Yesterday the hubby came in with the day’s eggs from the chickens and ducks. There were so many it was obvious that I needed to make a couple meals that involved as many eggs as possible. This recipe is a marrying of an egg bake that I used to make from a recipe that I found on the back of a store-brand baking mix and a more traditional breakfast casserole. I really just started throwing together what I thought would work and it came out great. The kids even ate it up! And bonus…lots of veggies and quality protein!
Loaded Egg Bake
- 10 oz. bag frozen broccoli florets
- 1 lb. diced ham
- 1 red or green bell pepper, chopped
- 1/2 of a small red onion, chopped
- 2 C. natural shredded cheese
- 8 oz. white mushrooms, sliced
- 2 C. milk
- 8 large eggs
- 1 1/2 C. self-rising flour
- 1/4 tsp. celery salt
- 1/2 tsp. ground mustard (dry)
- 1/2 tsp. garlic salt
- 1/4 tsp. ground black pepper
Preheat over to 350 degrees. Spray a 9×13 baking dish with nonstick spray. Layer the first six ingredients (broccoli, ham, bell pepper, red onion, cheese, mushrooms) in that order in the pan. In your Ninja (that you’ve purchased because you heard how much I love mine 😉 ), or a food processor, or a big mixer bowl combine the remaining ingredients. Mix until the flour is incorporated and there are no lumps. Pour this mixture evenly over the layers in the pan. Bake at 350 degrees for 50-60 minutes, or until a knife inserted in the center comes out clean.
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