Curry Vegetable Egg Bake

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I love to make egg bakes on the weekends and over the holidays. They are easy enough to make just for the family, but fancy enough to make for entertaining. You can make them with any variety of assorted veggies and herbs and spices. For this bake, I used lots of different veggies paired with curry powder for extra flavor.

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I used Bisquick to make this egg bake. Adding the Bisquick to the egg bake makes the texture of the eggs so light and fluffy. You’re family is going to love this!

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Curry Vegetable Egg Bake

Yield: 4 servings

Prep Time: 15 minutes

Total Time: 45 minutes

Ingredients:

1 tablespoon olive oil
¼ cup chopped onions
1 cup chopped zucchini
1 cup chopped yellow squash
½ teaspoon curry powder
1 cup diced tomato
6 eggs
1 cup milk
½ cup Bisquick
1 teaspoon curry powder

Directions:

Heat oven to 350°F. Heat skillet over medium heat and drizzle with olive oil. Add mushrooms, onions, zucchini and yellow squash. Sprinkle in ½ teaspoon curry powder. Sauté until vegetables are tender, about 10 minutes.

In a large bowl combine eggs, milk and Bisquick. Whisk well to combine. Add 1 teaspoon curry powder and cooked vegetables and tomatoes. Whisk well and pour into a greased 9 x 9 casserole dish.

Bake for 30 – 40 minutes, or until eggs are set. Let cool 5 – 10 minutes before cutting. Serve warm.

This post sponsored by Bisquick. All opinions 100% mine.

One Response to “Curry Vegetable Egg Bake”

  1. 1
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