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Curry Vegetable Egg Bake

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By Angie McGowan
Created Oct 29, 2013
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The perfect vegetarian addition to your summer brunch menu, our flavorful Curry Vegetable Egg Bake can be on the table in just 45 minutes.

Curry Vegetable Egg Bake

  • Prep Time 15 min
  • Total 45 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1/4 cup chopped onion
  • 1 cup chopped zucchini
  • 1 cup chopped yellow summer squash
  • 1 1/2 teaspoons curry powder
  • 1/2 cup Original Bisquick™ mix
  • 1 cup milk
  • 6 eggs
  • 1 cup diced tomato

Instructions

  • Step 
    1
    Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
  • Step 
    2
    Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
  • Step 
    3
    In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
  • Step 
    4
    Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.

Nutrition

Nutrition Facts are not available for this recipe

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