24.5.14

In the Kitchen



Egg bake.  It's become part of our morning kitchen routine these last few months.  The variety is endless and no one has complained even once about having it everyday for breakfast.  {A huge bonus for me, because I'm just not that creative in the kitchen.}  

We start with a dozen eggs, a splash of cream or a few table spoons of butter, kosher salt and pepper.  Then we each add a hand full of veggies; mushrooms, green onions, grated carrots, diced potatoes, cheese, spinach, kale, or left overs from dinner the night before.  Pour everything in a greased 9 x 9 pan and cook at 350 degrees for about 30 minutes. I haven't tried it yet, but you could also make this on the stove top.  It would be nice to not heat up an oven during the warmer months.

What's going on in your kitchen right now?

6 comments:

  1. Ooh, this sounds lovely- I hadn't thought to bake eggs like this! I am going to try this for breakfast tomorrow morning.
    We're enjoying open faced veggie sandwiches on homemade sour dough, lately. :)

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  2. We've been enjoying baked eggs here lately, super easy and so good.

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  3. I make baked eggs for dinner a lot in the warmer months. It's great with salad and crusty bread.

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    Replies
    1. Oooh, crusty bread.... with fresh mozzarella!

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  4. I have been in search of an easier, quicker recipe for egg bake--thank you! We gathered chives, cut up a red onion, grated a carrot & some cheese into ours today for lunch. Delish. I couldn't imagine not having a small flock of chickens in my yard...there's always something to eat. :)

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    Replies
    1. You're welcome! I'm glad you liked it.

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