This baked eggs dish is something I pull out often when I want something easy but also protein based and filling. It kind of started with me wanting to make an omelette but not stand over the stove cooking omelette but because we are also a gluten free household, and I don’t have the patience or skill for gluten free short crust pastry (I do need to work on that) and often it’s hard to get in the shops, this isn’t a quiche either. It also involves throwing what you have in the fridge into it, so it’s a great way to use up leftovers. You can use whatever cheese you like, add bacon bits or ham, or you could even use chickpeas if you wanted to add extra protien. We use creamy goats cheese becasue that’s what we like but you can also use good cream cheese or any cheese that bakes well.
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I make this as a double amount because it makes excellent leftovers and works well cold with salad. So this recipe serves 8. You can split it for less people. You can also add leftover potato if you have that or boil up some potatoes and add them to the eggs before baking but we keep this low carb for this recipe.
Ingredients:
- 3 eggs per person (12 eggs for 4 people)
- 2 oniona, chopped
- 2 cloves of garlic, chopped
- 2 pepper, chopped
- Cheese (soft goat’s cheese, grated cheese, or any kind you like) approx 400g
How to:
- Preheat the oven to 180°C (350°F).
- Chop the onion, garlic, and pepper.
- Place the chopped veggies into a baking tray (line it first with baking paper, we use reusable baking sheets* but you can just use ordinary baking paper if you prefer).
- Whisk the eggs in a bowl.
- Pour the eggs over the veggies in the tray.
- Add your cheese on top (any kind you like).
- Bake for 25–35 minutes, until set and golden.
Serve with: salad, or roasted veg, or good crusty bread, or potatoes. This baked eggs meal will keep for 48 hours in the fridge for lunchboxes and leftover lunch.
*Want to know what my kids eat instead of fish fingers? This recipe is from my childhood and is still a favourite now*