Saturday, October 4, 2008

Breakfast Veggie Egg Bake

This morning I am hosting the first of two breakfasts at my home for the women of my church. Here is the menu:

Orange juice
English Muffins in a Loaf* (sliced and toasted)
Cheesy Apples*
Veggie Egg Bake

Here are the ingredients for the egg bake. Everything is approximate.

12 beaten eggs
One onion, diced
1/3 red pepper, diced (about 1/4 cup)
1/3 green pepper, diced
1/3 yellow or orange pepper, diced
one can water chesnuts, diced
1 cup cooked and chopped, ham, bacon, or sausage
1 cup sliced fresh mushrooms
one clove chopped garlic
1/2 c chopped cilantro, 1 cup chopped tomato
salt and coarse ground pepper
2 cups grated cheddar cheese
Anything you don't like in the list is optional, except the eggs.

Coat a casserole dish or a 9 " x 13" baking pan with cooking spray. Cook the bacon or sausage, reserving a small amouunt of grease in the skiller. If you use ham, use a Tbs. or so of butter. Cook the veggies (omit the tomatoes) in the greaase/butter with the garlic, salt and pepper, till tender (not soft; they will be cooking some more) and set aside. Beat the eggs and then add the cooked veggie mixture and raw tomatoes if you use them. Heat for about 10 minutes at 325 degrees, or till eggs are mostly cooked. Add 2 cups shredded cheddar cheese. Return to oven and heat till eggs are done and cheese is melted.

I made individual servings of this in souffle cups and put a spoonful of fried potatoes in each one before adding the eggs. The remainder is going into the fridge for breakfast in a skillet tomorrow a.m. I think I overcooked them a bit, so watch the time carefully.

Here are a few pictures of the women.

It is a beautiful morning here in Wisconsin--the kind of day you wish you could put in a bottle and uncork around February. What a nice way it was to start a busy day!

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