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Curry Vegetable Egg Bake

  • Prep 15 min
  • Total 45 min
  • Servings 4
  • Save
    69
  • Pinterest
    6
  • Print
    19
  • Email
    4
  • Facebook
    2

The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes. MORE + LESS -

Angie McGowan
October 29, 2013

Ingredients

1
tablespoon olive oil
1
cup sliced mushrooms
1/4
cup chopped onion
1
cup chopped zucchini
1
cup chopped yellow summer squash
1 1/2
teaspoons curry powder
1/2
cup Original Bisquick™ mix
1
cup milk
6
eggs
1
cup diced tomato

Steps

Hide Images
  • 1
    Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
  • 2
    Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
  • 3
    In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
  • 4
    Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

Expert Tips

To save fat and calories, use low-fat milk.

Recipe can be doubled or tripled.

Nutrition Information

No nutrition information available for this recipe

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