Description
This Cheesy Egg Bake is a delicious and filling dish, ideal for breakfast, brunch, or a light dinner. It’s made with eggs, cheese, and vibrant vegetables, and can be easily customized with your favorite meats. Serve warm, topped with fresh herbs for added flavor!
Ingredients
Scale
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup diced bell peppers (any color)
- 1 cup diced cooked ham or cooked sausage (optional)
- 1/2 cup chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil or butter (for greasing the baking dish)
- Fresh herbs for garnish (optional, such as parsley or chives)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 inch baking dish with olive oil or butter.
- In a large mixing bowl, crack the 8 large eggs and whisk until well combined and frothy (about 1-2 minutes).
- Pour in 1 cup of whole milk and whisk until smooth and creamy.
- Add garlic powder, onion powder, salt, and black pepper, whisking to combine.
- Gently fold in 1 cup of shredded cheddar cheese until evenly distributed.
- Dice bell peppers into small pieces and chop fresh herbs if using.
- Add diced bell peppers, chopped green onions, and optional meat to the egg mixture, stirring gently to combine.
- Ensure the mixture is thick but pourable; add a splash more milk if too thick.
- Carefully pour the egg mixture into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, until edges are golden brown and center is set.
- If browning too quickly, cover loosely with aluminum foil until fully cooked.
- Remove from the oven and let cool for 5-10 minutes.
- Cut into squares or rectangles and serve warm, garnished with fresh herbs if desired.
- Perfect for breakfast, brunch, or a light dinner, pair with a side salad or fresh fruit.
- Cool completely before transferring to an airtight container; store in the refrigerator for up to 3-4 days.
- Reheat in the microwave for 30-60 seconds or in the oven at 350°F (175°C) for 10-15 minutes.
- If making ahead, freeze the egg bake for later use.
Notes
- Der Teig darf während der Ruhezeit nicht bewegt werden.
- Für ein intensiveres Knoblaucharoma können mehr Zehen verwendet werden.
- Prep Time: 15 minutes
- Cook Time: 10 minutes