Fresh Garden Oakdell Egg Bake
This fresh garden Oakdell egg bake with Fresh Herbs is the perfect weeknight dinner for the whole family. Using bright, seasonal veggies like zucchini, bell peppers, and cherry tomatoes, this dish delivers big flavor in under 45 minutes. The star? Farm-fresh Oakdell Eggs, nestled in the colorful veggies and cooked to perfection. It’s hearty, healthy, and packed with protein to fuel your busy week.
Pair it with a slice of crusty bread or a simple side salad for a complete meal. It’s approachable, beautiful, and sure to be a family favorite!
Ingredients
8 Oakdell eggs

2 tbsp olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

¼ cup chopped fresh basil

2 tbsp chopped fresh parsley

Optional: crusty bread for serving

Instructions
1
Prep the Veggies: Wash and dice the onion, bell pepper, zucchini, and halve the cherry tomatoes.
2
Sauté the Base: Heat olive oil in a large oven-safe skillet over medium heat.
 Add onion and garlic; cook for 2–3 minutes until softened. Optional, use bacon grease to sauté everything in.
3
Add Veggies & Season: Stir in bell pepper, zucchini, and cherry tomatoes.
 Add smoked paprika, salt, and black pepper.
 Cook 5–7 minutes until softened but colorful.
4
Add Eggs: Make 8 small wells in the veggies.
 Crack Oakdell eggs into each well.
5
Cook to Finish: Cover skillet with a lid.
 Reduce heat to low and cook 6–8 minutes until eggs are set to desired doneness.
6
Garnish & Serve: Sprinkle with chopped basil and parsley.
 Serve with crusty bread if desired.
Tags:
#EasyDinner#EggRecipes#FreshHerbs#SpringCooking#UtahEatsChefBryanCookingwithchefbryanKUTVOakdellEggs
chefbryan