Recipe: Forage through your fridge for this yummy egg bake

BMTN food writer Lindsay Guentzel has a quarantine concept everyone can use.
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Cooking during the pandemic may require creativity from time to time, especially if your goal is to use up what you have before making another trip to the grocery store. '

As it turns out, times like these are perfect for a little something I like to call "fridge foraging." The concept is to use what you have in your fridge and create an egg bake (or anything) that is perfect for breakfast, and amazing for meal prepping. 

By having something ready to go, it helps me get my day started faster, which can be a struggle when working from home.

A rule I’ve lived by for the last few years is to pick one meal and eat the same thing all week. For me, sticking to that rule is easiest at breakfast and it has made such a difference in my weekly meal prepping. Taking one decision out of the equation is an amazing way to cut out stress without a lot of effort.

One of my simple go-tos is a veggie-loaded egg bake. I know what you're thinking: "Reheated eggs? Seriously?" Well, if you’ve ever ordered a breakfast sandwich at a chain coffee shop (looking at you Starbucks), you’ve had reheated eggs. The secret to making it enjoyable every morning is making sure it doesn’t get soggy.

The trick? Leave the bread out of it. Your grandma’s egg bake might be your favorite brunch recipe but that layer of bread is going to make your morning routine a watery mess. If you’re set on having a crust, try using shredded potatoes instead.


It’s unlikely that you’ll be able to recreate my egg bake precisely because I used what I had in my fridge. But your egg bake can include whatever you want – or whatever you have on hand. 

That’s the beauty of it. Fridge foraging gives you the freedom to take the concept surrounding a recipe and make it your own. It is one of my favorite ways to cook because it allows me to load up my meals with vegetables while eliminating as much food waste as possible. That’s why you’ll see minced carrots in my recipe. They don’t scream breakfast, they simply needed to be used.

The majority of your ingredients will cook perfectly on their own in the egg bake. No need to do anything extra to them. But if you are using meat, you’ll want to cook it before adding it to the egg bake. I also needed to cook my kale, which is a cruciferous vegetable and is incredibly tough if not wilted.

Fridge foraging is simple concept but still gives you the opportunity to dress it up every morning. Add cheese before reheating, a big dollop of spicy salsa, wrap it up in a warm tortilla – the possibilities are easy and endless once you have your base to work with. 

My fridge foraging egg bake ingredients

12 eggs, whisked

1 - 16oz. package of Jennie-O Chorizo Seasonings Turkey Sausage

1 bunch kale, stems removed and chopped

Handful carrots, minced

Half onion, chopped

Handful grape tomatoes, quartered

Leftover baby bella mushrooms, chopped

1 tbsp minced garlic

Salt & pepper



Preheat oven to 350°.

In large skillet, cook chorizo turkey sausage by package directions. Slowly add chopped kale.

In 9X13 greased pan, add cooked turkey sausage and kale. Spread out evenly.

Add carrots, onion, tomatoes and mushrooms. Season with salt & pepper.

Add minced garlic to whisked eggs. Stir well.

Pour egg mixture over vegetables. Use a fork to help spread out evenly.

Cook for 40 to 45 minutes.

Serve hot or allow to cool before storing in the fridge. 

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