This Creamy Chicken & Roasted Vegetable Egg Bake is a hearty, flavorful dish that combines fluffy eggs, cheesy creaminess, tender chicken, and perfectly roasted veggies. It’s reminiscent of a warm casserole straight from home, perfect for family dinners or brunch gatherings. The dish is both comforting and fulfilling—bringing together protein, vegetables, and wholesome flavors in one satisfying bite.
Cooking Time
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Prep time: 25 minutes
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Roasting vegetables: 35 minutes
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Baking: 15 minutes
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Total time: approximately 1 hour and 15 minutes
Ingredients
Egg Custard:
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4 eggs
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150 ml milk
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3 tablespoons sour cream
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1 tablespoon salt (approx. 18 g)
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½ teaspoon black pepper
Vegetables & Chicken:
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3 potatoes, peeled and diced
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1–2 bell peppers, diced
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1 eggplant, peeled and diced
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1 onion, chopped
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1 chicken fillet (about 200–250 g), diced
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5–6 cherry tomatoes, halved
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50 g Parmesan cheese, grated
Seasonings & Fat:
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Olive oil (for roasting veggies and pan-searing)
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Butter (for sautéing onion and chicken)
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Salt and pepper, to taste
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1 garlic clove, minced
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Fresh dill or parsley, chopped (about 1 small bunch)
Step-by-Step Cooking Directions
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Preheat Oven & Roast Vegetables
Preheat your oven to 180 °C (350 °F). In a large bowl, toss the diced potatoes, peppers, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25–35 minutes, stirring halfway through, until golden and tender. -
Prepare Egg Custard
While the vegetables roast, whisk four eggs in a bowl along with the milk, sour cream, salt, and black pepper until smooth and fully combined. -
Sauté Onion & Chicken
Warm a skillet over medium heat and melt a knob of butter with a splash of olive oil. Add the chopped onion and sauté until translucent (about 4 minutes). Toss in the diced chicken, seasoning with salt and pepper, and cook until the chicken is nicely browned on the outside (about 6–7 minutes). Add minced garlic in the final minute of cooking, then remove the skillet from heat. -
Assemble in Baking Casserole
Once the vegetables are roasted, transfer them into a large mixing bowl. Add the sautéed onion and chicken. Gently stir to combine and taste for seasoning adjustments. -
Layer & Add Cheese
Grease a baking dish with butter or olive oil. Spoon the veggie-chicken mixture into the dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top. -
Pour Egg Custard & Bake
Carefully pour the egg-milk mixture over the ingredients in the dish. Bake uncovered at 180 °C (350 °F) for 10–15 minutes until the custard sets but remains slightly creamy in the center. -
Garnish & Serve
Remove from the oven and immediately garnish with fresh dill or parsley. Serve warm, slicing into squares or wedges.
Nutritional Information (per serving, approx.):
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Calories: 380 kcal
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Protein: 22 g
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Fat: 18 g
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Carbohydrates: 32 g
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Fiber: 5 g
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Sodium: 450 mg
The Origins and Popularity of the Recipe
This kind of baked egg casserole is rooted in homestyle cooking traditions, especially in Europe and North America, where hearty dishes were designed to feed families and make the most of seasonal produce and proteins. Think of it as a twist on the classic “frittata” or “breakfast strata,” served everyday style with simple pantry and fridge staples. It’s popular for its flexibility—whatever you have on hand can often be baked into a soothing, crowd-pleasing meal.
Reasons Why You’ll Love the Recipe
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Packed with flavor from roasted vegetables, tender chicken, and cheesy egg custard.
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Easy to customize—swap in your favorite vegetables or proteins.
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One-dish meal: simple prep, easy clean-up.
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Hearty yet comforting—perfect for weeknight dinners or holiday brunches.
Health Benefits
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High-quality protein from eggs, chicken, and cheese supports muscle maintenance.
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Vegetable fiber aids digestion and promotes fullness.
