Bacon & Vegetable Egg Bake

As always, be creative.  If you don't have bacon, use smoked chicken, or sliced ham.  Or make it vegetarian or vegan! . .Cooking is art.  More open to interpretation, current refrigerator contents, and going-with-the-flow.  Baking is science.  This recipe contains both actually.

I used to make these with ½-⅔c Bisquick, but ran out once.  I was already chopping and assembling when I realized, so I Googled 'what's in Bisquick.'  I make my own modification of that now, usually using a mix of wheat and corn flour, plus about 1t baking powder and ½t of salt, per cup of flour mix.  My Breakfast Bakes are similar to the Bisquick 'Impossible' recipes in that they don't have an actual crust, bottom or top, like a quiche. The flour mix creates just a hint of that, and holds all the ingredients together nicely.  Good for those of us who are NOT 'crust people.'

Leavening agents always puzzle me, so when this mix turned out well, I was happy. I like to add about ¼-⅓c of good healthy elements also.  Today it's my favorite, one of Linwoods ground seed blends.  They make excellent quality products.  When adding flax, etc., always use ground vs. whole.  Whole seeds don't digest well, so all those good nutrients will just shoot right through you without absorbing 😉

Preheat your oven to 375° and grease an 8"x11" or 9"x13" glass pan.  I usually use coconut oil spray which works great.

5-6oz. good peppery bacon - slice, chop or cut with scissors into small pieces.  Fry, take off the heat and tilt the pan to separate the grease from the bacon.  In a large glass measuring container with a handle and spout. . .

8 lg. eggs - whisk well, then add:

1c grated Parmesan cheese

3T bacon grease

¾-1c liquid
· milk, sour cream + water, coconut-almond milk 

  half and half, (beet, carrot or tomato juice??)

2-3c chopped vegetables, a mix of spicy, aromatic, crunchy and flavorful - whatever you have in the fridge that would go well in this which is similar to an omelette.

3+oz. slice-chopped fresh spinach, kale or other greens

Chop - slice everything and spread evenly in the baking pan. Add the bacon pieces.

⅔c flour mix - today it was ¼c each, coconut flour and oat bran

½t each, salt & pepper, 1t baking powder

2T ground flax, chia, sunflower, sesame and goji berry mix

Breakfast Bake, Salad w/Vinaigrette, Kohlrabi = 425 calories

Mix the dry ingredients well in a small bowl, then just before baking, add to the egg mixture in the glass container.  Whisk well, pour over everything in the pan and top with cheese.  Today I used 6 slices of American cheese and sprinkled the top with a little smokey paprika just before it went in the oven.  Bake 30 minutes or until it's nicely set.  Remove from the heat, cool at least 15 minutes before cutting and serving.  This will keep well in the 'fridge for 3-5 days.  Since it makes a nice big pan, have a friend over for breakfast, bring some to your book or study group, or just about any hungry person you know, who needs to see your face! . .Lin

Southwest Black Bean Breakfast Bake

1 med. turnip - scrubbed

5 lg. cloves garlic

2 mini peppers

1 sm. onion

6 jumbo eggs

1c cottage cheese
2 chopped tomatoes
½ bunch cilantro
~1 15.5oz can chili beans

~do NOT drain or rinse

3T corn flour

1t baking powder

1-2t garlic sea salt

Cut the unpeeled turnip in ¼"-½" cubes.  Mince or chop the garlic, peppers and onions and arrange these in a buttered 12"x8"x3" glass pan.  In a large bowl, whisk the eggs and cottage cheese.  Using a wooden spoon, gently add and combine the rest of this group together, in the bowl, being careful not to crush the tomatoes, or mash the beans.  If the cilantro is very fresh, use the leaves AND stems!  Add dry ingredients, stir well, then pour all this over the chopped vegetables in the baking pan.  Bake at 325° for 50 minutes or until the center is set. . .Lin

Gorgonzola-Florentine Egg Bake

10oz. frozen spinach

2 hard boiled eggs

½ lg. white onion

6oz. roasted red pepper

1c peeled-diced potatoes

6oz. coconut milk

2 jumbo raw eggs
½-1t ground nutmeg
3 lg. cloves minced garlic
fresh ground black pepper

fresh ground garlic-sea salt
2T oat flour
½t baking soda
½t baking powder

1c gorgonzola crumbles

smokey paprika for garnish 

Thaw the spinach, drain in a colander, then press with paper towels to absorb the water.  Put in the bottom of a buttered 8" x 12" glass baking pan.  Chop or grate the hard boiled eggs and crumble over the spinach.  Chop the onion, peppers and potatoes and add in layers.

