Early Spring Veggie Egg Bake


Spring is here and all the signs of its splendor are welcomed with open arms. The bulbs are pushing up through cold, dark earth. The trees are pink with their cotton-candy blooms and the rains come and go, quenching the land and making us feel as if the best place on earth is by the window wrapped in a well-loved quilt, hot cup of tea in hand.

It is easy this time a year to get a little too excited about all the spring bounty to then come crashing down when you pop over to your farmers market. Spring is here, but only barely and though we have some new baby greens peeking out, spring onions and green garlic of course is here, mostly it’s our winter veggies that are still at the harvest; after all things need a chance to grow!

So, with spring on the mind but winter veg at the market, Marcella Rose has decided to share with you an early spring egg bake. It has everything you will find at the market right now: cauliflower, leek and thyme. I pair mine with some of spring’s fresh baby greens. I drizzle them with olive oil and lemon juice and just like that, a spring breakfast is served. This recipe is one of my favorites but the core of the recipe; the egg-to-cheese-to-milk ratio, is my secret weapon.

You can mix out the veggies for whatever you have on hand and “boom”, a new breakfast dish is born! Have leftover veggies from last night’s dinner? Whip out this recipe; leftovers never tasted so divine.  Have some ham on hand from the Easter Holiday? Well throw that in too! The possibilities are endless and you are sure to save your pennies by using last night’s dinner to make this morning’s breakfast.





Early Spring Egg Bake


  • 11 x 7 inch baking dish
  • 12 eggs
  • 1 cup milk
  • 1 cup cheese (try out any kind you like from a nutty Asiago to a mild cheddar or a creamy feta)
  • 2 cups crusty bread torn or chopped into bite-sized pieces
  • 1 head cauliflower, chopped
  • 1 bunch thyme, half left on the stem and half removed
  • 2 leeks, sliced
  • 1 bunch spring onions sliced including green portion
  • 2 zucchinis diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Place cauliflower leek and thyme that is still on the stem on a baking sheet.
  3. Toss vegetables, except for the spring onions, with olive oil and salt and pepper.
  4. Roast vegetables for 20 minutes, stirring at least once.
  5. While they roast, whip up the eggs until frothy.
  6. Once veggies are roasted turn down the oven to 350.
  7. Add the spring onion to the eggs and stir in the cheese, milk, thyme leaves, and bread and allow to sit until veggies are done.
  8. Mix eggs, dairy and bread mixture to the veggies when they are cooked.
  9. Pour into baking dish and bake at 350 for 30 minutes or until a knife inserted in the center comes out clean.
  10. *You can also make this casserole the night prior and allow it to sit in the fridge overnight. just remove for about 30 minutes prior to baking.




Bon appetite!



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Marcella Rose began cooking early, learning from her self-taught mom who prepared brilliant meals nightly. At thirteen, cooking on a Ranch, she learned how to get creative in the kitchen. With an eye for the beautiful, a growing palate, and keen organizing skills she soon began hosting parties and catering events. Moving to New York she was graced to have worked with some of the best interior designers in the city. Taking these skills to the Internet with Marcella Rose’s she shares her passion and innovation hoping to inspire the modern woman.

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