Egg Bake
Equipment
- 1 Glass Casserole Dish (cut recipe in half for 9-inch pie plate, or square dish)
Ingredients
- ½ lb bacon
- ½ lb breakfast sausage
- 10 eggs
- 2 cups hash browns
- 2 cups shredded cheddar cheese (or whatever cheese you prefer)
- 1 cup cottage cheese
- ½ cup milk
- 1 cup chopped veggies (onions, peppers, mushrooms, etc.)
Instructions
Prep
- Cook the breakfast sausage if needed, and drain.½ lb breakfast sausage
- Cook the bacon. Make sure it’s crispy enough to crumble easily.½ lb bacon
- In a large mixing bowl, whisk the eggs a bit, get them nice and fluffy.10 eggs
- Then mix the sausage, hash browns, bacon and cheese (save some of each to sprinkle on top), cottage cheese, milk, and veggies into the eggs.2 cups hash browns, 2 cups shredded cheddar cheese, 1 cup cottage cheese, ½ cup milk, 1 cup chopped veggies
- Add half of the crumbled bacon, save the other half.
Bake
- Pre-heat the oven to 375, then put the egg bake in the oven.
- Depending on how moist your concoction is (peppers tend to have lots of moisture, same with hash browns), you may need to keep the dish in the oven for an extra 10-15 minutes. I usually set the timer for 45 minutes, and go from there.
- Use a clean, dry knife to check if the center is cooked. When fully cooked, the knife should come out only slightly greasy.
Notes
Once your egg bake is done, you should be able to slice it up into 8-10 pieces, feed yourself and your family, and possibly have leftovers for the week (if you’re lucky). It reheats well, even in the microwave. And then you can start improving on the recipe for your own needs. Too bland? Add some ground cayenne pepper (start out small, a little bit goes a long way with cayenne pepper). Kids don’t like the peppers? Try broccoli instead. Cutting out carbs? Fill in with extra meats and veggies. Lactose-intolerant? Use a lactose-free milk and cheese, if you can’t find lactose-free cottage cheese, just cut it. If you have a favorite substitution/addition, feel free to comment here!