In a medium bowl, whisk together the next group of ingredients, pour over everything in the pan, then sprinkle on the gorgonzola crumbles and dust with pinches of paprika.  Bake at 350° for 30-40 minutes.  Cool slightly then cut in squares and serve with fresh fruit for breakfast.  This keeps well, covered in the 'fridge for 3-4 days and also packs well as a to-go breakfast or lunch for school or work. . .Lin 

Sprouted Black Bean Breakfast Bake

12oz. breakfast sausage

1 lg. onion - chopped

½ c chopped red pepper

½ bag fresh spinach - chopped

1½ c sprouted black beans

8 lg.-jumbo eggs

¾-1c half & half

a sprinkle of baking soda

a sprinkle of baking powder

1t+ seasoned salt

½ c corn flour

1c flavorful grated cheese

Chop up and brown the breakfast sausage.  Add the vegetables, cover and turn off heat for 7 minutes.  Pour this into a buttered 9"x13" glass pan, or one of a similar size, then cover this with the sprouted black beans.  Whisk the eggs with the ingredients in that group.  Carefully pour over the pan contents.

Bake 20 minutes, at 350°, top with cheese and bake an additional 15 minutes, with the last 5 under the broiler to melt and toast the cheese. . .Lin

Green Bean Breakfast Bake

1 med. onion - chopped

8-12oz. extra fine frozen green beans - chopped

2 red mini-peppers - chopped

½# of bacon - cut up and cooked crisp

7 beaten eggs

½c half and half

fresh ground sea salt and black pepper

8oz. your favorite cheese

Butter a 9" x 9" glass casserole dish.  Layer the ingredients in the pan, in the order listed.  Whisk the eggs, half and half and seasonings together and pour over everything.  Cover with sliced or grated cheese.  Bake at 350° for a half hour or so, until a toothpick, inserted in the center, comes out clean.  This makes 9 squares. . .Lin

Ham, Egg, Cauliflower and Cheese Breakfast Bake

½ head of cauliflower

1 lg. onion - chopped

1 red roasted pepper - minced

1# ham sliced - chopped

a handful of fresh spinach

8-12oz. shredded cheese

6 eggs - whisked

6-8oz. sour cream

⅓c± water

4T corn flour

1t baking powder 

1t fresh ground pepper

Slice-chop the cauliflower and put it in the bottom of a well-buttered 9"x13" glass baking pan.  Combine the onion and pepper in a little bowl, crumble on top of the cauliflower.  Then layer on the chopped ham and sliced spinach.  Sprinkle the cheese over everything.

Combine the eggs sour cream and water in a medium bowl and whisk to blend.  In another bowl, stir the three dry ingredients until incorporated.  Add half of the egg mixture, whisking while streaming it into the bowl to avoid lumps.

Finish adding the egg mixture and whisk well.  Pour this over everything in the pan, tilting, to be sure everything is covered and soaked in the liquid.  Bake in preheated 350° oven for  .      . minutes.  Cool slightly then cut into 12 squares with a very sharp knife.  Each square contains about 150 calories.  This keeps well in the 'fridge for several days and also freezes well. . .Lin

Salmon, Neufchatel Breakfast Bake

8 lg.-jumbo eggs

8oz. Neufchatel cheese*

1t Old Bay Seasoning

1t fresh ground garlic salt

1t fresh ground black pepper

1t dry dill

2t dry tarragon

3-4c celery, green onion, purple

~ onion, and carrot sliced-chopped

1 lg. roasted red pepper - chopped

12oz. salmon - smoked is best

Leave the cream cheese at room temp for a couple hours.  *Neufchatel is French cream cheese, made in the Normandy region since the 6th century.  It has less calories and fat than the American version.  In a medium bowl, combine that and the eggs, using a fork and then a wire whisk.  Add spices and continue to blend as you prep and assemble the remaining ingredients.  Cut the salmon into long strips, then chop into small cubes.  Put these in a well buttered 9"x13" glass baking pan.

