Name: Golden Veggie Egg Bake with Corn & Cheddar Creamy Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 6 large eggs; 1 cup milk (dairy or plant-based); 1 cup cooked corn kernels (fresh or frozen); 1 cup chopped spinach (fresh or thawed frozen); 1 red bell pepper, diced; 1 small zucchini, diced; 1/2 small red onion, finely chopped; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp turmeric (for golden color); 1/2 tsp garlic powder; 1/2 cup shredded cheddar cheese (optional); 1 tbsp butter or olive oil; 1 tbsp all-purpose flour; 3/4 cup milk; 1 cup shredded cheddar cheese; Salt & pepper to taste; 1/2 cup cooked corn for texture

Description

This golden egg bake is a hearty, colorful casserole loaded with tender vegetables, sweet corn, and a rich, creamy cheddar sauce. Perfectly seasoned and baked to a golden top, it’s a wholesome and satisfying meal that’s packed with protein, fiber, and flavor.

Ingredients

Scale

For the Egg Bake:

6 large eggs
1 cup milk (dairy or plant-based)
1 cup cooked corn kernels (fresh or frozen)
1 cup chopped spinach (fresh or thawed frozen)
1 red bell pepper, diced
1 small zucchini, diced
1/2 small red onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp turmeric (for golden color)
1/2 tsp garlic powder
1/2 cup shredded cheddar cheese (optional)

For the Cheddar Creamy Sauce:

1 tbsp butter or olive oil
1 tbsp all-purpose flour
3/4 cup milk
1 cup shredded cheddar cheese
Salt & pepper to taste
1/2 cup cooked corn for texture

Instructions

1. Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a medium baking dish (around 8×8 inches).

2. Make the Egg Mixture:

In a large bowl, whisk together eggs, milk, turmeric, garlic powder, salt, and pepper.

3. Add Veggies:

Stir in the corn, spinach, bell pepper, zucchini, and onion. Mix well.

4. Pour & Bake:

Pour the mixture into the greased baking dish. Sprinkle cheddar on top if using.
Bake for 30–35 minutes, or until the center is set and the top is golden.

5. Make Cheddar Creamy Sauce:

While the bake is cooking:

In a small saucepan, melt butter over medium heat.
Whisk in flour and cook for 1 minute.
Slowly add milk, whisking continuously until smooth and thickened.
Stir in cheese until melted.
Add cooked corn and season with salt and pepper.

6. Serve:

Let the egg bake rest for 5 minutes before slicing. Drizzle the warm cheddar corn sauce on top and enjoy!

Notes

You can swap veggies based on what you have—broccoli, mushrooms, or tomatoes work great.
Add chili flakes or jalapeños for heat.
For a lower-fat option, use low-fat cheese and milk.
This dish stores well in the fridge for 3–4 days and reheats beautifully.

Prep Time: 15 min
Cook Time: 35 min