Easy Egg Bake Recipe
Give this easy Egg Bake Recipe a go. Or is it an oven omelette recipe? Or just a fancy-pants egg casserole? Whatever you want to call it, it's delicious and nutritious and super easy to prepare. The leftovers make a terrific breakfast on the go, and it's a great dish for using up odds and ends in your refrigerator, so definitely give this brunch / breakfast dish a try.
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Egg Bake Recipe Ingredients:
10 EGGS
1 cup MILK
1 cup GREEN ONION chopped
3-5 cloves GARLIC finely chopped
1-2 cups shredded CHEESE ...I like Gruyere and Monterrey jack best
1 cup MUSHROOMS sliced
½ cup BELL PEPPERS chopped
½ cup ARTICHOKE HEARTS chopped
½ cup TOMATOES
HOT PEPPERS chopped, to taste
SALT and PEPPER to taste
OIL for cooking
add CILANTRO, PARSLEY,
or any chopped HERBS
you like!
Egg Bake Recipe Directions:
My favorite part of this dish is the leftovers. It's great cold for a tasty and nutritious breakfast on the go. Make a batch at the beginning of your week,
and you'll have a quick snack whenever you like.
Step 1:
Saute your veggies. Use the suggestions in my recipe, or better yet, use whatever you have on hand. I NEVER make this dish with the same ingredients,
because it's the perfect opportunity to clean out the refrigerator. Add salt and pepper as desired.
Step 2:
In a bowl, whisk together the eggs and milk. Add some fresh herbs if you like. Chives and basil are awesome in this mix.
Step 3:
Lightly grease an oven safe baking dish, about 8 X 10.
Step 4:
Line the bottom of the dish with freshly shredded cheese. I like Gruyere and Monterrey jack the best, but use your favorite cheese.
Step 5:
Evenly spread the sauteed veggies over the cheesy bottom. If you have extra cheese, sprinkle on top.
Step 6:
Pour the egg/milk mix gently over the veggies. The egg will soak to the bottom and cover the top.
Step 7:
Bake in an oven preheated to 350 degrees Fahrenheit for 40-50 minutes. Add a sprinkling of cheese to the top during the last 10 minutes, if desired.
Remove from the oven and allow to rest 10 minutes before slicing.
This dish makes a terrific breakfast for a family gathering, it's awesome over salad greens, and the leftovers are perfect for a quick snack or breakfast on the go.
Give this easy egg bake recipe a try and let me know what you think...and bon appétit!
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Souffle Omelette:
2 eggs
2 tbsps goat cheese or favorite shredded cheese
1 teaspoon chopped herbs
Salt and pepper to taste
In 2 bowls, separate the egg whites from the egg yolks.
With a hand mixer on medium high speed, whisk the egg whites until they form stiff peaks. Using the same mixer, whisk the egg yolks.
Take ¼ - ½ cup of the egg whites and mix it thoroughly with the egg yolks, then pour the entire mixture back into the egg whites, folding it gently until everything is combined. You’ll get a pale yellow mixture.
In a small frying pan, heat on medium and melt the the butter, then add the egg mixture and spread out to fill the pan. Cook for one minute.
Then add your favorite toppings, salt and pepper, and mix the top in, making sure not to scrape the bottom.
Cover it for another 2 minutes until the top is just about set.
Transfer to a plate and as you’re sliding it off, fold the top over so it looks like an omelette.
Bagel in a hole
4 tbsps butter
1 garlic, smashed
1 sprig rosemary
2 bagels
Salami
4 eggs
Preheat oven to 375 degrees.
In a pan, melt butter with garlic and rosemary. Let it heat until it gets foamy.
Cut the bagels in half, then make sure the hole is about 2-3 inches wide to fit an egg. Dip into the garlic butter.
Place on baking sheet lined with parchment paper, flat / dipped side down.
Arrange salami in the middle of the bagel hole, then crack a medium sized egg right into the hole. The whites will spill out a little but it will cook and look rustic.
Bake for 10-12 minutes or until egg whites are set and yolk is how you prefer.
Enjoy!
Cacio e Pepe egg toast
2 eggs
3 tablespoons parmesan cheese, grated
Salt pepper to taste
Toast
Crack eggs into a bowl and whisk with 2 tbsps of parmesan cheese, salt, and a generous amount of black pepper.
In a frying pan, add a little bite of butter or olive oil and put on medium heat. Add the eggs and scrape the bottom of the pan until you get small ribbons or curdles. If you want soft scrambled eggs, heat for another 30 seconds as it looks half way cooked, mix it until creamy and add on top of your toast. If you want it really cooked, just keep on heat longer until it’s the way you like it. Serve on top of toasted bread; grate more cheese and black pepper right on top. Enjoy!
