Cast Iron Egg Bake Recipe

5 1 1
Cast Iron Egg Bake Recipe
Cast Iron Egg Bake Recipe photo by Eggland's Best®
Publisher Photo

Cast Iron Egg Bake Recipe

Read Reviews
5 1 1
Publisher Photo
Packed with protein, this delicious egg bake is quick and simple! Recipe provided by Eggland's Best®.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 25 min.

Ingredients

  • 4 Eggland's Best® eggs (large)
  • 1 (8 to 12 ounces) greek style yogurt
  • 1 small onion, sliced
  • 1 small red bell pepper, diced
  • 3 mushrooms, sliced
  • 2 tablespoon fresh parsley, chopped (or 2 teaspoons, dried)
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil

Directions

Heat olive oil in medium cast iron skillet.
Saute sliced onions until lightly browned, set aside.
Beat eggs and yogurt together; pour into skillet.
Top with onions, mushrooms, bell peppers, herbs and pepper.
Cover and cook on medium-low heat for 20 minutes or until set.
Uncover and simmer another 5 to 10 minutes until liquid is absorbed. Yield: 2 servings
Originally published as Cast Iron Egg Bake in Eggland's Best 2015

Nutritional Facts

1 serving equals 229 calories, 19 g fat (5 g saturated fat), 364 mg cholesterol, 179 mg sodium, 16 g carbohydrate, 3 g fiber, 18 g protein.

  • 4 Eggland's Best® eggs (large)
  • 1 (8 to 12 ounces) greek style yogurt
  • 1 small onion, sliced
  • 1 small red bell pepper, diced
  • 3 mushrooms, sliced
  • 2 tablespoon fresh parsley, chopped (or 2 teaspoons, dried)
  • 1/2 teaspoon caraway seed
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  1. Heat olive oil in medium cast iron skillet.
  2. Saute sliced onions until lightly browned, set aside.
  3. Beat eggs and yogurt together; pour into skillet.
  4. Top with onions, mushrooms, bell peppers, herbs and pepper.
  5. Cover and cook on medium-low heat for 20 minutes or until set.
  6. Uncover and simmer another 5 to 10 minutes until liquid is absorbed. Yield: 2 servings
Originally published as Cast Iron Egg Bake in Eggland's Best 2015

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCast Iron Egg Bake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bonito15 User ID: 6959830 254213
Reviewed Sep. 17, 2016

"This is delicious but I did use regular eggs and added a bit of salt but so delicious"

Loading Image