Creamy Egg & Vegetable Bake
Submitted by jimnkeri
Hard-boiled eggs and mixed vegetables layered over potatoes in a cheddar-mustard cream sauce, topped with tomato slices and baked. A budget-friendly, low-calorie meatless dinner.
YIELD
4 servingsPREP
20 minCOOK
35 minREADY
55 minEggs aren’t just for breakfast. This bake turns them into a proper dinner that’s filling, frugal, and surprisingly satisfying.
Cubed potatoes and mixed vegetables get boiled until tender, then spread in a baking dish and topped with sliced hard-boiled eggs. The sauce is a light cheddar béchamel made with skim milk, cornstarch, and a dab of Dijon mustard that gives it a nice bite.
Pour the sauce over everything, bake until bubbly, then lay fresh tomato slices on top for the last five minutes. It’s the kind of thrifty, vegetable-forward meal that stretches a few eggs into dinner for four.
Kitchen Tips
- Drain the vegetables really well before spreading them in the dish. Extra water will thin out the cheese sauce.
- Use Dijon, not yellow mustard. Dijon melts into the sauce seamlessly and adds sharp, subtle heat instead of that vinegary punch.
- Add the tomato slices only at the end so they warm through without turning to mush.
- Slice the eggs with a wet knife for clean, even rounds that don’t crumble.
Ingredients
Directions
In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes.
Add mixed vegetables and cook 5 minutes more or until tender; drain well.
Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper.
Cook and stir until thickened and bubbly.
Stir in cheese and mustard until cheese is melted.
Spray an 8×1½ inch round baking dish with Pam.
Spread the vegetables in the bottom of the dish.
Top with the egg slices. Pour sauce over all ingredients in dish.
Bake, uncovered, in 350℉ oven for 20 minutes.
Arrange tomato slices atop.
Bake, uncovered, 5 minutes more or until heated through.
Comments
