Sunday, December 27, 2009

Christmas Morning Brunch Part II

Egg bake has been a holiday tradition for our family for many years.  No two egg bakes are ever alike as you can layer just about anything you like into the bake...the meat(s) of your choice, vegetables, cheeses, or just keep it plan cheese for those they don't like the 'extras'.  Just use what you happen to have on hand.  I love it with everything!

This Christmas I made two different egg bakes - one was loaded and one was simple.  That way there was something for everyone!

Everything Egg Bake - includes ham, crumbled bacon, cheese, spinach, green onions and mushrooms.

Basic Egg Bake with ham and cheese.


Preheat oven to 350 degrees.

8 slices bread (use any type; great for the 'day old' variety)
16 oz cheese, shredded (use your favorite- I use sharp cheddar or cheddar/jack mix)
2 cups meat (ham, bacon, sausage; or any combination)
2 cups vegetables (chopped green onions, mushrooms, green peppers, spinach, broccoli; or any combination)
8 eggs
3 cups milk
1/2 tsp salt
1 1/4 tsp dry mustard

Break up bread, layer in a greased (use spray oil) 9x13 pan.  Follow with a layer of cheese (save some for top after baked), meat, veggies and cheese.

Beat eggs in medium bowl with wire whisk.  Add milk, salt and dry mustard.  Mix thoroughly.  Pour over bread, meat, veggie and cheese layers.

Bake 55 minutes.  Sprinkle with remaining cheese.  Let stand 10 minutes.

Note: If I add a lot of veggies, I will increase the milk by 1 cup to 4 cups total and add 2 additional eggs (10 total). Increase baking time to 65 to 70 minutes.

Great to make a day ahead and store in the refrigerator to pop in the oven the next morning!


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