Egg Bake Recipe
Egg bake, or breakfast casserole, has its roots in the traditional casseroles of Europe, particularly France. The term "casserole" comes from a French word meaning "saucepan." Over time, the concept of combining eggs with other ingredients to create a hearty, baked dish spread across different cultures.
Equipment
- Large mixing bowl
- Whisk
- Skillet
- 9x13 inch baking dish
- Oven
Ingredients
- 8 large eggs
- 1 cup of milk (whole or 2%)
- 1 cup of shredded cheddar cheese
- 1 cup of diced ham (or cooked bacon/sausage)
- 1 cup of chopped bell peppers (mixed colors)
- 1/2 cup of chopped onions
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of paprika
- 1 tablespoon of olive oil or butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Vegetables: In a skillet, heat the olive oil or butter over medium heat. Add the chopped onions and bell peppers, and sauté until they are soft and slightly caramelized, about 5-7 minutes. Remove from heat and set aside.
- Whisk the Eggs: In a large mixing bowl, crack the eggs and whisk them until they are fully beaten. Add the milk, salt, black pepper, garlic powder, and paprika. Whisk until well combined.
- Combine Ingredients: Add the sautéed vegetables, diced ham, and shredded cheddar cheese to the egg mixture. Stir everything together until evenly distributed.
- Pour into Baking Dish: Lightly grease the 9x13 inch baking dish with butter or cooking spray. Pour the egg mixture into the dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the egg bake cool for a few minutes before slicing it into squares. Serve warm and enjoy!