Egg Bake with Chicken & Lots of Vegetables

This turned out SO well, in spite of forgetting to set my timer and going past my estimated baking time by about 20 minutes! 😯 No doubt about the vegetables being well cooked, that's for sure!

Preheat your oven to 350°

CHOP or SLICE:
1-2 lg. carrots
3-4 ribs of celery
a big handful of broccoli florets
6oz. roasted chicken
a generous amount of fresh greens
~ I used baby arugula and spinach
SHRED: 6-8oz. strong flavored cheese

Next, put the following in your blender jar:

8 lg. pasture raised eggs

1/3-1/2c liquid - I used coconut milk. Chicken broth would also be good.
3T Buckwheat flour - in spite of its name, this IS gluten-free!
1/2T baking powder
a big shake of smoked sea salt
- or- smokey paprika
1t± oregano leaf
1t black+cayenne pepper
1/2T good quality curry powder

Layer the vegetables in a buttered 9-13" pan. Add the chicken and greens. Pulse everything in the blender, just until smooth. Pour over the vegetables. Gently move everything around with a spatula to coat everything with the egg mixture without disturbing the layers. Sprinkle the shredded cheese over everything. Bake ? probably 35 minutes or until sides are browned and the center is firm.

I omitted onion from this recipe since I'll be sharing it with my Old-Man-Puppy Oliver 🐶 . . . Lin

Pepper, Ham and Onion Manchego Egg Bake

Preheat your oven to 350° In a big, well buttered or oiled baking pan, put the following chopped-sliced ingredients you've sautéed for 5 minutes:

3 mini peppers + 1 green bell pepper

1 lg. onion

2-3 big garlic cloves

Add 6oz. smoked ham cut in small pieces or some cooked, crumbled bacon.

In a large bowl combine the egg mixture:

1 dozen large, pasture raised eggs

6oz. sour cream

3/4c chopped sun dried tomatoes in EVOO 

1/2T - 1T crushed Italian Sofrito seasoning

1/2c corn flour 

1-1/2t baking powder

Whisk these together until everything is well combined. Pour this over the vegetables in the pan, then top with cheese.

8oz. Manchego (sheep's milk) cheese - cut in small cubes

Bake 25-30 minutes, until browning at the edges, the egg are set and the cheese has melted. Cool 15 minutes before cutting into squares. Serve with fresh fruit, toast, crackers or just as is. This makes a lot, but you can also freeze any leftovers. . .Lin

Vegetable, Ham and Cheese Egg Bake

• 8 jumbo eggs
• ⅔c sour cream
• ½c half & half
• 1t black pepper
• a sprinkle of salt
• 1c parmesan cheese
• Roasted Garlic and Herb Seasoning 

Whisk all this together in a medium glass bowl.

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• 12oz. mushrooms
• 10-12 green onions
• 1-2 large colorful bell peppers
• 2T EVOO
• 5oz. spinach - remove stems then slice thin

~.      ~.      ~.      ~.      ~. 

• 8oz. precooked ham cut into rough chunks
• 6-8oz. American cheese slices

Chop the vegetables and sauté in the olive oil, adding the spinach at the very end, for a total of 10 minutes. Grease a 9"x12"x2" pan and put about a cup of the egg mixture in the bottom.  Add half the vegetables, half the ham and top with half the American cheese torn into strips. Repeat these layers, sprinkle on a little more parmesan. Bake in a preheated 350° oven for 45 minutes. Shut off the oven and leave it there another 10 minutes.  Cool before cutting into squares. . .Lin 

Chili-Lime Vegetable and Bacon Egg Bake

In a medium glass bowl, combine:

3T corn flour

2t+/- baking powder

1½t Little's Cusine Chili Lime seasoning

~ whisk together then add:

⅓c sour cream

2T water

2T white balsamic vinegar

1c feta cheese crumbles

8-12 eggs

Whisk again then pour over 4-6 cups of whatever vegetables you have in your garden or 'fridge, in a greased 9"x13"x1" glass pan.

Top with ¾-1# chopped bacon you've precooked, drained and placed on brown paper, until crispy.

Bake this covered, in preheated 350⁰ oven for 20 minutes.  Uncover and continue baking another 10-20 minutes or so, until everything's looking nicely baked.

I used an 8"x11"x2" glass pan, which holds 30-40% more, so, due to the depth, my total time was more like 45-60 minutes.  After the first 20 minutes, I dropped the oven to 325⁰.  Check with a toothpick.  If it comes out clean and the top is set, it's done.

This is great, versatile option to have in the 'fridge for breakfast, lunch or dinner. . .Lin

A Big Vegetable, Cheese, Egg Frittata

5-8oz. kale leaves

Some people I'm close to are sanding the hardwood floors in the home they'll move into soon.  I think bringing them brunch and snacks for later would be appreciated, so. . .It's Frittata Time!  In a small pan, put the torn kale into a small pan containing a little well salted water and steam, covered, 10 minutes or so.  Turn off the heat and let stand a while.  Chop the tomatoes into a small bowl and set aside.

