Baked Eggs and Vegetables

This is a reader submitted recipe from the April 1945 issue of Woman’s Day. Costing just 29 cents a serving, this egg casserole was meant to be “unusual and good to eat,” taking the place of meat main dishes.

Baked Eggs and Vegetables

  • 1 c diced potatoes
  • 1/2 c diced carrots
  • 1/2 c chopped celery
  • 1 c chopped onion
  • 1 green pepper, chopped
  • 2 c boiling water
  • 3 eggs, beaten
  • Salt and pepper
  • 1/4 c melted fat drippings

Cook vegetables in salted water in covered pan until nearly tender. Slowly add 1 c of the vegetable cooking water to the eggs, stirring constantly. Season to taste with salt and pepper. (Save remaining vegetable cooking water for other uses.) Put dripping in bottom of 1 1/2 qt casserole, add vegetables and pour egg mixture over all. Bake in shallow pan of hot water in moderate oven, 350°F, for 50 minutes or until tip of knife inserted comes out clean. Two or three strips of bacon may be baked on top if desired. Submitted by Julia Klensten of Berea, Ohio. Serves 4.


While this is a nice egg and vegetable dish, I don’t think it would be hearty enough to be a replacement for a main dish. It’s a fine side dish, though, but you definitely will need to season with the salt and pepper. Otherwise, it is rather bland. Add some sausage links and a tall stack of warm pancakes and you’ll have a filling weekend brunch or breakfast spread.

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