BEST EGG BAKE RECIPES

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HAM AND EGG BREAKFAST BAKE RECIPE | ALLRECIPES



Ham and Egg Breakfast Bake Recipe | Allrecipes image

This is a great alternative to an omelet when feeding a number of people.

Provided by BECKPAL

Categories     Breakfast Eggs

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 10

cooking spray
12 eggs
½ cup milk
½ cup sour cream
½ teaspoon salt
1 ¾ cups chopped cooked ham
¾ cup chopped red bell pepper
¾ cup sliced fresh mushrooms
¾ cup sliced green onion
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

Nutrition Facts : Calories 379.2 calories, CarbohydrateContent 5.2 g, CholesterolContent 423.9 mg, FatContent 28 g, FiberContent 0.8 g, ProteinContent 26.5 g, SaturatedFatContent 12.4 g, SodiumContent 978.1 mg, SugarContent 3 g

ITALIAN SAUSAGE AND EGG BAKE RECIPE | GIADA DE LAURENTIIS ...



Italian Sausage and Egg Bake Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 2 hours 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 11

1/2 small loaf country-style bread, cut into 1/2 to1-inch cubes (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
1 medium onion, finely diced
1 pound sweet Italian turkey sausage, casings removed
One 10 to12-ounce package fresh baby spinach, drained
One 6.5-ounce jar oil-packed sun-dried tomatoes, drained and coarsely chopped
2 tablespoons chopped fresh basil
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
One 5-ounce log goat cheese, coarsely crumbled (about 1 1/2 cups)
6 large eggs

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the bread cubes with 1 tablespoon oil and spread evenly in a single layer on a rimmed baking sheet. Bake until the cubes begin to turn light golden around the edges, 10 to 12 minutes (do not over-brown as the bread cubes will continue to brown when baked atop the sausage in the dish). Remove from the oven and set aside.
  • Heat the remaining oil in a large nonstick skillet over medium-high heat. Add the onion and sausage. Break up the sausage with a wooden spoon and cook until the sausage has cooked through and the onion is soft, 8 to 10 minutes. Add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Add the sun-dried tomatoes and basil.
  • Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread the mixture evenly into a 13-by-9-by-2-inch glass baking dish or ceramic baking dish. Sprinkle the goat cheese on the mixture and arrange the bread cubes on top. Make 6 slight indentations in the mixture, spacing apart. Cover and chill. This can be prepared 2 hours ahead.
  • Crack 1 egg into each indentation, making sure to keep the yolks intact. Sprinkle the eggs lightly with salt and freshly ground black pepper.
  • Bake until the egg whites are set but yolks are still runny, about 15 minutes (or 18 minutes for a fully cooked yolk).

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