Hello LCK’s Cooking Well Friends,
When I host overnight guests or a brunch or even wish to change up the dinner routine, an egg bake oftentimes finds its way to my menu. I find it’s a nice “back pocket” recipe and here’s why I like it.
It’s one of those comfort food dishes that pleases many.
It is quite versatile - a great way to incorporate nutritious ingredients and use leftover or surplus veggies, meats, and cheeses. (Roasted vegetables are particularly delicious in an egg bake!)
While it may involve a bit of chopping and mixing, it’s not really difficult to put together.
There are usually “oohs, and aahs” when served and guests feel like it’s a treat.
MY BASIC FORMULA
There is no one way to create an egg bake. I generally use this ingredient ratio but feel free to adjust amounts of vegetables, meat, or cheese to suit your taste.
Using a 9 x 13-inch baking dish, serving 4 - 6 as the main course:
3 - 4 cups chopped cooked vegetables
2 cups of shredded cheese
1 cup cooked meat (optional; preferably lower fat choices)
10 large eggs
1 1/2 cups milk
1 – 2 teaspoons of dried seasoning or 1 - 2 tablespoons of fresh herbs
Although egg bakes can be a complete meal, a tossed green salad or fresh fruit salad served alongside is a nice touch.
Store left-over egg bake in an air-tight container in the refrigerator for up to 5 days. When reheating, place serving(s) into an oven-safe baking dish, cover, and bake at 375° F for approximately 10 - 15 minutes, until heated completely.
To get started, try my go-to egg bake recipe below. While this recipe may be one of my basics, basic in taste it is not. Full of flavorful, health-boosting veggies with an accent of chicken sausage, it delights and satisfies the taste buds.
Want a smaller batch? Cut the recipe in half and use a smaller pan. Or, make the entire recipe, then divide and bake it in two smaller baking dishes. Once can be covered tightly and frozen for later reheating. Take note: when baking smaller batches, the cooking time may be shortened.
Happy cooking -
— Chef Susan
Vegetable and Sausage Egg Bake
Serves 4 – 6
1 - 9 x 13-inch baking dish (a 7 x 11-inch baking dish will also work, making the egg bake taller)
INGREDIENTS
cooking spray for coating the baking dish
2 tablespoons olive oil
1/3 cup bell pepper, small diced
1/3 cup sweet onion, small diced
1/2 cup chopped mushrooms
1/2 cup diced zucchini or yellow squash
1 clove garlic, minced
2 teaspoons Italian spice blend
3 cups chopped spinach or super greens
1 cup chicken sausage, diced (optional)
10 large eggs
1 1/2 cups whole milk (or 1 cup almond or coconut milk)
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
2 cups shredded cheese (cheddar, fontina, gruyere, or another favorite variety), divided
DIRECTIONS
Preheat oven to 350°F. Lightly coat the baking dish with cooking spray or oil; set aside.
In a large frying pan, heat the oil over medium heat. Add the onion, pepper, mushrooms, and zucchini. Sauté over medium heat until the vegetables are soft, about 3 - 5 minutes. Add the garlic, spice blend, and spinach / super greens and sauté an additional 1 minute.
Transfer the mixture to the baking dish and cool to room temperature. Add the diced sausage to the baking dish.
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in half of the cheese. Pour the egg mixture over the cooled vegetables in the baking dish. Sprinkle the remaining cheese over the top.
Bake (uncovered) until a knife inserted in the middle comes out clean, about 30 - 40 minutes. The egg mixture will be raised or puffed up in the center and slightly brown on the edges. Remove from oven and let rest for 5 minutes before slicing.