It must have been during our first year in Colorado, when we had a whole bunch of eggs about to go bad in the fridge, that I mentioned to Rob that I wanted to try to make a dinner egg bake. His eyes completely lit up and he got that little giddy smile he gets when something delicious is coming his way.
The introduction of the dinner egg bake in our house came at a time when I was first learning how to cook and experimenting with different meals. I was on a ridiculously easy, limited steps recipe kick where I could just throw a whole bunch of items together and call it good (remind me to tell you about meat rice).
Fast forward to today, and the dinner egg bake is still a hit around our house. I will make a big casserole dish of it for dinner and Rob will eat it for the next few days as lunchtime leftovers. I also make it on a Sunday when we have a busy week coming up so we have dinners ready to heat up when we get home. Even Zoey, who used to hate eggs until recently (when we discovered her love for them if you add cheese and cover her eggs in salsa), devours this egg and vegetable combo.
Over the years, I have perfected the dinner egg bake. The right amount of cheese mixed in with the eggs and spread on top. The ratio of milk to egg. The addition of half-boiled potatoes to the bottom layer. The sprinkling in of different spices to liven up the taste. The warmed salsa on the side. While your slices of dinner egg bake are dense, they are lightly filling. Rob and I both usually finish our meals feeling full, but not uncomfortable.
But the truly best part about an egg bake? You can literally put in anything you want. It is the perfect fridge clean out dinner. Half a pepper, the leftover broccoli, the rest of the spinach, the sausage you have had in the freezer for a little too long. The potatoes that you forgot about. Toss it all together, cover it with some eggs and milk, and bake it for a while. You will find yourself with a cleaned out fridge and a tasty meal on the table.
If you plan to make enough egg bake to last throughout the week, I highly recommend this Baking Dish with Lid. We have two that my mom bought us during my baby shower and I absolutely adore them! It cuts down on the saran wrap and tinfoil needs because you can just throw on the lid and find space in the fridge (which you now have because you cleaned it out with your dinner egg bake).
Have you ever tried a dinner egg bake? What are your favorite ingredients to put in it?
- 3 large Russet potatoes
- 1 bell pepper, chopped
- 1 cup spinach, chopped
- 1 cup colby jack cheese
- 1/2 cup mushrooms, chopped
- 1/2 large onion, chopped
- 1/2 cup milk
- 15 eggs
- 1 tablespoon pepper
- 1 tablespoon oregano
- 1 tablespoon basil
- 1 tablespoon paprika
- Cooking spray
- Boil potatoes until partly soft.
- Preheat the oven to 375 degrees.
- Whisk together eggs, milk, half of cheese, and seasonings.
- Spray a large casserole dish with cooking spray.
- Spread potatoes over bottom of casserole dish.
- Spread tossed together vegetables over potatoes.
- Cover with eggs.
- Top casserole with remaining cheese.
- Bake for 45 minutes, or until a fork comes out clean.