If you want to impress your family or friends for brunch, make an egg bake! In this era of recycle and re-use, why not do the same with leftovers? I often have a bit of this or that left over and usually have veggies. It is so simple to throw them into an omelet or an egg bake the next day, but also keep in mind you might also want to use them in a soup, or blend them to make a puree.
Egg bakes make a great brunch and will usually last for a couple of days if properly stored in an airtight container in the fridge. This makes for quick, healthy weekday morning breakfasts that can be reheated easily! Look around and see what you’ve got on hand… I almost always start with sauteed onions, because we love them! If you don’t happen to have any left over protein like chicken or beef, go for some lunch meat and/or a combination of cheeses! Bill isn’t a big fan of mushrooms, though he does like the flavor. I’ve gotten creative and have learned how to “conceal” particular ingredients so he doesn’t necessarily notice them. Following a recent gathering of friends, I had about a half a dozen left over stuffed mushrooms and some Focaccia bread, which is a flat oven-baked Italian bread that is popular in Italy. It’s usually seasoned with olive oil and salt, and sometimes herbs. I knew he would like the flavors in the filling of the mushrooms, so I mixed it with other flavors and textures of fresh ingredients that ended up making a delicious dish! Go ahead, get creative and use what you have on hand!
6 Eggs, scrambled
1/2 to 3/4 Cup Half & Half, fat free
1 Onion, chopped
1 Tablespoon Oil
Ham Lunch Meat, chopped
Stuffed Mushrooms, filling removed and sliced
1/2 Zucchini, chopped
1/2 Yellow Bell Pepper, chopped
Spinach, fresh chopped
2 Tablespoons Thyme, dried
2/3 Cup Cheddar Cheese, shredded
1 Cup Focaccia Bread, cubed
Salt & Pepper, to taste
Preheat oven to 350 degrees.
Saute the onion in the oil over medium heat until they become translucent. Add chopped ham and cook until slightly browned. Season with salt & pepper and combine with the filling from the stuffed mushrooms and heat through.
Add chopped vegetables to the onion mixture spread into a prepared 8 X 8 baking dish
Top with chopped spinach and sliced mushrooms (I put them only on half for Bill!). Top with shredded cheese and cubed focaccia bread.
Whisk together eggs and half and half until combined.
Pour the egg mixture gently over the ingredients in the dish. Bake uncovered for 45 minutes to an hour or until the casserole is solid and golden brown. on top!
Allow to set up for about five minutes before serving hot!