This Herbed Chicken and Veggie Egg Bake is a versatile, protein-packed casserole that brings together tender chicken, garden-fresh vegetables, aromatic herbs, and cheesy goodness in a single dish. Layers of shredded potatoes, zucchini, onions, and peppers mingle with a fluffy egg-and-milk custard, studded with mozzarella and ribbons of spring onion, dill, and parsley. Baked until golden and set, it offers crispy edges and a soft, silky center. Whether you need a hearty breakfast, a comforting dinner, or a make-ahead brunch centerpiece, this recipe delights with minimal fuss and maximum flavor.
Cooking Time
Prep Time: 20 minutes
Chill Time: 20 minutes (for binding)
Bake Time: 30 minutes at 180 °C (355 °F)
Total Time: 1 hour 10 minutes
Ingredients
• 4 large chicken eggs
• Salt, to taste (about ¼ tsp)
• Freshly ground black pepper, to taste
• 100 ml milk
• 100 g all-purpose flour
• 1 bunch spring onions, chopped (white and green parts)
• 1 bunch fresh dill, chopped
• 1 bunch fresh parsley, chopped
• 50 g hard mozzarella cheese, grated
• 4 medium potatoes, peeled and shredded
• 1 medium zucchini, shredded
• 1 onion, finely diced
• 1 carrot, grated
• 1 red bell pepper, diced
• 1 chicken fillet (≈200 g), cooked and shredded
• 1 raw sweet bell pepper, diced
• 100 g fresh spinach, roughly chopped
• 150 g hard mozzarella cheese, grated
• 5 Tbsp cornstarch
• 200 g all-purpose flour, for dusting
• Vegetable oil, for frying
Step-by-Step Cooking Directions
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Combine Vegetables & Chicken: In a large bowl, mix shredded potatoes, zucchini, onion, carrot, both peppers, spinach, and shredded chicken. Season with salt and pepper.
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Bind with Cornstarch: Sprinkle 5 Tbsp cornstarch over the mixture. Toss thoroughly to coat every strand of vegetable and chicken—this absorbs excess moisture and ensures compact patties.
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Form Patties & Chill: Divide mixture into eight equal portions. Shape each into a firm patty about 2 cm thick. Place on a tray and refrigerate for 20 minutes to set.
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Prepare Savory Custard: Meanwhile, whisk 4 eggs, 100 ml milk, 100 g flour, a pinch of salt, and a few grinds of black pepper until smooth. Fold in spring onions, dill, parsley, and 50 g mozzarella. Set aside.
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Fry Patties: Heat vegetable oil in a skillet over medium. Lightly dust chilled patties with 200 g flour, shaking off excess. Fry 3–4 minutes per side until crisp and golden. Transfer to a paper-towel–lined plate.
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Assemble the Bake: Preheat oven to 180 °C. In a greased baking dish, arrange fried patties in a single layer. Pour the herbal egg-cheese custard evenly over and allow it to seep around the patties.
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Top with Cheese: Sprinkle the 150 g grated mozzarella over the custard.
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Bake to Finish: Bake 30 minutes until the custard is fully set, puffed, and the cheese is melted and lightly golden. Let rest 5 minutes before slicing. Serve warm.
Nutritional Information
(Per serving; serves 6)
Calories: 320 kcal • Protein: 18 g • Carbohydrates: 28 g • Fat: 16 g • Fiber: 4 g • Sodium: 320 mg
The Origins and Popularity of the Recipe
Egg-based bakes have roots in Italian frittatas and Spanish tortillas—rustic dishes meant to stretch ingredients into a filling meal. By adding potatoes and vegetables, home cooks created layered casseroles in France and Central Europe, often enriched with dairy for holidays and Sunday brunches. The addition of chicken modernizes the classic, offering extra protein. Thanks to social media meal-prep trends, such casseroles are celebrated for their make-ahead convenience, adaptable ingredients, and ability to feed a crowd with minimal cleanup.
Reasons Why You’ll Love the Recipe
• One-Dish Meal: Protein, vegetables, and starch in a single bake.
