This chicken and veggie egg bake is a wholesome, hearty dish packed with protein, fresh vegetables, and gooey cheese—an ideal choice for a nutritious and satisfying lunch or dinner. It features a flavorful medley of sautéed chicken, bell peppers, onion, garlic, and carrots, combined with shredded zucchini and potato, held together by a fluffy egg mixture enriched with milk and cheese. Baked until golden and served with a refreshing side salad of cucumber, radishes, and herbs dressed in sour cream, this dish strikes the perfect balance between comforting and fresh. Whether you’re meal-prepping, hosting a family dinner, or just craving a cozy homemade meal, this recipe will quickly become a favorite.
Preparation Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yield: Serves 4
Cuisine: European-inspired fusion
A full list of ingredients
4 large eggs
1 teaspoon salt
1 teaspoon black pepper
100 ml milk
3 tablespoons all-purpose flour
100 g mozzarella cheese, grated
30 g cheddar or parmesan cheese, for topping
250 g chicken fillet, diced
1 large potato, grated
1 zucchini, grated and drained
1 onion, finely chopped
2 cloves garlic, minced
1 carrot, grated
1 bell pepper, chopped
40 g spinach, chopped
2 tablespoons olive oil
2 tablespoons sour cream
1 cucumber, sliced
4 radishes, sliced
Fresh parsley and dill, chopped
Spring onions, chopped
Additional salt, pepper, and paprika to taste
Step-by-step cooking directions
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In a bowl, beat the eggs with 1 teaspoon salt and black pepper.
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Add milk and flour to the eggs and whisk until smooth and lump-free.
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Grate the potato and zucchini. Sprinkle lightly with salt and let rest for 10 minutes. Squeeze out excess moisture thoroughly.
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In a skillet, heat 1 tablespoon olive oil over medium heat. Add the finely chopped onion and sauté for 2–3 minutes until soft and translucent.
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Add minced garlic and grated carrot. Cook for another 2 minutes until fragrant.
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Stir in the diced chicken fillet and cook for 4–5 minutes, stirring occasionally, until the chicken is browned and cooked through.
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Add chopped bell pepper and cook for 2–3 more minutes. Season with additional salt, ground black pepper, and paprika.
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In a large mixing bowl, combine the cooked chicken mixture with the squeezed potato and zucchini, chopped spinach, and half the grated mozzarella.
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Pour in the egg mixture and stir everything together until well combined.
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Preheat your oven to 180°C (356°F).
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Grease a medium-sized baking dish with the remaining olive oil and pour the entire mixture into it, spreading evenly.
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Sprinkle the top with the remaining mozzarella and cheddar or parmesan cheese.
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Bake in the preheated oven for 45–50 minutes, or until the casserole is golden brown and set in the center.
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While the casserole bakes, prepare the fresh salad. In a bowl, combine cucumber, radish, spring onion, parsley, dill, and sour cream. Season with a pinch of salt and pepper and mix well.
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Once the casserole is baked, let it rest for 5–10 minutes before slicing.
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Serve warm, paired with the refreshing herb salad for a perfectly balanced meal.
Nutritional information (per serving)
Calories: 390
Protein: 27g
Carbohydrates: 20g
Fat: 22g
Fiber: 4g
Sugar: 4g
Sodium: 720mg
The origins and popularity of the recipe
This style of egg-based baked dish is inspired by European country cooking, where leftover vegetables and proteins are commonly baked into frittatas, casseroles, or savory pies. It blends Eastern European comfort with Mediterranean flair, incorporating parsley, dill, and sour cream into a refreshing salad side. The inclusion of zucchini, spinach, and bell peppers reflects a lighter, health-conscious twist that modern home cooks love. This recipe has gained popularity for its practicality, one-dish convenience, and ability to please a wide audience.
Reasons why you’ll love the recipe
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It’s packed with vegetables and protein, keeping you full and energized.
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The egg and cheese combination creates a savory, comforting texture.
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It’s great for batch cooking and reheats beautifully.
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The herb salad adds a refreshing contrast to the hearty bake.
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Customizable with your favorite veggies or cheeses.
Health benefits
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Rich in lean protein from the chicken and eggs to support muscle repair.
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Zucchini, spinach, and bell pepper provide fiber, vitamins A and C, and antioxidants.
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Dairy provides calcium for strong bones.
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Garlic and herbs like dill and parsley may support immunity and digestion.
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Balanced in macros—perfect for a nourishing lunch or dinner.
Serving suggestions
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Serve with crusty whole grain bread or pita on the side.
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Pair with a light tomato soup or gazpacho in summer.
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For brunch, enjoy alongside a fruit platter or yogurt parfait.
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Can be enjoyed cold or warm the next day—perfect for lunchboxes.
Cooking tips
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Squeeze the zucchini and potato well to avoid excess moisture in the casserole.
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Use an oven-safe skillet to go straight from stovetop to oven for fewer dishes.
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If using frozen spinach, thaw and squeeze out moisture before adding.
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Pre-shredded cheese works well, but grating fresh mozzarella or cheddar gives better melt and flavor.
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Don’t overbake—the eggs should be set but still tender, not rubbery.
Variations to try
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Swap the chicken for turkey, ground beef, or plant-based sausage for a different protein.
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Use sweet potato instead of white potato for a slightly sweeter flavor.
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Add chopped mushrooms or green peas for extra veggies.
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Sprinkle crushed red chili flakes if you like a kick of heat.
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Use feta cheese for a tangier Mediterranean flavor.
Conclusion
This chicken and veggie egg bake is a true crowd-pleaser—a recipe that’s both satisfying and nourishing. It brings together everyday ingredients in a comforting, cheesy, and veggie-packed form that’s incredibly easy to customize. Whether you serve it for family dinner, prep it ahead for the week, or serve it with a fresh salad for brunch, it delivers every time. The simplicity of this bake, paired with its delightful flavor and nutrition, makes it a staple worth adding to your recipe collection.
10 comprehensive FAQ section
1. Can I make this recipe ahead of time?
Yes, you can assemble the dish a few hours in advance or even overnight. Keep it covered in the refrigerator and bake just before serving.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
3. Can I freeze this casserole?
Yes, it freezes well. Let it cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
4. What other cheeses work well in this recipe?
Feta, gouda, Swiss, or even a bit of blue cheese can be added for different flavor profiles.
5. Can I make it vegetarian?
Absolutely. Omit the chicken and add more veggies like mushrooms, eggplant, or chickpeas.
6. What if I don’t have sour cream for the salad?
You can substitute it with Greek yogurt, mayonnaise, or a mix of both.
7. Is this dish gluten-free?
It contains flour, but you can replace it with a gluten-free all-purpose blend.
8. Can I add herbs into the egg mixture?
Yes, fresh or dried herbs like thyme, basil, or chives would add extra aroma and flavor.
9. Can I use egg whites instead of whole eggs?
Yes, though the texture may be slightly different. Use about 8–10 egg whites to replace 4 whole eggs.
10. Can I use leftover roast chicken?
Yes, simply shred it and add in place of the sautéed chicken fillet to save time.