Quick Egg Bake
A versatile and easy-to-make egg bake perfect for breakfast or dinner. Customize it with your favorite ingredients for a delightful meal.
Equipment
- 1 oven preheated to 375°F
- 1 9x13 inch baking dish lightly greased
- 1 mixing bowl
- 1 whisk
Ingredients
Base Ingredients
- 8 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Optional Add-ins
- 1/2 cup cooked and crumbled bacon
- 1/2 cup diced bell peppers
- 1/4 cup chopped green onions
Instructions
Preparation
- Preheat your oven to 375°F and prepare a 9x13 inch baking dish by lightly greasing it with butter or cooking spray.
- In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the mixture is smooth and well combined.
- Stir in the shredded cheddar cheese and any optional add-ins like crumbled bacon or diced bell peppers, mixing until evenly distributed.
- Pour the egg mixture into the prepared baking dish, spreading it evenly across the bottom.
- Place the dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is lightly golden.
- Insert a toothpick or a knife into the center of the bake; it should come out clean when the dish is done.
- Allow the egg bake to cool for 5 minutes before slicing to ensure it holds its shape.
- Cut the egg bake into slices and serve warm. Consider pairing it with fresh fruit or a simple salad for a complete meal.
- If you have leftovers, cover the baking dish with foil or transfer slices to an airtight container and refrigerate for up to three days.
- To reheat, cover slices with foil and warm in a 350°F oven for about 10 minutes or until heated through.
Notes
Pro Tips: For a fluffier texture, beat the eggs until slightly frothy before adding other ingredients. Ingredient Substitutions: Use dairy-free cheese and milk alternatives if needed. How to Serve: Serve warm with a side of toast or fresh fruit. Storage & Freshness: Store in the fridge for up to 3 days. Make-Ahead Tips: Prepare the mixture in advance and store in the fridge overnight before baking.