½ lg. yellow onion - chopped
1 med. tomato - chopped
¾c Gorgonzola crumbles
8 Jumbo eggs
8 Jumbo eggs
⅓c mayonnaise
⅓c water
½t salt
1t pepper
2T corn flour
½t baking powder
1-2t Italian seasonings
I had a discussion on my 'egg bakes' with Granddaughter #1 yesterday. She and a group of her close Sailor Friends are going on a Lake Superior sailing-memorial-tribute to one of their own, who passed away recently. She's making this for one of their breakfasts, and had a question on how to cook bacon when combining it with the other ingredients to be baked.
Today, I was up and around for an hour or so, when I realized I WAS FAMISHED! All that talk yesterday and suddenly, I was craving An Egg Bake!! Haha - go figure - Suggestibility 😊 I chugged a little water and decided that delayed gratification was in order. . .
As is the case with most of my egg bakes, what they become, is often dictated by what's in the 'fridge. The spinach probably had another couple good days, and was a great choice. The rest just happened. As always, I decide what's going into the pan, then butter, beat, season, measure, chop, slice and crumble it all together.
Arrange vegetables and cheese in a buttered 9"x13" glass baking pan. In a large bowl, whisk together the eggs and remaining ingredients. Preheat the oven to 350° When preheated, whisk again, then pour egg mixture over the vegetables. Bake for 35 minutes, turn off oven, but leave pan in for another 10 minutes. Or just bake, until the center is set and evenly baked.
Cut and serve now, to yourself, to a group of 8-10.
This will keep well, covered in the 'fridge for 5 days. Or you could cool this, an hour or more, then individually-wrap 'breakfast-size portions' and freeze for another time. Mmmmm! 😋 It's what's for brunch here today. . .Lin
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