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.
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.
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.
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)