Beefy Chili Egg Bake

The chili I made for our church potluck this past weekend was way too complicated to blog. 3 cans of beans, 2 cans of corn, lots of canned tomatoes, beef shank steak and loads of onion, carrot, celery and bell peppers. . .A fun creation, but just too much to recount here.

I ended up with about 5 cups leftover and decided to create an egg bake with it. The liquid went into the blender, along with 10 pasture raised eggs, 1T baking powder, 1/2c rolled oats. 

Once well blended, combine this with the chili in an oiled glass baking pan. Then I stirred in some deli roast beef, chopped onion and topped it with chopped pepper jack cheese and a couple cups of shredded Jarlsberg on the top before baking.

Eggs bland the flavors quite a bit. I wish I had added more garlic salt, pepper and cumin, but extra seasonings can be sprinkled on when serving.

This baked just about an hour in a preheated 350° oven. I think of egg bakes as being a bit like soup. So fun, creative, and you just need to look in the 'fridge and pantry for ingredient ideas. 

Be Adventurous! — Happy Cooking! . . . Lin