Cilbir, Turkish Eggs
1 cup greek yogurt at room temp
1 garlic clove, minced
Juice of half a lemon
1 sprig dill, chopped
1 tbsps butter
¼ tsp smoked paprika
¼ tsp aleppo peppers
2 eggs
Dill to garnish
In a bowl, mix greek yogurt, garlic, lemon, and dill together. Set aside on counter, don’t refrigerate.
In a pan, melt butter with smoked paprika and aleppo pepper just until it melts and starts to get foamy. Don’t let it cook too long as the spices can burn.
Now in a sauce pan filled with water half way, add 1 tbsps of vinegar and let it come to a rolling boil. Crack an egg and drop it in, one at a time. Cook for 2 ½ minutes for a perfect runny egg, 3 minutes for a more cooked one. Drain it on a paper towel to dry.
Drizzle some spiced butter on top of the yogurt and add the eggs right on top. Drizzle with more butter if needed, and garnish with dill. Enjoy!
Kimchi Pancakes
1 ½ cups kimchi, chopped
¾ cup all purpose flour
¼ cup potato starch or rice flour
1 egg
1 tbsp of soy sauce,
2 tsps sesame oil
2 tbsps green onion
¼ cup warm water
In a bowl, crack the egg and whisk. Set aside.
In another bowl, add the flours and mix it, then add the chopped kimchi, the whisked egg, soy sauce, sesame oil, green onion, and ¼ cup warm water. Mix well.
In a cast iron skillet, add 2 tbsps oil and add half the batter to pan fry on medium high heat. Cook each side for about 3 minutes and flip. Serve with soy dipping sauce. Recipe can be found in my cookbook:
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A Healthy Vegetarian Egg Casserole Recipe | The Mediterranean Dish
This healthy vegetarian egg casserole is prepared Mediterranean-style with vegetables, shallots, fresh herbs and other favorites like feta, olives, and artichoke hearts. FULL RECIPE ????
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???? SWEET PAPRIKA:
???? NUTMEG:
???? GREEK OLIVE OIL:
INGREDIENTS:
???? 7 to 8 large eggs
???? 1 ½ cups milk (I used 2% milk)
???? ½ tsp baking powder
???? Kosher salt and black pepper
???? tsp dry oregano
???? 1 tsp sweet paprika
???? ¼ tsp nutmeg
???? 3 slices bread (toast), cut into ½ inch pieces (use whole grain bread for Mediterranean diet option)
???? 2 shallots, thinly sliced
???? 1 tomato, small diced
???? 3 oz sliced mushrooms (any kind), optional
???? 4 oz artichoke hearts from a can, drained and quartered
???? 2 oz pitted kalamata olives, sliced
???? 2 to 3 oz crumbled feta cheese
???? 1 oz chopped fresh parsley (about 1 cup loosely packed)
???? Extra virgin olive oil (I used Private Reserve Greek olive oil)
???? 1 bell pepper (any color), sliced into rounds
⏱️TIMESTAMPS⏱️
0:00 Intro
0:21 Prepping
0:47 Tip for fluffing up your eggs
1:09 Adding spices
2:03 What kind of bread to use
2:18 Adding vegetables
3:07 A great balance of flavor
3:55 Mixing
4:37 Transfer to baking dish
5:52 Oven temperature and baking time
6:02 What to serve with
Loaded Hash Brown Breakfast Casserole
Loaded Hash Brown Breakfast Casserole is cheesy and full of fluffy egg delight! Make ahead instructions included! This savory breakfast casserole is kid and adult approved.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 20 ounce package frozen diced or shredded hash browns
• 1 white or yellow onion, diced
• 1 red bell pepper, diced
• 8 ounces diced ham, or 1 pound cooked ground sausage
• 4 ounces diced green chiles, drained (optional)
• 10 large eggs
• 2 cups half and half
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
✅Instructions
1️⃣ Preheat oven to 350 degrees F and lightly grease a 9x13 pan.
2️⃣ Add frozen hash browns, onion, bell pepper, ham (or cooked sausage), and green chiles directly in the 9x13 pan and toss together.
3️⃣ In a large mixing bowl, whisk eggs. Pour in half and half and season with salt and pepper and whisk to combine. Stir in shredded cheese.
4️⃣ Pour egg mixture on top of hash brown mixture in the prepared pan.
5️⃣ Cover the pan with aluminum foil and bake in the preheated oven for 45-60 minutes until eggs are set.
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