• Customizable: Swap herbs, cheeses, or veggies to suit your pantry.
• Make-Ahead Friendly: Patties and custard can be prepped hours ahead.
• Kid-Approved: Crispy edges and cheesy interior appeal to all ages.
Health Benefits
• Balanced Nutrition: Combines lean protein, complex carbs, and healthy fats.
• High Fiber: Potatoes, zucchini, spinach, and peppers support digestion.
• Vitamin-Rich: Fresh herbs and vegetables deliver vitamins A, C, and K.
• Calcium & Protein: Eggs and cheese promote bone and muscle health.
Serving Suggestions
• Herb Salad: Arugula and radicchio with lemon vinaigrette for brightness.
• Bread Basket: Crusty baguette or garlic-butter toast to soak up custard.
• Light Soup: Pair with tomato-basil or a chilled cucumber soup for contrast.
Common Mistakes to Avoid
• Skipping Chill Time: Unchilled patties fall apart in the pan.
• Overmixing Custard: A gentle whisk preserves a tender bake.
• Crowding the Skillet: Fry in batches to maintain oil temperature and crispness.
Pairing Recommendations
• Wine: Sauvignon Blanc or rosé enhances herbal notes.
• Beer: Belgian witbier or lager balances richness.
• Non-Alcoholic: Sparkling water with mint or ginger ale for zing.
Cooking Tips
• Uniform Patties: Use a scoop to ensure even cooking.
• Herb Prep: Chop herbs finely to distribute flavor evenly.
• Cheese Grate: Freshly grate mozzarella for better melt and texture.
Similar Recipes to Try
• Potato and Leek Gratin: Layers of potatoes, leeks, and cream.
• Vegetable Frittata: Oven-baked eggs with mixed vegetables and cheese.
• Chicken and Spinach Quiche: Flaky crust filled with creamy egg custard.
Variations to Try
• Spicy Kick: Add chili flakes or diced jalapeño to the patties.
• Herb Swap: Use basil and oregano instead of dill and parsley.
• Vegan Option: Substitute eggs with chickpea flour batter and use vegan cheese.
Ingredient Spotlight
Parsley
Parsley isn’t just a garnish; it’s rich in vitamins A, C, and K, and adds a bright, grassy note. Finely chopped, it infuses the bake with freshness and aids digestion with its natural enzymes.
Conclusion
The Herbed Chicken and Veggie Egg Bake is a celebration of hearty ingredients and fresh flavors, offering a make-ahead solution that’s as comforting as it is versatile. With its crisp potato patties, silky egg custard, and melting cheese, every slice delivers texture and taste. Whether you’re feeding family, entertaining friends, or planning meals for the week, this one-dish wonder will become a trusted favorite in your culinary repertoire.
FAQ Section
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Can I assemble the bake the night before?
Yes—refrigerate assembled casserole covered and bake straight from cold, adding 5 minutes to cooking time. -
What chicken works best?
Use leftover roasted chicken or poach a fillet in seasoned water until cooked through, then shred. -
Can I freeze leftovers?
Portion cooled slices into freezer bags for up to 2 months; reheat in a 180 °C oven for 10–12 minutes. -
How do I prevent soggy patties?
Drain shredded potatoes and zucchini thoroughly before mixing to avoid excess moisture. -
Can I use other cheeses?
Absolutely—Cheddar, Fontina, or Gruyère offer different flavor profiles; blend for complexity. -
Is there a gluten-free option?
Replace flour and cornstarch with a 1:1 gluten-free flour blend certified for baking. -
My custard didn’t set—why?
Ensure correct egg-to-liquid ratio and bake fully; underbaking leaves a runny center. -
How can I add more vegetables?
Fold in cooked broccoli florets, peas, or roasted red peppers for extra color and nutrients. -
What side dishes pair well?
Crisp salads, roasted asparagus, or grilled mushrooms complement the bake’s richness. -
How do I reheat individual servings?
Warm in a microwave for 30 seconds, then crisp under a broiler for 1–2 minutes if desired.