Egg Bake is a necessity here on the homestead. Most of the year, we are overwhelmed with eggs. This is a super easy & yummy use of all those farm fresh eggs!
Use whatever you have on hand for a no BS, nutritious meal. Egg Bake can be prepped the day before or baked and frozen for easy reheating.
This recipe is more of a guideline. Measure with your heart! It's hard to mess up.
Easy Oven Egg Bake
Eggs - whatever you use! Duck eggs make the Egg Bake super fluffy. About 12 eggs work for a 9x13 pan
Milk - goat milk, buttermilk, whatever you have. About a cup - 1.5 cups.
Cheese - again, whatever you have. Preferably shredded. One cup(ish).
Spices - our favorite combo is Lowry's, pepper, & garlic. Measure with your heart.
Veggies - totally optional but make it oh-so-good. Also a perfect way to hide veggies for pickier eaters! Onions and green peppers are favorites around here. Use as a garnish, maybe around 2 Tbsp.
Meat - your choice! Breakfast sausage, ham, cheesy brats, steak, grilled chicken, meatballs, or ground venison are all delicious! Use as much or as little as you would like.
Whisk eggs until blended.
Add all other ingredients. Mix until combined.
Pour into greased cake pan. Bake at 325 F until fluffy and light-golden brown, about 45 minutes.
Egg Bake freezes and reheats wonderfully. Mix your ingredients the night before for an easy breakfast or whenever you have 5 minutes during the day for a low effort dinner!