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Cast Iron Egg Bake Recipe

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


  • 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

Nutritional Facts

Nutrition 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.


  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 Originally published as Cast Iron Egg Bake in in Eggland's Best Partner Recipes 2015-2016

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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"

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