Easy Cheesy Egg Bake

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

Flaky puff pastry. Rich and creamy egg filling. Wholesome ingredients like broccoli and tomatoes. And, of course, ooey-gooey melted cheddar cheese. This egg bake is the perfect dish for a meal prep, weekend brunch or crowd-pleasing gathering. Delicious whether served fresh or reheated for a quick breakfast on the go.

10 min Prep40 min Cook50 min Total

10 min Prep•40 min Cook•50 min Total

12 Servings

10 min Prep40 min Cook50 min Total

10 min Prep•40 min Cook•50 min Total

12 Servings

Cooking Mode

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Ingredients

2 sheets frozen puff pastry, thawed
¾ teaspoon salt
½ teaspoon black pepper
1 (12-ounce) bag frozen broccoli florets, cooked according to package directions
1 (12-ounce) bag frozen chopped onions, cooked according to package directions
1 (12-ounce) bag frozen chopped peppers, cooked according to package directions
2 (14.5-ounce) cans diced tomatoes, drained

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Directions

Preheat the oven to 400 F. Line a deep 13-by-9-inch baking dish with parchment paper.
Tips
- Parchment paper keep rolling up when placing it on the baking sheet? Crumble it into a ball, then flatten out on the baking sheet to prevent it from rolling up.
Gently move the thawed puff pastry sheets to the baking dish and fit the puff pastry into the dish. Make sure the pastry comes up the sides of the dish. Crimp the edges along the top with a fork to help the pastry hold to the sides. Poke the bottom of the puff pastry with a fork.
In a large bowl, whisk together Organic Valley® Eggs, Organic Valley® Heavy Whipping Cream, salt and pepper until combined. Stir in the broccoli, onion, peppers, tomatoes and 1 cup Organic Valley® Shredded Mild Cheddar Cheese.
Pour egg mixture into the puff pastry. Sprinkle the top with the remaining Organic Valley® Shredded Mild Cheddar Cheese.
Bake in the oven for 40-45 minutes, until the eggs are set and the edges are lightly browned.
Allow to cool for 10 minutes before serving.

Tips

To store in the fridge, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the fridge for up to 3-4 days.
To store in the freezer, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the freezer for up to 3 months.
To reheat from the refrigerator: Preheat oven to 350 F, cover with foil, and bake for 15-20 minutes, or until heated through.
To reheat from the freezer: Thaw in refrigerator and follow those directions or if from frozen, preheat over 350 F, cover with foil, and bake for 45 minutes or until heated through.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

Preheat the oven to 400 F. Line a deep 13-by-9-inch baking dish with parchment paper.
Tips
- Parchment paper keep rolling up when placing it on the baking sheet? Crumble it into a ball, then flatten out on the baking sheet to prevent it from rolling up.
Gently move the thawed puff pastry sheets to the baking dish and fit the puff pastry into the dish. Make sure the pastry comes up the sides of the dish. Crimp the edges along the top with a fork to help the pastry hold to the sides. Poke the bottom of the puff pastry with a fork.
In a large bowl, whisk together Organic Valley® Eggs, Organic Valley® Heavy Whipping Cream, salt and pepper until combined. Stir in the broccoli, onion, peppers, tomatoes and 1 cup Organic Valley® Shredded Mild Cheddar Cheese.
Pour egg mixture into the puff pastry. Sprinkle the top with the remaining Organic Valley® Shredded Mild Cheddar Cheese.
Bake in the oven for 40-45 minutes, until the eggs are set and the edges are lightly browned.
Allow to cool for 10 minutes before serving.

Tips

To store in the fridge, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the fridge for up to 3-4 days.
To store in the freezer, ensure it is cooled to room temperature. Wrap tightly with plastic wrap or cut into pieces and store in an airtight container. Store in the freezer for up to 3 months.
To reheat from the refrigerator: Preheat oven to 350 F, cover with foil, and bake for 15-20 minutes, or until heated through.
To reheat from the freezer: Thaw in refrigerator and follow those directions or if from frozen, preheat over 350 F, cover with foil, and bake for 45 minutes or until heated through.