Christmas Egg Bake

I’m just now catching up on the holiday baking and crafting that occurred, so watch for a few more posts coming up.

Somehow, perhaps because I’m not a fan of bread in an egg bake, I’ve become the egg bake maker in the family.  We decided to celebrate Christmas this year by hosting my aunt and uncle and serving fruit, veggies, egg bake, ham, and other items, to keep it somewhat low-key and relaxing for everyone.

Knowing that the holidays can be full of a number of different snacks and sweets, one of my goals was to have some veggies and not going over the top with cheese and other items in the egg bake — that stuff will all make its way into our diets when we’re spending time with family, so this seemed like a good way to have some protein.

Christmas Morning Egg Bake.jpg

Continue reading

Hungry Girl Egg Bake

Have you been watching Hungry Girl on the Food Network?  I’ve been a fan of hers for a few years and while I don’t love every recipe I eat of hers, there are several which turn out really well.  A few weeks ago we made her El Ginormo Southwestern Egg Bake.  In my general opinion, black beans should be added to just about anything.  So, when there was a fancy–and easy–egg bake with black beans already in the recipe, it was without a doubt worth trying.  Besides making enough to serve a larger crowd, I didn’t do much to alter this recipe.  Check it out sometime in the near future!

El Ginormo Southwest Oven-Baked Omelette
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup fat-free milk
1 tsp. cumin
1/2 tsp. taco seasoning mix
1/2 cup chopped onion
1 tsp. chopped garlic
1/2 cup chopped red bell pepper
1/2 cup canned black beans, drained and rinsed
1/2 cup canned sweet corn, drained
1/4 cup canned diced green chiles
1/2 cup shredded reduced-fat Mexican-blend cheese
Optional toppings: salsa, fat-free sour cream, chopped scallions

Preheat oven to 375 degrees.
Line a deep 8″ X 10″ baking pan with aluminum foil. Spray lightly with nonstick spray, making sure to coat the sides as well as the bottom.
In a large bowl, combine egg substitute, milk, cumin, and taco seasoning. Whisk thoroughly.
Add onion, garlic, and bell pepper, and stir well. Carefully transfer egg mixture to the baking pan.
Evenly add black beans, corn, and green chiles to the pan. Sprinkle with cheese.
Bake in the oven until the top has puffed and the center is firm, about 1 hour.
Allow to cool slightly. Cut into four slices. If you like, finish off with the optional toppings!

Egg Bake

Saturday afternoon my dad asked me if I happened to have a recipe for egg bake to use up some ham. I shared that I did, and I had been waiting to find a reason to use some more of the herbs he and my mom had planted on their back porch. So, for Father’s Day I made egg bake while my mom was at church. I was shooting from the hip a bit because I didn’t have my recipe box with me. So, this is what I made. I don’t have a picture of it – sorry! But if you’re looking for a quick and easy non-bread-based egg bake that you don’t have to do anything to it the night before, try this egg bake on for size!

Egg Bake


1 pkg Potatoes O’Brien

½ stick butter/margarine

8 eggs

¾ c milk

2 c Colby jack cheese

2 c ham

¼ – ½ tsp salt

¼ tsp pepper

3 sprigs fresh thyme

1 sprig fresh rosemary


Preheat oven to 375. Take package of frozen hashbrowns and spread it on the bottom of a greased 9×13 pan. Either thinly slice or melt butter/margarine and place/pour over the hashbrowns. Bake for 10 minutes in oven.

While this is baking, beat eggs and milk together, add in salt, pepper. Remove thyme and rosemary from the sprigs and add to the egg mixture. Mix together.

Remove hashbrowns from the oven. Layer ham and cheese over the hashbrowns. Then pour egg mixture over the potatoes. Bake for 20-30 minutes, based on how well-done you like your eggs. Remove from oven and let sit for 10 minutes before cutting.

I’ve found this warms nicely in the microwave later in the week.