easy egg bake

This is a great easy breakfast option.  You bake the eggs in individual mason jars and can eat them right out of the oven (well, after you allow them to cool a bit...), or seal them up and eat them up to a week later.

Even better, these can be customized to everyone's liking.  I made these for Jeff so of course these contain bacon and cheese, but the mix-in options are endless.

Don't worry if the jars look very full directly out of the oven, the eggs loose the puffiness when they cool, and they sink down a bit.  After they cool there is plenty of room to seal them and store them in the fridge.

Start by prepping your mix-ins, in this case bacon.  Cook two strips of bacon and set aside.

I like using large measuring cups because they pour easily.  Beat in the eggs, then add the remaining ingredients, and pour evenly into 3-4 mason jars depending on size.  Sprinkle a bit of salt and pepper over top and they are ready to bake.  It is so easy.

This is a good height to fill the jars.

Bake the jars on the oven rack for about 30 minutes, or until an inserted toothpick comes out clean.  Don't be concerned if the jar contents have puffed up.

Warm and fluffy.

See, they shrink down to easily seal.  Don't worry, there's still plenty egg-y goodness in each cup to fill you up.  Just take the lid off and microwave for about a minute when you plan on eating them.  So quick and easy.  Great for busy morning breakfast on the go.

Easy Egg Bake:

Ingredients:

• 4 eggs
• 1/2 C milk
• 1/4 C shredded cheese
• 2 strips bacon, cooked
• salt and pepper to taste

Directions:

1.  Preheat oven to 350 degrees F.  Cut the bacon into matchsticks and cook.  Set aside.

2.  Whisk the eggs well, add the milk, cheese, and bacon. 

3.  Pour the egg mixture evenly into 3-4 mason jars and sprinkle over top with salt and pepper.

4.  Bake for about 30 minutes, until an inserted toothpick comes out clean.

5.  Let cool slightly before eating.  Otherwise, let cool completely, then seal and refrigerate for up to a week.  Microwave with lid removed for about a minute or until warm.

Other mix-in options:

• diced sausage
• ham
• green onions
• multiple cheeses
• basil
• garlic

egg bake

I can see why these are so popular.  I don't eat them myself because honestly, I don't eat a single ingredient in this one in particular.  But I can see why others with "normal" food likes would love this.  First off, it's easy, fairly quick, and contains only a small amount of ingredients.  Intrigued?  You should be.

I used a square pyrex dish for this and served out what I thought was a decent sized piece, but then Jeff inhaled it and went back for another square.

I decided to go super basic and not add seasonings, to let the flavors of the food speak for themselves.  I tend to go crazy on seasonings, so I thought I should try making a dish or two without going overboard.

Without trying to sound gross, there is no need to prep the pan for this dish because the sausage grease will do the job for you.  When you cut into the egg bake to serve, it should easily separate from the pan.

ingredients:
1 roll of prepackaged frozen breakfast sausage
2 C thawed O'Brien potatoes
4 eggs
1 C cheddar cheese

directions:
1.  Preheat the oven to 400 degrees F. Cook the sausage in a skillet until browned and crumbly, then dip it out into the square pyrex, covering the bottom as evenly as possible.
2.  Evenly pour out the potatoes over the sausage.
3.  Whisk the eggs lightly and pour them evenly over the sausage and potatoes.
4.  Grate the cheddar and sprinkle it over the top of the dish.  Place it in the oven and cook for 25-30 minutes, or until the eggs appear to be cooked fully and the cheese has melted.  Let sit for 10 minutes, then serve.  It will still be rather hot.

Serves 2-4

breakfast pizza

I love making breakfast, but I can only make waffles so many times before I get really bored.  I've tried every flavor combination I can think of, but I still needed to try something new.  Breakfast pizza sounded like a good choice.  It has everything you'd want to eat for breakfast all in one item, and you can eat it easily with one hand.  Great when trying to hold a baby and feed a crazy toddler.  Don't be thrown off because this pizza doesn't have sauce, the eggs are liquidy enough when first added that you don't need sauce.

I used The Pioneer Woman's pizza dough recipe, because it's amazing, and added the cheese.

Pour the whisked eggs over the cheese , making sure the crust edge is high enough to contain it.

Spread the chopped bacon and potatoes evenly on top

Bake for 15-20 minutes until golden and beautifully fluffy and delicious.

As usual, I used The Pioneer Woman's pizza dough, because it is the best.  I made it the night before and stuck it in the fridge overnight in a saran wrap covered bowl.

ingredients:
2 C cheddar cheese, grated
4 eggs
4 strips of bacon
3/4 C O'Brian potatoes (I used defrosted Ore-Ida)

directions:
1.  Make the pizza dough the night before and place it in the fridge in a saran wrap covered bowl.  Follow the directions on the Pioneer Woman's site for that.  In the morning pre-heat the oven to 500 degrees F.  Take the dough out and stretch it out between two cookie sheets sprayed with PAM.  The dough is pretty elastic, so I use a rolling pin to help stretch it, then poke the dough for a fork.  Make sure you have raised edges on your crust so when you add the eggs, they won't pour out over the sides.
2.  Sprinkle the cheddar onto the dough, then whisk the eggs and pour them evenly over the cheese.  Add the bacon and potatoes evenly on top and bake for 15-20 minutes, until the crust is golden and the eggs look cooked through.
3.  Remove the pizza and let it cool on the counter for 5 minutes before you cut it.