Overnight Egg Bake

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
8 eggs
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.


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