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Healthy fats from olive oil and eggs support heart and brain health.
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Fresh veggies contribute vitamins A, C, and potassium.
Serving Suggestions
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Pair with a simple green salad or roasted root vegetables.
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Offer crusty bread or garlic toast alongside to soak up the custard.
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Garnish with lemon wedges for freshness, or top with a tangy yogurt sauce.
Common Mistakes to Avoid
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Poorly roasted veggies: If under-roasted, the casserole can become soggy. Ensure vegetables are tender.
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Overbaking egg mixture: It should set but not dry out—underbake slightly, as it will continue cooking slightly when removed.
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Skipping seasoning: Adjust salt and pepper after taste-testing the mixed filling before adding custard.
Pairing Recommendations
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Wine: A crisp Sauvignon Blanc or light Pinot Noir pairs beautifully with the creamy, vegetal flavors.
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Beverage: Sparkling water with lemon or a light sourdough-infused tea.
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Sides: Arugula salad with lemon vinaigrette or roasted asparagus.
Cooking Tips
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Use pre-roasted pepper or eggplant for extra caramelized flavor.
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Lightly grate the Parmesan for even melting.
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Bake at the same oven temperature as you roasted veggies—that’s convenient and efficient.
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Let rest for 5 min before slicing—it improves custard set and makes for cleaner cuts.
Similar Recipes to Try
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Mediterranean Vegetable Frittata (with zucchini, tomatoes, basil)
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Cheesy Broccoli & Cauliflower Casserole
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Ham & Cheese Breakfast Strata
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Spinach, Artichoke & Mushroom Egg Bake
Variations to Try
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Vegetarian: Replace chicken with sautéed mushrooms or chickpeas.
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Spicy: Add a dash of chili flakes or sliced jalapeños to the custard.
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Cheese Switch-up: Try Gruyère, feta, or mozzarella instead of Parmesan.
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Herbed: Add fresh thyme or rosemary to the custard or topping.
Ingredient Spotlight: Egg Custard
A combination of eggs, milk, and sour cream forms a rich, creamy custard—much like a savory creme brûlée. This custard method ensures the vegetables and chicken stay moist and compacts the dish into a structured, sliceable bake, lending it a lush, indulgent texture.
Conclusion
This Creamy Chicken & Roasted Vegetable Egg Bake is a delicious, flexible, one-dish showstopper. It elegantly combines seasonal roasted vegetables, tender chicken, and cheesy custard into a satisfying meal that feels both familiar and special. Whether you’re serving it for weekend brunch, family dinner, or meal prep, it’s a recipe everyone will love and ask you to make again.
10 Comprehensive Frequently Asked Questions
1. Can I use heavy cream instead of milk and sour cream?
Yes, heavy cream works—just reduce slightly to avoid a rich casserole.
2. Can this be made ahead of time?
Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Adjust baking time if cold.
3. Gluten-free option?
Yes, this recipe is naturally gluten-free—no flour used. Just confirm all ingredients are GF-certified.
4. Kosher or halal modifications?
Use poultry-only meats and kosher-certified cheese or halal cheese; avoid butter if strict.
5. Can I omit the chicken?
Absolutely. Make a veggie-only version with mushrooms or frozen corn.
6. What’s the best way to reheat leftovers?
Cover and bake at 180 °C (350 °F) for 10–15 minutes, or microwave in small portions.
7. How do I make it vegan?
Use chickpea flour “eggs,” coconut or soy milk, vegan cheese, and tempeh or tofu instead of chicken.
8. Can I add other vegetables?
Yes! Add cooked spinach, kale, or broccoli—pre-cooked to remove excess moisture.
9. How do I ensure even baking?
Roast vegetables separately beforehand; then bake together for a uniform texture.
10. My egg bake came out too wet—what went wrong?
Likely the vegetables released excess water. Pre-roast longer or drain off juices before baking.
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This recipe offers comfort, nutrition, and delicious texture all in one pan—enjoy every bite!