Using Up Leftovers Oven Eggs
Transform your fridge leftovers into a hearty and wholesome meal with this "Using Up Leftovers Oven Eggs" recipe. Perfect for busy weeknights or lazy weekend brunches, this baked egg dish combines your choice of leftover veggies, proteins, and optional cheese into a golden, savory masterpiece. With minimal prep and just 20 minutes of baking, it’s an easy way to eliminate food waste while creating a customizable meal that’s packed with flavor. The creamy egg base, seasoned with herbs and spices, ties everything together, making it ideal for serving warm as a standalone dish or alongside a simple salad. Plus, it’s versatile for breakfast, lunch, or dinner—comfort food at its finest! Keywords: leftover recipe, baked eggs, easy oven meal, reduce food waste, quick meals.
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Recipe Information
Ingredients
- 6 large eggs
- 2 cups leftover vegetables (e.g., roasted veggies, sautéed greens)
- 1 cup leftover protein (e.g., shredded chicken, cooked sausage, or tofu)
- 0.25 cup milk (or non-dairy alternative)
- 0.5 cup shredded cheese (optional)
- 1 tablespoon olive oil or butter (for greasing)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon dried herbs or spices (e.g., oregano, paprika, red chili flakes, optional)
Instructions
Preheat your oven to 375°F (190°C).
Grease a medium-sized baking dish or oven-safe skillet with olive oil or butter.
Spread your leftover vegetables and protein evenly across the bottom of the baking dish.
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and any additional herbs or spices you like.
Pour the egg mixture over the leftovers in the baking dish, ensuring it spreads evenly.
If using shredded cheese, sprinkle it over the top of the egg mixture.
Bake in the preheated oven for 20-25 minutes or until the eggs are set and the top is golden brown.
Remove from the oven and let it cool for a few minutes before slicing.
Serve warm and enjoy!
Nutrition Facts
Calories |
1577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1384 mg | 461% | |
| Sodium | 3118 mg | 136% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 23.1 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 868 mg | 67% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
