Creamy Egg Bake

Creamy Egg Bake

Before I was diagnosed with cancer, I never ate vegetables. I would maybe eat broccoli smothered in cheese or have a bowl of broccoli cheese soup, thinking I was being healthy because I was eating a little bit of a vegetable. Boy have I changed since then and now I cram as many vegetables into my daily diet as I can!

If you are where I was, and you are just dipping your toe into the world of eating more vegetables, this Creamy Egg Bake recipe is for you. It’s actually inspired from my broccoli cheese soup days and will give you a creamy, cheesy taste profile while being full of good for you vegetables. Broccoli and cauliflower are the main veggie stars in this dish, and they are powerhouses of support for your body. Let’s dive deeper into why these two are so great.

First of all, both broccoli and cauliflower are cruciferous vegetables! Cruciferous vegetables are high in indoles, which is a class of phytonutrient associated with cancer prevention. Normally, our cells go through a process called apoptosis, which is a normal process of programmed cell death. When our cells are able to avoid this process, that’s when cancer occurs and can spread through the body. Studies have shown that a diet high in vegetables, and particularly cruciferous vegetables, can protect the body from various types of cancers! Other vegetables in the cruciferous family include brussel sprouts, bok choy, cabbage, and turnips. Yep, #cancerhatesit and that is one good reason to love it! 

So now that we’ve gotten some of the health stuff out of the way, let’s talk about the yummy stuff! Taste! This recipe will totally satisfy any creamy, cheesy type flavor you are looking for with the Vital Farms pasture raised butter and the havarti cheese. I know you have heard me rave about the Vital Farms eggs which I love (and am using in this recipe!), but did you know Vital Farms also makes “good for you” butter? What the what?! Vital Farms butter is hormone and antibiotic free, has a high butterfat content, is made in small batches, and comes from cows that are allowed to graze on healthy grass and pastures! That means higher nutrition, way better taste for you and happier cows! I always tell my viewers on my Lunch With Leslie show, if you feel you can’t afford higher quality butter and eggs, try to find other areas in your life where you can save money to offset the cost. It really is worth it and your health is the most precious thing you have in this life. 

You will notice that I use non-dairy options in my recipes sometimes. I am not a vegetarian and I’m definitely not a vegan, but I do believe that diet that is lower in dairy is best for everyone. I know dairy can be the one thing that a lot of people have a hard time giving up though, and I don’t think we have to be extreme and eliminate it completely. In my opinion, dairy should be used more as a condiment and if there are non-dairy options that we can use, why not? Fortunately, for us, there are so many awesome non-dairy products on the market these days that taste just as great as the real thing! 

I’m so excited for you to give this recipe a try and let me know what you think. It’s one of my favorites and can be whipped up in a flash and eaten for a breakfast, brunch, or even a light dinner. It’s a great introduction to vegetables for the picky eaters in your family and even kids. Remember that healthy food doesn’t always mean no flavor or satisfaction! You will find both in all my recipes here at Go2Kitchens!