I know it’s been forever since I posted. There are a long list of reasons (excuses), like getting my wisdom teeth out and being in weddings and packing up all of our worldly belongings to move to Texas this Monday!!!!
The wisdom teeth are probably the most to blame because it made eating sad. It’s hard to be inspired about food when you are eating soup with a tiny spoon and you can’t open our mouth wide enough to eat an ice cream sandwich. Seriously it took me 30 minutes, nibbling on it like a little squirrel.
Anyway, my mouth is back to normal now, and I have a quiet moment which I should use for more packing, but I don’t feel like it.
I made this Egg Bake for breakfast the other day. I’ve been seeing a lot of similar recipes that are baked in ramekins, or other single serving dishes. Versatile and tasty, this type of dish can go so many directions. You don’t need to make single servings, especially if you’re in a hurry. You can just bake it casserole style!
There is a very simple formula for an Egg Bake:
- About two cups of cooked, assorted veggies
- One cup of cooked breakfast meat
- One or two cups of cheese,
- Up to a dozen eggs
- Salt and pepper
I’ll give you the recipe that explains exactly what I did, but there really is no end to how customizable this dish is.
It’s also easy to prepare.
Just butter a 9″ pie dish, layer ingredients, and bake!
The best decision I made for this particular recipe was to add caramelized onions. Here’s a link to the best caramelizing method from Food52 . They were SO TASTY!
I love making Egg Bakes because they are as tasty and savory as a quiche or frittata, but my husband will actually eat them. He won’t touch any kind of gooey, soggy, breakfast custard.
It also doesn’t hurt that they bake up so pretty!
- 11-12 large eggs
- 4 slices of bacon
- ½-1 onion caramelized (see above link for a good method)
- 1 cup fresh spinach
- 1 russet potato, peeled cut into ½ " pieces
- 1½ cups sharp cheddar or gruyere cheese, grated
- 2 tbl unsalted butter, softened
- salt and pepper to taste
- TO PREPARE INGREDIENTS:
- Pre-heat oven to 350 degrees
- Chop onions and begin caramelizing over low heat.
- Cook potatoes over medium heat in a skillet.
- Begin cooking bacon over medium heat in another skillet.
- Once potatoes are done cooking, immediately combine them in a bowl with spinach and set aside.
- Once bacon is cooked, chop it roughly and set aside.
- Remove onions from heat once they are golden and set aside
- TO ASSEMBLE:
- Coat pie dish with butter.
- Add potato/spinach mixture, bacon, caramelized onions, 1 cup of shredded cheese, eggs, and remaining ½ cup of shredded cheese.
- Top with salt and pepper.
- Bake until egg whites are cooked and yolks are done to your preference. (15-20 minutes for runny yolks and 25-30 for cooked yolks )
- Let cool for ten minutes on a wire rack before serving.