This Creamy Chicken & Roasted Vegetable Egg Bake is a hearty, flavorful dish that combines fluffy eggs, cheesy creaminess, tender chicken, and perfectly roasted veggies. It’s reminiscent of a warm casserole straight from home, perfect for family dinners or brunch gatherings. The dish is both comforting and fulfilling—bringing together protein, vegetables, and wholesome flavors in one satisfying bite.
Cooking Time
Prep time: 25 minutes
Roasting vegetables: 35 minutes
Baking: 15 minutes
Total time: approximately 1 hour and 15 minutes
Ingredients
Egg Custard:
4 eggs
150 ml milk
3 tablespoons sour cream
1 tablespoon salt (approx. 18 g)
½ teaspoon black pepper
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Vegetables & Chicken:
3 potatoes, peeled and diced
1–2 bell peppers, diced
1 eggplant, peeled and diced
1 onion, chopped
1 chicken fillet (about 200–250 g), diced
5–6 cherry tomatoes, halved
50 g Parmesan cheese, grated
Seasonings & Fat:
Olive oil (for roasting veggies and pan-searing)
Butter (for sautéing onion and chicken)
Salt and pepper, to taste
1 garlic clove, minced
Fresh dill or parsley, chopped (about 1 small bunch)
Step-by-Step Cooking Directions
Preheat Oven & Roast Vegetables
Preheat your oven to 180 °C (350 °F). In a large bowl, toss the diced potatoes, peppers, eggplant, and cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25–35 minutes, stirring halfway through, until golden and tender.
Prepare Egg Custard
While the vegetables roast, whisk four eggs in a bowl along with the milk, sour cream, salt, and black pepper until smooth and fully combined.
Sauté Onion & Chicken
Warm a skillet over medium heat and melt a knob of butter with a splash of olive oil. Add the chopped onion and sauté until translucent (about 4 minutes). Toss in the diced chicken, seasoning with salt and pepper, and cook until the chicken is nicely browned on the outside (about 6–7 minutes). Add minced garlic in the final minute of cooking, then remove the skillet from heat.
Assemble in Baking Casserole
Once the vegetables are roasted, transfer them into a large mixing bowl. Add the sautéed onion and chicken. Gently stir to combine and taste for seasoning adjustments.
Layer & Add Cheese
Grease a baking dish with butter or olive oil. Spoon the veggie-chicken mixture into the dish, spreading it evenly. Sprinkle the grated Parmesan cheese on top.
Pour Egg Custard & Bake
Carefully pour the egg-milk mixture over the ingredients in the dish. Bake uncovered at 180 °C (350 °F) for 10–15 minutes until the custard sets but remains slightly creamy in the center.
Garnish & Serve
Remove from the oven and immediately garnish with fresh dill or parsley. Serve warm, slicing into squares or wedges.
Nutritional Information (per serving, approx.):
Calories: 380 kcal
Protein: 22 g
Fat: 18 g
Carbohydrates: 32 g
Fiber: 5 g
Sodium: 450 mg
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