Winter is giving us a go here in North Carolina. January has definitely introduced herself this week. When we are staying warm, we love our comfort foods. This is one that I make often.
It started as an old Texas-family recipe from Boulder Mt. Man's lineage. We made it every Christmas. And we love it. You can make this recipe the night before and just bake it Christmas morning, or, as we came to do, any other morning of the year.
My husband loves the convenience of having the hot meal on mornings when he works out before work. No kidding, I love the convenience, too. :) A couple of Christmases ago, I began adapting the recipe to my desire to lower my carbohydrates. So we tried the recipe sans the bread and thus the Egg Bake was born.
It is simple and very satisfying. Since several friends requested the recipe, I wanted to share it here.
Breakfast Egg Bake
1 Dozen Eggs
1 1/2 C. 2 % Milk
MultiColored Peppers - chopped
1/2 c. Onion - chopped
8 .oz Cheddar Cheese - shredded
SeaSalt - to taste
Pepper - to taste
Cheyenne - a few dashes
*Optional: Turkey Sausage or Ham (cooked and diced)
Preheat oven to 350 degrees. In mixing bowl, whip eggs and milk with dry spices. In 9x11 Pyrex baking dish, spray with olive oil. Spread the MultiColored Peppers and onions in the bottom of the pan. If you are adding meat, this is layered in with the peppers on the bottom of the pan.
Back to the mix in the bowl, add half of the cheddar cheese and stir to moisten. Then pour over the peppers and onions. Sprinkle the remaining cheese over the mixture. And bake for 35 minutes. Enjoy!
This recipe keeps well in the refrigerator. Each morning a slice can be easily heated up or packed to take to the gym, etc. :) It would most likely freeze well, ours does not last that long. :)
What are your favorite Breakfast recipes?