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Savoury Pork Rib Veggie Egg Bake That Turns Leftovers Into a Hearty Meal
This Savoury Pork Rib Veggie Egg Bake is a creamy, hearty dish made with leftovers, fresh greens, and cheese, perfect for any time of day.
Pork ribs, bok choy, and creamy egg bake with cabbage and Parmigiano Reggiano.
Why You Will Love and Enjoy This Savoury Pork Rib Veggie Egg Bake
- Great way to use up leftover pork and veggies before they spoil
- Creamy, cheesy, and filling without being fussy
- Works for breakfast, lunch, or a simple dinner
Savoury Pork Rib Veggie Egg Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 generous servings 1x
- Category: Dinner Recipes
- Method: Easy baking
Description
This came together because I didn’t want anything going to waste, and honestly, it surprised me. It’s rich, a little rustic, and just works.
Ingredients
- 150 g pork ribs, bone-in
- 3 medium bok choy
- 2 spring onions
- 100 g sliced purple cabbage
- 4 large eggs
- 125 ml – 1/2 cup Parmigiano Reggiano cheese, grated
- 1 Tbsp minced garlic
- 237 ml whipping cream
- Bacon bits, optional
- Dried parsley, optional
- Salt and pepper, to taste
- Olive oil spray (VOO)
Instructions
- Preheat your oven to 380⁰F (195⁰C).
- Lightly spray a medium oven-safe dish with olive oil spray and set aside.
- Season 150 g pork ribs with salt and pepper (or your favourite spice mix) and cook until fully done and tender (or use leftover meat).
- Let the pork ribs cool slightly, then remove the bones and chop the meat into small bite-sized pieces. Set aside.
- Wash and roughly chop the 3 medium bok choy, 2 spring onions, and a small slice of purple cabbage.
- If the bok choy stems feel thick, slice them a bit thinner so they cook evenly.
- Add everything to a large bowl.
- In a separate bowl, beat together the 4 large eggs, ± ½ cup Parmigiano Reggiano cheese, 1 Tbsp minced garlic, and 237 ml whipping cream. Season lightly with salt and pepper.
- Pour the egg mixture over the chopped vegetables and add the chopped pork ribs.
- Mix everything well so the veggies and meat are nicely coated.
- Tip the mixture into your prepared dish and spread it out evenly.
- If using bacon bits, sprinkle them over the top (optional, but I did).
- Bake in the preheated oven for about 40 to 45 minutes, or until the centre is set and the top is lightly golden.
- Let it rest for about 5 to 10 minutes before slicing.
- Sprinkle with dried parsley if you like, then serve warm.
Equipment
Buy Now → Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Nutrition
- Serving Size: 1
- Calories: 404
- Sugar: 3.6 g
- Sodium: 500.5 mg
- Fat: 28.6 g
- Saturated Fat: 12.2 g
- Trans Fat: 0.5 g
- Carbohydrates: 12.2 g
- Fiber: 2.8 g
- Protein: 25.4 g
- Cholesterol: 264.3 mg
Pork Rib Veggie Egg Bake is a creamy, hearty dish that brings together leftover pork, greens, and cheese in one pan. It’s a simple way to turn what you have into something worth sharing. Try it and see how you use up your leftovers
Savoury Pork Rib Veggie Egg Bake is appealing because it turns everyday leftovers into a rich, satisfying dish without much effort. It offers a balance of creamy texture, tender pork, and fresh vegetables, making it a reliable option for any meal.
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