Random veggies in your fridge? Perfect. This is a kitchen sink egg bake. AKA, everything goes in it. Leftover roasted veggies, greens, herb stems, that last bit of onion. Mix it with eggs, milk, and cheese, bake, and you’ve got a delicious, springtime brunch.
It’s the easiest way to clean out your fridge and make a dish for meal prep, casual hosting, or just putting those edible scraps to good use.
Get the recipe for Kitchen Sink Egg Bake:
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Kitchen Sink Egg Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: 4
Description
Think of this recipe as a framework, you can swap in whatever veggies, greens, or herbs you’ve got.
Ingredients
- Base: 6 large eggs + ½ cup milk (or any unsweetened non-dairy milk)
- Veggies: 2 cups chopped assorted vegetables or greens (any combination below)
- Cheese (optional): ½ cup shredded or crumbled
- Seasoning: Salt, pepper, and your favorite herbs (thyme, rosemary, parsley, etc.)
- Oil or butter: For greasing the pan and sautéing
Veggie Inspiration:
- Onion or shallot ends — diced for flavor base
- Carrot peels or tops — finely chopped or blended into the egg mix
- Beet greens or stems — sauté first to soften
- Wilted kale, spinach, or chard — roughly chopped
- Quarter onion, half a bell pepper, or a few cherry tomatoes — add color and sweetness
- Roasted veggie leftovers — broccoli, squash, Brussels sprouts, or potatoes work great here
- Herb stems — finely chopped to add flavor punch
Instructions
- Preheat oven to 375°F. Grease a medium baking dish or oven-safe skillet with butter or olive oil.
- Sauté your veggies. In a skillet, cook sturdier scraps (onions, stems, roots) for 3–5 minutes until softened. Add leafy greens or softer veggies and cook 1–2 minutes more.
- Whisk the eggs with milk, salt, pepper, and herbs in a large bowl. Stir in any cheese if using.
- Combine & bake. Add your cooked veggies to the baking dish, pour egg mixture over the top, and give it a gentle stir. Bake for 25–30 minutes, or until the center is set and the top is lightly golden.
- Serve warm with toast, a side salad, or hot sauce.
Misfit Tips:
- Freezer it: Portion leftover egg bake squares for quick weekday breakfasts.
- Flavor boost: Add a spoonful of pesto, hot sauce, or leftover roasted garlic before baking.
- Zero waste bonus: Keep a “scrap bowl” in the fridge all week and toss in bits for your next egg bake.
Hungry for more? Try these other summery breakfast recipe ideas: