Make Ahead (or not!) Egg Bake
Yield: 1 9x13 casserole dish
Serves 4
Ingredients:
6 eggs, whisked
1 cup shredded cheese
(cheddar, swiss, havarti, parmesan, a blend of everything)
6 slices meat, diced (optional)
(bacon, lunch meat, leftover chicken)
1 cup bread, cubed
(white bread, sourdough, burger buns, old bagels)
½-1 cup veggies, diced (peppers, onions, garlic, mushrooms, tomatoes, wilted greens)
3 tablespoons milk
salt and ground black pepper to taste
Procedure:
Preheat the oven to 350 degrees F.
Grease a 9x13-inch baking dish.
Mix eggs, cheese, meat if using, bread, veggies, milk, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.
Bake in the preheated oven until eggs are set, about 20 to 25 minutes.
Note: Double or triple this recipe if you’re cooking for a crowd. Adding more bread is a great way to stretch your eggs without losing volume (especially in this economy). This can be made ahead of time and stored in the fridge until ready to bake. You can also freeze the cooked egg bake for a later date.
