Layered Vegetarian Egg Bake

Serving Size: 6

Not only is this brunch dish easy to make, but it’s stacked high with layers of flavors.


  • 0.33 cup + 2 Tbsp sour cream
  • 8 large eggs
  • 0.75 cup milk
  • 1 10 ounce bag of organic kale
  • 1 (14 ounce) can artichoke hearts, coarsely chopped
  • 2 small cloves garlic, minced
  • 0.25 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.33 cup minced onion
  • 0.33 cup marinated sun dried tomatoes, drained and coarsely chopped (you can also use plain sun dried tomatoes, but you will need to rehydrate them in water before chopping)
  • 1 (16 ounce) bag frozen organic hashbrowns
  • 1.25 cup shredded Italian cheese blend, divided
  • 0.5 tsp salt and pinch of black pepper


  1. Preheat oven to 375 degrees. Spray baking dish with nonstick spray. In a large bowl, mix together 1/3 cup sour cream, 3/4 cup cheese, hashbrowns, sun dried tomatoes, onion, black pepper and garlic powder. Spread half of this mixture on the bottom of the pan.
  2. Put the kale and chopped artichokes in the middle of a towel and roll up, then wring all of the water out. (This is a crucial step so that the egg bake doesn’t become soggy. Over a cup of water came out the vegetables for me!) Add these vegetables to a bowl and stir in minced garlic. Distribute over the top of the first layer. Top with remaining potato mixture, pushing down lightly.
  3. Whisk remaining 2 tablespoons sour cream and milk together in a bowl, then add in eggs, salt and pepper. Whisk until lightly beaten, so all yolks are broken up. Pour over the top of layered mixture, then top with remaining 1/2 cup cheese. Bake for about 35 minutes, until middle is not runny (test with a toothpick). Let sit for 5 minutes, then cut and serve.
  4. Leftovers will last for 3 days in refrigerator.

Notes: Use a 7×10 inch baking dish, or something with similar size surface area.

For the full post, visit Heartbeet Kitchen.