One of the things I love about running this site for so long is seeing how some of my favorite recipes morph. Outside of developing recipes, I don’t measure. I go based on whatever mood I’m in and never cook a meal the same way twice. This millet egg bake is the perfect example.
This egg bake started out in ramekins, topped with gouda cheese and various herbs. This updated version keeps the same feel but I’ve added dill and vegetarian parmesan. You can always use whatever you have on hand, but this is currently my favorite version of this recipe.