Chop, slice, or cube the vegetables shown, into a big bowl.  Season with salt, pepper and chili-lime seasoning.  Drizzle ½ stick melted butter over all, toss well.  Put the vegetables on a parchment paper lined cookie sheet with sides.  It's better to split this with half on each of two large sheets.  I only used one and the vegetables ended up more steamed than roasted.  Roast until sizzling and cook about them about half way to being done, at 400°.  Put them, and the drained, dried kale and tomatoes, into buttered baking pans.

2T corn flour

1t baking soda

1t baking powder

1 dozen large eggs

1c half and half

1c farmer's cheese*

In a medium, bowl, whisk the dry ingredients together then drizzle in ¼c half and half, whisking quickly to keep lumps from forming.  Beat or whisk the room temperature eggs, remaining half and half and the crumbled farmer's cheese.  *You could use ricotta or small curd cottage cheese if you can't find farmer's cheese.  Pour over the vegetables and top with 1c of a good quality, strong flavored, grated cheese.   Bake at 350° for about a half hour, until the eggs are set. . .Lin

Bacon and Vegetable Egg Bake

8 lg. beaten eggs
4oz. chopped spinach
4oz. sliced tiny mushrooms

¼lg. chopped purple onion

5 sliced mini peppers

¾c crumbled bacon
3 chopped tomatoes

Beat the eggs in a medium bowl.  I started with 6 then realized 8 would work better.  Butter a 12"x9"x3" glass baking pan.  Layer the vegetables in the pan, in the order they're listed.  Pour the well beaten eggs over the vegetables in the pan.  Sprinkle the top with a little strong-flavored grated cheese.  Bake at 350° for 25-30 minutes.  Cool 10 minutes then cut into squares.  This keeps well, covered, in the 'fridge for several days. . .Lin

Gorgonzola-Florentine Egg Bake

8oz. chopped baby spinach
½ lg. yellow onion - chopped

1 med. tomato - chopped

¾c Gorgonzola crumbles
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

Cowboy Breakfast Bake

3/4# bacon - cut in small pieces

4 sm.-med. Yukon Gold potatoes

(I used all 6 and it was too many)

(I did not use the curry paste)

1 lg. orange pepper

2T olive oil

1-2t rosemary seasoning *

1-1/2c thin-sliced celery

6 eggs - lightly beaten

1/2c milk (or half & half)

1/3c corn flour

1t baking powder

1 can white chili beans

7oz. sharp flavorful cheese

Fry the bacon in a medium non-stick pan, until brown and crisp.  Drain the grease and put bacon on brown paper or several layers of paper towel.  Pour the drippings into a can leaving any brownings in the pan.  

Chop the potatoes into small pieces.  Put into a medium size bowl.  Add the pepper that's been seeded and cut into 6 pieces.  Drizzle with olive oil and sprinkle with the seasonings.  Put the peppers on a jelly roll pan covered with parchment paper and roast in the oven at 375° just until they start browning around the edges.  Meanwhile, put the chopped potatoes and celery in the bacon pan and sauté until the celery goes translucent and the potatoes begin to brown a bit.  Scoop all this out and add it to the pan the peppers are roasting on.  Return this to the oven for another 15 minutes or so.  Remove the peppers, peel and chop back into the bacon pan.  Add the potatoes and beans.  Mix together.

Beat the eggs with a wire whisk in a medium size bowl.  Add milk then slowly spoon in the corn flour and baking powder that have been mixed together.  Whisk all this well, then add everything in the pan to the bowl.  Stir together and pour into a greased 9"x13" glass baking pan.  Shred the cheese over the top of this, then sprinkle on the bacon.  Bake at 350° until a toothpick inserted in the center comes out clean.  20-30 minutes or so.  Makes 12 good size breakfast squares that keep well in the fridge or can be frozen.  Reheat in the microwave for a quick breakfast. . .Lin

Another Bacon-Egg and Vegetable Bake

1/2# bacon

6 jumbo eggs

1/2c Spicy Hot V-8

1T roasted garlic granules

1T dried parsley

1t each: black pepper & seasoned salt

2 med.-lg. carrots

1 med. purple onion

1 yellow pepper

1 med. tomato

2T bacon grease

1/2c Jiffy corn muffin mix

4oz. Velveeta cheese

3oz. sharp white cheddar

Cut bacon into small pieces then fry until well browned.  Tilt the pan to let the grease run off to one side, away from the cooked bacon.  Combine next 5 ingredients and whisk together.  Add all the chopped-sliced vegetables, bacon grease and the Jiffy mix.  Stir this together with a wooden spoon.  Pour into a greased 9"x13" glass pan.  Top with bacon crumbles, grated cheddar and little crumbles or cubes of Velveeta.  Bake at 325° for 30 minutes, turn oven off and leave in the oven another 10 minutes before removing to cool.

This freezes very well when cooled and cut into squares.  A little piece of waxed paper or cellophane between each will make them readily available on a busy morning.  Separate them that way, then put all of them into a heavy ziplock bag and freeze.  Or put them each in an individual sandwich or snack size zip-seal bag, then into a larger one to keep them together in the freezer.

In the morning, pop them into a lunch box or bag for later - or put on a little plate and microwave a minute or so for a quick breakfast. . .Lin