Egg Bake


Living in the country affords me the privilege of raising chickens, presently 25 hens and 2 Roosters…the best part about raising chickens is the delicious eggs they give me every day, some days as many as 18. Oh how lucky I am and as you may have guessed eggs factor into our diet quite a lot and not just for breakfast, but lunch and dinner too.

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One of my families favorite breakfasts is what I call quite simply, “Egg Bake”…very easy to make, only minutes really and a short time to bake.

You will need to prepare your baking dish first, I usually use a glass 10 inch pie plate that I spray with cooking spray. I am not a stickler for brand names, but I have found off brands in cooking spray do not work well on glass, things tend to stick.

You will also need to preheat your oven to 350.

1 Tbs. butter, melted
8 large eggs
1/2 cup half and half
1 Tbs. flour
1/2 tsp. dried thyme
1 tsp. Salt
1/2 tsp. Pepper
1/2 cup sliced leek
1/2 cup sliced onion
1 cup sliced mushroom
1 1/2 shredded cheese, use your favorite cheese

Whisk together eggs, half and half, butter, and flour. Add salt, pepper, and thyme. Set aside.

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In nonstick skillet sauté onion, leeks, and mushrooms, till onions are translucent, 5 minutes or so. Let cool slightly then add to eggs and whisk. Pour into baking dish then add shredded cheese.

cooked mushroom and onions
cooked mushroom and onions

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( I used this for the cheese, we love it and it makes for a quick meal using already grated cheese.)

Bake in oven for 20 to 25 minutes or until a toothpick inserted in middle comes out clean. I like to let mine brown a bit on top. Remove from oven and let sit for 5 minutes before cutting into wedges. I find I get 6 good size servings.


You can be as creative as you want to be with this recipe, there are a lot of different ways you can go with it. You could add other vegetables, left over fried potatoes, ham…whatever your heart desires. You could also make mini Egg Bakes in muffin tins. Just go for it. Oh, another great thing about this “Egg Bake” is you can eat on the run, just grab a wedge and go, it’s sure to be finger licking good!
Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)


Cinnamon Sugar Biscuits

Cinnamon Sugar Biscuits

These are one of my families favorite weekend morning breakfast treats. They gobble them up almost as fast as I can put them on the table. Did I mention they are super easy to make? Well, they are super easy to make, 15 minutes max.

Biscuits: Cinnamon Sugar
1 3/4 cups All Purpose Flour
1Tbs. Baking Powder
1/2 tsp. Salt
1/3 cup Stick Margarine or Shortening
3/4 cup Milk, Half n Half, or Cream

Preheat oven to 350. Put measured dry ingredients in bowl with butter, using a fork or pastry blender, cut in butter until it resembles course crumbles. Add milk and stir till a dough is formed. Put out onto lightly floured surface and knead 15 or so times till smooth. With your hands pat out to about 1/2 inch thickness. Using a 2 inch cookie cutter, lid, or whatever else you have cut out. Dip cutter in flour to help prevent sticking. Re-pat dough as needed till all used up. You should have about 16 rounds.

Cinnamon Sugar

1/2 cup sugar and 1 or 2 tbs. cinnamon, depending on how sweet you like yours.
Combine Cinnamon and sugar.

You will also need 1/3 Stick Melted butter

Now the fun part. Melt 1/3 stick butter in bowl. Dip each biscuit into butter till completely covered then do a quick drip then drop into cinnamon sugar covering all sides. Place on ungreased baking sheet, about an inch apart. Take a knife and score the tops if you like. Put in oven and bake 10 minutes. Viola! Scrumptious and quick.

Kids really like doing the butter dipping and then cinnamon sugar dipping. Plus they can lick their fingers. It’s all in the family so finger licking is ok, right? 🙂

Copyright © 2014 by (Karen S. Hanshaw-Dinsmore)