Egg-a-licious

My sister-in-law, Lil' mama, asked for some egg bake ideas. While I really enjoy eating egg bakes, I've never actually made one. I searched online for a few recipes that sounded good and not too hard to make, and found four possibilities. I'm going to try at least one of them myself soon! One great thing about egg bakes is that you can make them the night before (and are often supposed to!) and just cook them up the next morning!

The first one is from Pioneer Woman. If you're not familiar with her website, you should check it out. She's pretty talented and her food looks really good! This one is at the top of my list to try! All of the pictures below are from the websites, you'll notice a web address for each one below the recipe.

Good luck!

Eggbake #1

Sleepin’ in Omelette
6 onion rolls

1 cup grated cheddar cheese

1 1/2 sticks butter

1-8 ounce package cream cheese

10 eggs

2 cups milk

1/2 teaspoon dry mustard

dash of cayenne pepper

1/2 teaspoon salt

1 teaspoon chopped chives

Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight. The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/

Eggbake #2

Breakfast Lasagna
Ingredients:
1 bag (30 ounces) frozen Southern Style hash browns (or 32 ounce bag shredded), thawed
salt and pepper
3 cups shredded sharp Cheddar cheese, divided
2 to 3tablespoons butter
12 ounces thinly sliced Canadian bacon
1 1/2 cups chopped onion
1 large green bell pepper, chopped
1 large yellow or red bell pepper, chopped
8 ounces sliced mushrooms
2 medium tomatoes, sliced, optional
12 large eggs
2 1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation:
Spread thawed hash browns in a deep 11x14-inch lasagna/roasting pan; season generously with salt and pepper. Sprinkle half of the cheese over the potato layer.
In a large skillet, lightly brown the Canadian bacon slices in 2 tablespoons of butter; set aside. In the same skillet saute the onion, peppers, and mushrooms until tender. Add a little more butter, as necessary.
Spoon vegetable mixture over the cheese layer. Top with sliced tomatoes, if using. Arrange slices of Canadian bacon over the vegetables, overlapping if necessary. Top with remaining cheese.
In a medium bowl, whisk eggs with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the milk; pour over the casserole. Using a spatula, gently press all over to soak with egg mixture. Let stand for 15 minutes. Meanwhile, heat oven to 350°.
Bake casserole for 35 to 45 minutes, until set. Cool slightly before slicing.Serves 10 to 12.
http://southernfood.about.com/od/breakfastcasserolerecipes/r/blbb128.htm

Eggbake #3

Three-Cheese Baked Eggs with Roasted Red Peppers
3 medium red bell peppers1/4 cup plus 2 tablespoons all-purpose flour1 teaspoon salt3/4 teaspoon baking powder9 large eggs3 tablespoons unsalted butter, melted1 1/2 cups coarsely grated extra-sharp Cheddar (6 oz) 1 cup whole-milk ricotta (8 oz) 1 cup grated Parmigiano-Reggiano (2 oz) 3 scallions, finely chopped (1/2 cup)
Garnish: thin slivers of scallion greens
Preparation
Roast peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly with plastic wrap, then let stand 20 minutes. Holly's note: I would buy a jar of roasted red peppers, drain them and pat them dry.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut into 1/3-inch dice.
Preheat oven to 350°F.
Sift together flour, salt, and baking powder into a small bowl.
Beat eggs in a large bowl with an electric mixer at medium-high speed until doubled in volume, about 3 minutes. Add butter, flour mixture, and cheeses and mix well at low speed, then stir in peppers and scallions.
Pour into a buttered 10-inch (6-cup) glass pie plate and bake in middle of oven (or lower third of oven if baking with bacon) until top is golden brown and a tester comes out clean, 30 to 35 minutes. Let stand 5 minutes before serving.
http://www.epicurious.com/recipes/food/views/THREE-CHEESE-BAKED-EGGS-WITH-ROASTED-PEPPERS-105731

Eggbake #4

Breakfast Casserole
Cook Time: 50 minutes
Ingredients:
1/2 pound spicy or mild pork sausage
1 medium onion, chopped
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional
Preparation:
In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.
In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.
In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.
Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.
Cut into squares. Serve with salsa, if desired.
http://southernfood.about.com/od/breakfastcasserolerecipes/r/blbb130.htm