Farmers Market Spring Breakfast Egg Bake
Recipe type: Brunch, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4+ servings
This is a great recipe to make on the weekend after a visit to a farmer's market (or, sure, the grocery store) and have ready for weekday breakfasts.
  • 1 baguette, sliced
  • large handful of sliced or diced onion (any kind, but in this recipe I used a purple spring onion)
  • half bunch of lacinato kale, sliced very thin
  • 2 cups baby spinach
  • 10 eggs
  • splash of milk {optional}
  • 1 small zucchini, spiralized
  • .5 cup cilantro, chopped including stems
  1. Heat the oven to 400.
  2. Lightly spray an 8" x 8" or 9" x 9" casserole dish with oil, and layer baguette slices to cover the bottom (you won't use them all on this step).
  3. Heat a large skillet over high heat, and add a bit of olive oil once it's warm to the touch.
  4. Once the oil is heated, add the onion, and sauté until it is softened.
  5. Add the sliced kale, and sauté until it gets bright green and the moisture cooks out.
  6. Add the spinach and turn off the heat. Stir until the spinach wilts and the moisture cooks out a bit. Season with salt and pepper.
  7. Layer more than half of the vegetables on the bread in the casserole dish.
  8. Add more bread slices on top of this layer.
  9. Scramble the eggs very well (with the milk, if using) in a bowl using a whisk or a fork, and season with salt and pepper. Pour the eggs on top of the layered vegetables and bread. Turn the slices of bread that are on top, and press down, so both sides get coated with egg.
  10. Add the remaining vegetables from the pan, and the raw zucchini and cilantro, on top.
  11. Cover tightly with aluminum foil and bake for 40 minutes.
  12. Remove the foil and continue to bake until the top is browned and when you press on the middle with a spatula, no egg oozes out.
  13. Enjoy your very fresh farmer's market breakfast! The veggies on top will have a little crisp to them from the oven. Delicious!
Recipe by My Utensil Crock at