I’m the type of person that needs a little time in the morning to become human–that means coffee and food. With a 40-ish minute long commute to work I have to eat before I leave every morning. One of my favorite things to have for breakfast is egg bake. I make it Saturday night/Sunday so it’s breakfast DONE for the week. It’s super easy to make and easy to adapt to your own food preferences. See below for the recipe that I adapted from an egg bake I found on Pillsbury.com.
24 oz. (6 cups) shredded colby-jack cheese
2 tbsp butter
1/3 cup diced onions
1/2 bell pepper, chopped (any color works)
1 jar (4.5 oz) sliced mushrooms, drained
8 oz. cooked ham, diced or strips
1/2 cup all-purpose flour
1 tbsp chopped parsley
1 3/4 cups milk
1. Spray 9×13 inch baking dish with non-stick spray. Sprinkle half of the cheese into the baking dish.
2. Melt butter in skillet over medium heat. Add onions, bell pepper, and mushrooms. Cook until tender (about 8 minutes). Arrange the veggies over the cheese in the baking dish. Top with ham. Sprinkle the remaining cheese over the ham.
3. Beat the eggs in a large bowl. Add flour, parsley, and milk to the eggs: blend well. Pour the mixture in the baking dish. Cover. Refrigerate for 8 hours or overnight.
4. To serve. heat oven to 350 degrees F. Uncover the baking dish and bake for 55-65 minutes (until top is lightly golden brown and egg mixture is set). Let the dish set for 10 minutes before serving.