The Weekend Egg Bake

05 November 2011

Does the word "casserole" bother anyone else? Maybe it is because I am from the North that the word bothers me, but I suppose the wonderfully hospitable Southerners know a thing or two about casseroles themselves. I am sorry if I offend anyone, but "casserole" makes me think of goulash and elderly people. Then there was the option of calling this recipe a "souffle," but that felt far too advanced for my cooking. So "bake" it is.

Egg bakes have been a huge timer saver for our family! If you are like me, and not a morning person, you will find this egg recipe a convenient way to feed your family a healthy protein and vegetable packed breakfast in the midst of brain fog (or the hustle of getting out of the door). I usually will make the egg bake on the weekends, and alternate mornings I serve it with a precooked oatmeal, smoothies, or hard boiled eggs and fruit salad. Make-ahead breakfasts are one of the only ways that we consistently start our day off well.

Egg Bake Recipe:

18 eggs
1 cup of milk
1/2 large onion, diced
2 cloves of garlic

Here's where it gets fun, choose any of the following:

Meat of choice:
4 oz bacon, chopped
8 oz breakfast sausage
8 oz of diced ham (recommend hormone/antibiotic free if you have access)

Vegetables your family may like:
3 cups of fresh spinach
1 large sweet (or baking) potato, grated
1 large diced tomatoes
1 cup sliced mushrooms
4 stalks of asparagus
1 large zucchini, diced
1 cup broccoli, chopped
1/2 green pepper, diced
or anything else your family make like!


- Preheat oven to 350 degrees. Grease a 9x13 Pyrex dish
- In a large frying pan start cooking your breakfast meat of choice, diced onion, squashes and grated potatoes (if using).
- As meat mixture is cooking cut up other vegetables and add to pan as you are finished cutting.
- If your meat is rendering fat do not worry about adding any other oils, but if you're using lean meats go ahead and add a tad of butter or olive oil.
- Continue to cook on medium heat, and watch for condensation from vegetables.
- Cook until meat is done, and vegetables are tender-slightly firm (they will cook more while in oven). If there is too much water from squashes or tomatoes drain from the pan.
- While meat and vegetables are cooking scramble 18 eggs and milk in a large mixing bowl.
- Pour meat and vegetables into Pyrex. Pour scrambled eggs over meat and vegetables.
- Put in oven for 35-40 minutes or until the bake is firm (does not jiggle)
- Optional toppings: cheese, sour cream, salsa or whatever else your family likes

If you are planning to reheat (this reheats very well):

- Do not put optional toppings directly on the casserole. It will become soggy or the cheese gets funky.
- Cut how ever many pieces you need each morning and warm in an oven or toaster oven.
- Add optional toppings.


18 organic eggs (Costco): $4.50
Breakfast meat (Sausage or bacon): $2.50
Spinach: $1
Other veggies: $1
Oil/seasonings: $.25

Total: $9.25
3 breakfasts for our family = $3.08/meal

Do you have more time saving breakfast ideas? Leave a comment or join the Frugal Wellness community on Facebook.


Meredith Braaten, CD(DONA) said...

Oh my gosh, I LOVE casseroles and I HATE goulash!!!! Casseroles are yummy and perfect for those cold winter seasons...makes me feel all warm & cozy inside! (but I'm 'southern' LOL)

Question...I cannot believe this recipe calls for 18 eggs to 1/2 c. milk. All my egg "casseroles" have less eggs to a higher milk ratio.

Frugal Wellness said...

LOL! You're too cute! I like casseroles - just not the word. :)

It should be 1 cup! That probably still doesn't make up for the difference in ratio to your recipes. I kept reducing the amount of milk egg casseroles called for, because they all seemed pretty wet. Do your recipes end up wet/mushy with much more milk?

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