A Loaded Egg Bake

Preheat your oven to 350° Chop all the vegetables:

a few red and orange mini peppers

4-6 assorted unpeeled potatoes

1/2 med. Vidalia onion
1/2 sm. purple onion

4 stalks celery

1 dozen lg. pasture raised eggs

4oz. curry sauce

4oz. sour cream

I cut up and cooked almost 2# of bacon the other day. I love to use real bacon crumbles on vegetables and in other foods like egg bakes. Since I have lots of beautiful eggs right now. . .this happened!

Saute the vegetables in a couple tablespoons of good quality olive oil until about half done. Put the chopped chard, on top - don't stir in. Add a little water if needed, cover and let the greens steam a few minutes until wilted.

Transfer all the vegetables to a 9"x13" glass pan.

Crack the eggs into your blender jar. Pulse together with the curry sauce, sour cream, garlic salt and pepper before pouring over the chopped vegetables.

Bake about 40 minutes or until a knife or toothpick inserted in the center comes out clean.

Sprinkle on the bacon crumbles and top with the cheese. Put back in the oven, turn off the heat and leave for about 10 minutes until the cheese is melted. Great for breakfast, lunch or breakfast-for-dinner. .😃. .Lin