Kitchen Sink Egg Bake Recipes
"KITCHEN SINK" EGG BAKE
I call this "Kitchen Sink" because it really will absorb just about anything you have on hand -- be creative! Just about any cooked meat or sausage works, and you can add extra vegies or leftover potatoes (cut bite-size). Any choice of cheese works, too -- just use your imagination to choose seasoning accordingly. Depending on what cheese and meat is used, this can also be very low calorie. And so EASY. Sometimes I combine the meat with everything else, then serve at room temperature in small squares as finger food at a party or picnic.
Provided by Meredith K.
Categories Breakfast
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325°.
- Thaw spinach, and squeeze out as MUCH moisture as possible.
- Beat the eggs in medium bowl.
- Stir in the cottage cheese, grated cheese, spinach and seasonings; stir until mixed thoroughly.
- (Note: Seasoning depends on choice of cheese& meat. E. g. for Swiss w ham or chicken, use 1/4 tsp. nutmeg; for cheddar or jack w/ anything, use cumin, oregano and chili powder, or Italian seasoning.) Lightly spray glass 13x9 pan w/ olive oil or PAM.
- Distribute meat/chicken/ham (whatever1) evenly over bottom of pan.
- Pour cottage cheese mixture over meat; push w/ spatula to distribute evenly.
- Top with extra grated cheese if desired.
- Sprinkle top w/ toasted wheat germ.
- Bake 45-50 minutes, until set and slightly brown at edges.
- Let sit a few minutes out of oven before serving.
- Serve hot or at room temperature.
Nutrition Facts : Calories 794.2, Fat 70.9, SaturatedFat 30.8, Cholesterol 296.5, Sodium 742.5, Carbohydrate 9.1, Fiber 1.7, Sugar 2.4, Protein 29.9
THE BEST BREAKFAST EGG BAKE
Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.
Provided by Food Network Kitchen
Categories main-dish
Time 2h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
- Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
- Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
- Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.
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