Egg Bake

February 27, 2012 § Leave a comment

serves 10-12

this is a family staple.  in fact, it shows up in our family cookbook with the subtitle “the most repeated [brunch] recipe.”  This isn’t anything fancy, but it’s easy, it’s quick, it’s good, it’s filling and, as evidenced by it’s ubiquity at my family’s brunches, it’s also a crowd-pleaser.  Not to mention, it presents a wonderful opportunity to use up the stuff in your fridge.  The original (meat) version appears at the bottom for the purists.

MY TAKE:

the stuff:

8-12 pieces of bread (rustica or day old bakery bread works well), crusts removed

10-12 eggs, beaten

3 c. milk

2 cups cheese (I used chevre)*

1/2 yellow onion, chopped*

1 pepper (i used orange)*

I jar sundried tomatoes, drained*

I package frozen spinach, thawed*

1/2 t. mustard powder

1/2 t. garlic powder

1/2 t. salt

1/2 t. pepper

*these should be viewed as suggestions only.  I imagine it’d be hard to do this poorly.  As such, this should be treated as one of those “whatever you have in your fridge” recipes.

the how-to:

grease a 13×9 pan

cut off bread crusts and slice/tear bread into cubes.  spread cubes evenly on bottom of the pan.

beat eggs in bowl.  add milk, cheese, onions, peppers, spinach, mustard powder, garlic powder, s&p, mix everything together by hand and pour into pan.

cover pan and refrigerate overnight.

in the morning, preheat oven to 350 degrees; remove pan from fridge and let sit for 30-45 minutes while the oven preheats.

bake uncovered until brown, for at least 45 minutes.  (the original recipe below calls for a 45 minute cook time.  With the addition of several wetter ingredients to this version, I’d give it closer to 55 minutes to bake, though I’d start peeking at it after 45).

remove from oven and let stand for approximately 10 minutes to set up.

OLD SCHOOL:

the stuff:

2 lbs. of bulk sausage (or 1-1 ½), cooked

8-12 pieces of bread cubes (day old bakery bread great!), crusts removed

10-12 eggs beaten

3 cups milk

2 cups of Monteray Jack or Cheddar cheese, shredded

½ cup chopped onions

½ cup green pepper chopped – optional

½ teaspoon mustard powder

½ teaspoon garlic powder

½ teaspoon salt

½ teaspoon pepper

The how-to:

Grease a 13 x 9” (or a little bigger) pan.
Cut off crusts from bread and slice into cubes. Spread bread cubes evenly on bottom of pan.
Cook sausage on stove. Drain off excess grease and set aside.
Beat eggs in bowl, add milk, shredded cheese, onions, green peppers, mustard powder, garlic powder, salt & pepper. Mix everything together by hand and pour into bowl.
Sprinkle cooked sausage evenly over top.
Cover pan and refrigerate overnight.
Remove from refrigerator and let sit our for apx 30-45 minutes.
Place pan in pre-heated 350o oven & bake uncovered for 45 minutes or until brown. Let pan sit on top of oven for 10 minutes.

NB: i really need to get better about photographing my ART! until then, i’m afraid i’m forced to borrow photos from others.  It should look something like what appears in the photo above, though my version clearly excludes the sausage.

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