This Easy Egg Bake is perfect for lazy weekends, busy school mornings, or any time you want a fast and healthy breakfast for the whole family!
Greetings All! I’m back to give you a fabulous and easy breakfast recipe for an Easy Egg Bake! But first let’s catch up!
Summer Livin’
This summer is flying by and I can’t believe we go back to school in 3 weeks! I feel like just yesterday was the last day of school. I have truly enjoyed having the boys home with me, but I do long for my solo grocery shopping days!
My family just came back from a 10-day vacation to the Utah Mountains and it was glorious! It was warm during the day, but the mornings were brisk and cool…so very unlike our South Florida weather. We hiked, biked, caught up with family and had an all around great vacation. If you’ve never vacationed in Park City, UT…I’d highly recommend it!
Let’s Get Crackin’
Let’s talk about this Easy Egg Bake. It’s pretty much the easiest meal prep breakfast you can make and it’s super tasty as well! I like making it during the school year, but also during the summer. It’s nice to have a healthy breakfast ready to be reheated, especially on sports mornings when we’ve been a little too slow moving. (Tell me I’m not alone here?!?)
This Egg Bake is very versatile, it can be made vegetarian or filled with bacon, sausage, etc. I like to make it in a 9X13 pan, but egg muffins are also a hit at my house. It’s so easy and so tasty, it’s a major win for the Stanton household.
I start by chopping up my veggies first and sautéing them for a bit to soften them up. I like using onions, peppers, and mushrooms, but broccoli, kale, and spinach would also be great in here. Sauté the veggies in a little extra virgin olive oil for about 5 minutes and then pour them into your baking dish of choice.
I cook my sausage, bacon, or whatever extra protein I may be using ahead of time as well. After it’s heated through and cut into bit sized pieces, I also place in my baking dish. You could add a little cheese now if you desired, although I didn’t and it was still great!
Lastly, I whip 12 eggs together to make sure they are light and airy. Then pour over top of the other ingredients. Bake the dish in a 350 degree oven for 20 minutes or until the eggs are set.
This Easy Egg Bake is the perfect breakfast for busy mornings and it’s as delicious as it is easy! Try it this week and have easier mornings all week!
Happy Eating!
~Nancy
Easy Egg Bake
Ingredients
- 12 cracked Eggs
- 8-10 Sausage Links (I like precooked and frozen sausage)
- 3/4 cup Mushrooms, diced
- 1/2 cup White Onion, diced
- 1/2 cup Tomatoes. diced
- 1/2 cup Bell Pepper, diced
- 1/4 tsp Salt
- 1/4 tsp Grd. Black Pepper
- 3 Tbsp Cilantro, diced ,used as garnish
- 2 Tbsp Extra Virgin Olive Oil ,for sauteing
- 6 Tbsp Water ,add to eggs
Optional
- Shredded Cheese
- Bacon/Ham
- Broccoli, Spinach or Kale
Instructions
- Preheat oven to 350 degrees
- Dice up vegetables, then saute in oil for apprx. 5 minutes
- Cook/reheat sausage (or other protein if using), dice and place in baking dish
- Add vegetable to baking dish
- Whip 12 eggs with 6 tablespoons water until light and airy
- Pour eggs over vegetables and sausage mixture, stir to combine
- Bake egg casserole for apprx. 20 min, Egg Bake is done when eggs are set and not watery
- Top with cilantro and serve
- Can be refridgerated for up to four days
Notes
[…] Easy Egg Bake is perfect for lazy weekends, busy school mornings, or any time you want a fast and healthy […]