Best Kimchi And Summer Squash Baked Eggs Recipes

SQUASH, EGG, AND CHEESE CASSEROLE

Squash, Egg, and Cheese Casserole image

A friend cooked us a similar dish and I was never able to get the original recipe. After a few years of trying, we've come up with this version and we like it even better than the first! A great way to get non-veggie lovers to indulge!

Provided by jayceeboyer

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
3 summer squash, sliced
1 small onion, diced
4 eggs, beaten
2 tablespoons milk
3 cups shredded Cheddar cheese, divided
2 tablespoons white sugar
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons butter, melted

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Heat vegetable oil in a large skillet over medium heat, and cook the summer squash and onion until tender, about 10 minutes. Stir occasionally.
While the squash are cooking, mix together the eggs, milk, 1 cup of Cheddar cheese, sugar, flour, salt, and black pepper in a large bowl. Stir in the squash mixture and melted butter; turn into a 2-quart casserole dish. Top with the remaining 2 cups of Cheddar cheese.
Bake in the preheated oven until the casserole is set and the cheese topping is crisp and starting to brown, 35 to 45 minutes. Allow to stand for 15 minutes before serving.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 9 g, Cholesterol 170.5 mg, Fat 31.9 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 17.7 g, Sodium 493.7 mg, Sugar 5.8 g

MOM'S KIMCHI EGG

Mom's Kimchi Egg image

My mom makes this dish all the time, and it tastes better and better each time! Even better, just two basic ingredients is all it takes! Garnish with rice!

Provided by Jacob0206

Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 3

Ingredients

2 tablespoons vegetable oil
1 cup kimchi, or to taste
2 large eggs, beaten

Steps:

Heat oil in a skillet or wok over medium heat. Cook kimchi in hot oil until softened, about 2 minutes; add eggs. Cook and stir eggs and kimchi together until the eggs are set, 2 to 3 minutes.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 3.5 g, Cholesterol 186 mg, Fat 18.8 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 567.7 mg, Sugar 1.4 g

SUMMER SQUASH WITH EGGS

Summer Squash With Eggs image

From apartmenttherapy.com as adapted from Food Network. Two versions for prepping the squash are given. Halfway through preparing this recipe I discovered I didn't have enough chevre, and substituted with some locally made cream cheese. Best if the cream cheese is at room temperature or it can be whipped.

Provided by COOKGIRl

Categories Vegetable

Time 1h8m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs summer squash, unpeeled (zucchini, yellow or crookneck squash, pattypan, etc.)
1 tablespoon kosher salt, plus more for sprinkling (I used French grey salt instead)
2 tablespoons olive oil, divided
2 teaspoons olive oil, divided
2 shallots, sliced
2 garlic cloves, minced
1/4 teaspoon smoked paprika, plus more for sprinkling
1/2 lb tomatoes, chopped (I used a variety of heirloom tomatoes from the farmer's market-the very small ones I left whole)
4 ounces soft fresh goat cheese (chevre, for example)
1/4 cup loosely packed chiffonade basil, plus more for garnish
4 eggs
fresh cracked black pepper

Steps:

VERSION #1: Trim the ends off the squash and grate using a box grater or a food processor with the grating attachment. Combine with 1 tablespoon salt in a colander and let drain in the sink for 30 minutes. Squeeze as much liquid as possible from the grated squash. Add the squash to the skillet along with the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 10 minutes. Proceed with recipe in Step #3.
VERSION #2 (my change): Trim the ends off the squash. Dice the [unpeeled] summer squash into 1/2" cubes. Cut the zucchini and crookneck into 1" slices. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the diced summer squash to the pan and saute until lightly browned, about 5 minutes. Next add the shallots, garlic, and paprika and cook, stirring, until just tender and fragrant. Reduce heat to medium-low then stir in the tomatoes. Cook, stirring occasionally, until the mixture is tender and no longer releasing liquid, about 8-10 minutes. If mixture starts to dry out too much, reduce heat. Proceed with recipe in Step #3.
Remove skillet from heat and stir in 1/4 cup of the basil.
Smooth the mixture evenly in the skillet and make four wells using the back of a spoon. Pour 1/2 teaspoon olive oil in each well. One at a time, crack an egg into a small bowl and pour into one of the wells. Sprinkle salt, pepper, and paprika over each egg. Arrange small bits of the chevre around and in between the eggs.
Cover and cook over low-medium heat until egg whites are set and yolks are still soft, about 10 minutes. I checked the eggs after 5 minutes, then cooked them another 2 minutes for our preference.
Garnish eggs with basil and serve with crusty bread. A simple green salad and lightly seasoned black beans made the meal complete. I threw together a quick arugula salad. You could also serve the squash and eggs over raw greens as a suggestion.