Egg Bake Recipe Easy Breakfast Food

BEST BRUNCH EGG BAKE!

Steps:

• Prepare a 9 X 13 pan (greased).
• Spread cubed bread evenly; cover with cheese.
• Beat eggs until light and fluffy.
• Add remaining ingredients.
• pour over bread and refrigerate overnight.
• Bake for 50 minutes at 350 degrees or until set.

EASY BREAKFAST EGG CASSEROLE

Steps:

• Heat oven to 350°F.
• Grease a 13x9-inch baking pan; place bread in the bottom and sprinkle with sausage and cheese.
• Beat eggs, milk, salt and pepper with a whisk; pour over the bread mixture.
• Bake 40-45 minutes or until eggs are set in the center and lightly browned.

EASY BAKED EGGS

Steps:

• Preheat oven to 375°F (175°C).
• Using a 6-cup muffin pan*, butter the muffin cups.
• Crack one egg into each muffin cup. Add your choice of additional ingredients.
• Bake 8 to 10 minutes. Serve immediately.

CHEESY EGG TOAST PERFECT FOR BREAKFAST RECIPE BY TASTY

Steps:

• With a spoon, press down on the center of the bread to form a pocket.
• Line the edges of the bread with butter, and crack an egg into the pocket.
• Line the edges of the bread with shredded cheese.
• Sprinkle on salt and pepper, and bake at 400°F (204°C) for 10-15 min. 10 min will have a runny yolk whereas 15 min will have a firmer yolk.
• Enjoy!

SUPER EASY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

EASY CHEDDAR EGG BAKE

Steps:

• Heat oven to 325 degrees.
• Mix all ingredients.
• Pour into ungreased baking pan, 8 x 8 x 2 inches.
• Bake 25 to 30 minutes or until eggs are set.

EGG BAKE (FREEZABLE) BREAKFAST

Steps:

• Divide croutons, cheese, onion, pepper,and green chilies between two greased 9-inch square baking pans.
• In bowl, combine eggs, milk, garlic salt, and pepper.
• Slowly pour liquid over crouton/veggie mixture.
• Top with bacon.
• Cover and freeze one casserole for up to 3 months.
• Bake the second casserole, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.
• To use frozen casserole: Completely thaw in the refrigerator for 36 hours.
• Remove from the refrigerator 30 minutes before baking.
• Bake, uncovered, at 350° for 50 minutes, or until a knife inserted near the center comes out clean.

EASY BREAKFAST BAKE

Steps:

• In a heavy skillet, brown sausage, breaking up with spatula.
• Drain off excess fat; set aside.
• In a saucepan, bring salted water to a boil and stir in grits.
• Cover, reduce heat to low, and continue cooking for 5 minutes longer, stirring occasionally.
• In a medium saucepan, melt butter; stir in flour, pepper and milk.
• Cook, stirring constantly, until thickened. Add cheese, stirring until blended.
• Add sausage and half of the cheese sauce to cooked grits.
• Pour mixture into lightly greased casserole. With back of a large serving spoon, make 4 indentations in grits.
• Break an egg into each indentation.
• Bake at 325° for 15 to 18 minutes, or until eggs are done as desired.
• Reheat remaining cheese sauce to serve with grits and eggs.

BREAKFAST EGG BAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a 9- by 12-inch casserole dish with non-stick spray.
• Saute the mushrooms and onions in margarine; set aside.
• Mix the soup with water; set aside.
• Pour half of egg substitute in bottom of dish. Layer onion and mushrooms, soup and Canadian bacon. Pour remaining egg substitute over all. Top with cheese.
• Bake until cheese is melted and the dish is hot and set all of the way through; about 30 minutes.