butter, ⅓ of the goat cheese, salt, and pepper in a blender and puree until smooth
  • Pour egg mixture into baking dish and carefully place in oven. Bake for 12 minutes, then remove and stir
  • Bake another 5 minutes, then check to see if eggs are mostly set. If not, bake another 2-3 minutes, until completely set but still soft and fluffy. DO NOT overcook
  • Remove from oven and top evenly with remaining goat cheese and chives. Sprinkle with parmesan cheese for serving

Notes

Adapted from Laura Lea

Nutrition

Calories: 283kcal | Carbohydrates: 2g | Protein: 15g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 351mg | Sodium: 631mg | Potassium: 198mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 891IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg