Egg Bake

April 4, 2017


Spring has sprung and Easter is just around the corner. With the in-laws and house guests on their way, you’re wondering how you are going to feed everyone yet not live in the kitchen… My Egg Bake is the perfect answer to your breakfast woes!! You can prepare the casserole the day before, refrigerate overnight, and then pop it in oven in the morning. Now you won’t miss the Easter egg hunt because you’re stuck in the kitchen all morning!

Begin by preparing your vegetables: in a large skillet add olive oil, chopped peppers and chopped onions. Saute for 5-10 minutes, or until the peppers and onions begin to soften. Next, add the mushrooms and garlic and cook another 5 minutes, stirring often. Set the vegetables aside. In a large mixing bowl, add the eggs, the milk, the shredded cheese, and your spices. Whisk to blend well. Set aside.

Now it’s time to assemble your dish: begin with coating the bottom of a 9×13 Pyrex dish with cooking spray. Add the frozen hash browns covering the entire bottom of the dish (optional step: I add various spices to the potatoes for added flavor, such as garlic powder, basil, salt and pepper). Next, evenly spread your cooked vegetable mixture over the potatoes. Lastly, pour the egg and cheese mixture evenly over the entire dish. Cover the dish with tin foil. At this point, you can either refrigerate or bake your casserole. When you are ready, bake the dish for 60 minutes (30 minutes covered in foil, last 30 uncovered) in a preheated 375º oven (until the eggs are cooked through). Let cool for 5 minutes before serving.

This casserole makes great leftovers and freezes well for a future breakfast (or lunch…or dinner for that matter!). To reheat, thaw, if frozen, and either microwave for 3-4 minutes or heat in a 350º oven for 10-15 minutes.


2 tbsp olive oil
1 red pepper, diced
½ yellow onion, diced
5 button mushrooms, diced
2 cloves garlic, crushed
12 eggs
⅓ cup milk
½ cup shredded cheddar cheese
1 tsp dried basil
2-3 tsp sea salt
2 tsp fresh black pepper
1 bag frozen shredded hash browns
Optional: spices for hash browns, such as basil, garlic powder, salt, pepper, etc.
Cooking spray, vegetable or coconut oil

Makes 10-12 servings.

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