Lately, I’ve really enjoyed having a full breakfast. I’m not one to have the same thing for breakfast every day. For a while I was having smoothies. Then I switched to eggs over easy with toast. Then cereal. Recently, I’ve been making egg bakes. I like how I can make a 9×13 pan of eggs and enjoy it for breakfast most of the week. The initial egg bake takes a bit longer than usual to make, but it reheats well in very little time, so it’s a quick and filling breakfast the rest of the week.
The other thing I really like about egg bakes is that you can thrown in almost anything you have on hand. I’ve yet to make a trip to the grocery store for a “missing” ingredient. This recipe is mostly a guideline to help you make your own egg bake. Make any omissions or substitutions you’d like to fit your tastes.
Egg Bake with Potatoes and Mushrooms
- 4-5 medium sized potatoes, diced – approximate cost $1.50
- 8 eggs – approximate cost $1.50
- 1 cup old cheddar cheese, shredded – approximate cost $1.50
- 3 portabella mushrooms – approximate cost $1.50
- 1 videlia onion, chopped – approximate cost $1.00
- 1 green pepper, chopped – approximate cost $1.00
- 1 clove garlic, minced – approximate cost $0.10
- 2 tablespoons butter – approximate cost $0.25
- 1 tablespoon dried Herbes de Provence – approximate cost $0.10
- 1 teaspoon sea salt – approximate cost $0.05
- Bring a large pot of water to a boil.
- Boil the potatoes for 5-10 minutes, or until tender and drain.
- In a frying pan, melt the butter.
- Add the onions to the hot butter and cook until onions become translucent.
- Add the garlic and cook until fragrant.
- Add the mushrooms and continue to cook for about 5 minute (mushrooms begin to soften).
- In a mixing bowl, whisk the eggs and salt until well combined.
- Preheat the oven to 350°F (175°C).
- Arrange the ingredients in a 9×13 baking dish.
- Add the potatoes to the bottom layer of the dish.
- Top potatoes with the mushroom and onion mixture.
- Add the uncooked green pepper pieces.
- Pour the egg mixture over the ingredients.
- Top with cheese.
- Bake for 30-45 minutes (eggs will set).
- Remove from over and sprinkle with Herbes de Provence.
- Allow the bake to stand for 5-10 minutes before serving.
Makes 8 servings (approximate cost: $1.06 per serving)