Add the chopped-sliced vegetables.  Whisk the egg mixture one more time then quickly, but carefully, pour it over everything in the pan.  Arrange anything that might have floated out of place, being sure the whole pan is evenly covered with all ingredients.  Bake at 325° ( -?- I forgot to set the timer 😕) Bake until the edges begin to brown and a toothpick inserted in the center area comes out clean.  Probably 30-40 minutes.

Check often though, after 20 minutes.  You want it just firm, but not so done that it's dry.  Cut into 12 squares, each of which contains about 150 calories. . .Lin

Black Bean and Bacon Breakfast Bake

12oz bacon - cut up and cooked crisp

3 mini peppers - sliced

1 purple onion - chopped

3 carrots - chopped and steamed a little

8 Brussels sprouts - quartered and steamed

1-2 cans of black beans - drained and rinsed

8 egg whisked 

1/3-1/2c half & half

6oz. sharp-strong cheese

Butter a 9" x 13" glass baking pan.  Arrange the beans and vegetables in the pan, top with bacon crumbles.  Whisk the eggs and half & half together.  Pour this mixture over everything, shake the pan when you're done so everything is coated.  Top with shredded cheese.  Bake for 30 minutes ± at 350°, until the edges are lightly browned and the center is set.  Cool slightly, then cut into 12 squares.  Each is approximately 150 calories.  These can be frozen then thawed and heated. . .Lin

Sausage, Potato and Spinach Breakfast Bake

1# breakfast sausage

1/2 med. onion - chopped

5 sm. potatoes - chopped

1/2 poblano pepper - chopped

4oz. fresh spinach - sliced

6 eggs

1/3c half and half

American Cheese

Remove the sausage from casings and break them up.  Brown the sausage and add the onions, potatoes, and pepper to the pan.  Stir and sauté about 10 minutes.  Pour this mixture into a buttered 9"x13" glass pan.  Quick steam the spinach until the volume is reduced by about half.  Arrange this over the sausage mixture.  Beat the eggs and half and half together and pour, gently, over everything in the pan.  Top with slices of American Cheese and bake in a 350° oven, for about 30 minutes. . .Lin

Sausage and Kale Breakfast Bake

12oz. breakfast sausage

1/2 lg. red onion

6-8 oz. chopped kale

4 sm. potatoes - sm. cubes

1 lg. roasted red pepper - chopped

5 lg. cloves garlic - minced

3-4T capers

8 eggs

1c cottage cheese

6-8 oz. crumbled-cubed feta cheese

Thaw the sausages so the meat can be squeezed out of the casings.  If' you'd rather have them in chunks, and don't mind the casings, cut each sausage into 4-5 pieces while still frozen.  Sauté sausage with a little of the onion, over medium heat, in a large non-stick pan, until partially cooked.  Mix together the next group of ingredients in the pan, and arrange in a buttered, glass 9" x 13" baking pan.

Using a rotary beater, combine a few of the eggs with the cottage cheese, beating hard to break down the lumps.  Add the rest of the eggs, beat a while longer then pour over the ingredients, and the feta crumble-cubes, in the baking pan.  Bake about 30 minutes at 325° or until a toothpick inserted, comes out clean. . .Lin

Cornbread-Sausage Breakfast Bake

12oz. breakfast link sausages

2 lg. chopped carrots

2 chopped stalks celery

1 very lg. chopped purple shallot

1 whole canned roasted red pepper

6 eggs - beaten in a bowl

3/4c milk

2c cornbread stuffing mix

1/2t sea salt

1/4t ground red cayenne pepper

6oz. grated sharp flavored cheese

~ Cut the sausages into bite-size pieces and fry.  When browned, put into a buttered 9"x13" glass pan.  Put the carrots and celery into the frying pan and cook them a little, for about 10 minutes, stirring to keep them from sticking to the pan.  Scoop these out and add to the sausages in the pan.  Add the shallot and the slice-chopped red pepper.

Combine the beaten eggs and milk.  Stir in the stuffing mix, salt and pepper.  Let this stand a while until it gets a little 'gloppy.'  Pour over everything in the baking pan, top with grated cheese and bake 25-30 minutes between 350°-375°, adjusting heat as needed until it looks like the last picture.  This makes 12 breakfast squares.  It will keep a few days in the 'fridge, and then can be put into a ziplock bag and frozen. . .Lin