Country Egg Casserole

Here’s a tasty recipe which is full of healthy goodness with vegetables, eggs and cheese.


  • Sprigs from one medium cauliflower
  • 400 gm leeks, cut into thin slices
  • Half pound broccoli or green beans
  • 185gm or ¾ cup grated cheese
  • 6 eggs
  • 300ml single cream
  • Salt and pepper to taste
  • One teaspoon mustard
  • Butter for casserole dish


  • Cook the prepared vegetables in salted, boiling water for ten minutes or so.
  • Butter the inside of a large, lidded casserole dish (to reduce sticking) and add the hot vegetables to it with most of the cheese mixed in.
  • Whisk the eggs lightly with the cream and seasoning and pour over the vegetables. Sprinkle the rest of the cheese on top.
  • Cover the casserole and bake at 300F/180C/Gas Mark 4 for 25/30 minutes until the egg custard is set.

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