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Wednesday, December 25, 2013

Breakfast Egg Bake

Sometimes you just feel like breakfast for dinner, right?! Unless your my dad who doesn't like breakfast food so in that case you never want breakfast for dinner. But for those of us who do crave a little meal time switch up then this is a recipe for a delicious egg bake packed with flavor and a great compliment to any of your other favorite breakfast accompaniments.
In fact its almost a meal in itself. It includes veggies, meat, cheese and eggs. Plus its a great way to get sneaky and throw in some veggies that your family might otherwise have trouble eating on their own.

Breakfast Egg Bake

2 small-medium potatoes
1/2 medium onion finely sliced
1 cup diced ham
1-4 ounce can Ortega chills
1 cup diced tomatoes
2 cups spinach
1 1/2 cups grated cheddar cheese
3/4 cup parmesan cheese
1 cup cream
4 large eggs
salt and pepper

Boil your potatoes until just tender; let cool. Once potatoes are cooled thinly slice them in rounds. Prepare a 9 inch baking dish by spraying with non stick cooking spray or spreading with a thin layer of butter. Place a layer of your cut potatoes in your baking dish an sprinkle with salt and pepper. 
Top with half of your onions and ham. 
Next top with half of your tomatoes, chilis and spinach. 

Sprinkle with half of your cheese and repeat the above steps ending with your cheese. 
Whisk together the eggs and cream and gently pour the mixture over your ingredients. Do this slowly so that the liquid has time to penetrate to the bottom of the pan without overflowing. 
Place your baking dish onto a cookie sheet to catch any overflow and bake at 350 degrees for 50-60 minutes.

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