Description
An easy, heart-warming breakfast that can fill everyone at your morning table. Use up your leftovers and toss it in the oven with cheese and cracked eggs. Makes however many servings you’d like. In this case I used three eggs for two people. Making ahead/storage: The elements of your base can certainly be made ahead, depending on what the dish is. Once the eggs are baked on top, it’s best eaten fresh.
Ingredients
Scale
- Olive oil and/or butter
- 3 Whole eggs
- About 3 cups Cooked base of vegetables (In this case, I sauteed bunch of baby kale with olive oil and salt, then a few ounces of quartered cremini mushrooms with olive oil, salt, and minced garlic, and mixed those with some chopped up cooked ham and some crumbled white cheddar. You can also add a splash of cream, bread crumbs, grated cheese, or a variety of other things.)
- About 1 cup of meats, beans, etc.
- 1/2 cup grated cheese of choice
- Salt & Pepper to taste
Instructions
- Heat oven to 325F.
- Grease your baking dish with olive oil and/or butter. Spread out your base, make wells for the eggs, and crack the eggs directly on top of the base.
- Cover with pinches of salt and pepper (and grated cheese or bread crumbs, should you be into such a thing). It’s okay if they spread out a bit.
- Bake uncovered until the whites are set, somewhere between 15-40 minutes (depending on how warm and thickly spread the base is and how cold the eggs are). You can prod the eggs with a fingertip or a utensil to see how set they are. Remove from the oven and spoon onto plates.
- Category: Breakfast