I love eggs for breakfast. I would take eggs over pancakes or french toast for breakfast any day. So, it might seem kind of obvious that I love egg bakes. They are easy and inexpensive to make. And I can eat breakfast off of one egg bake for about a week. Yep, just cut it into pieces, put it in tupperware and reheat.
An egg bake is pretty much a larger, rectangular version of the crustless quiche. If you feel better starting your day saying that you are eating crustless quiche instead of an egg bake, you could probably say that without getting too many arguments. Po-tay-toes, pa-TA-toes.
Here’s the deal. We bought a ton of vegetables(a good thing, right?). Then my parents came into town and brought me 1/2 their gardens worth of vegetables(another good thing, right?). Well, this all happened to be within about 2 days of each other. Despite my best efforts, I couldn’t eat all the vegetables before they were going to spoil.
So, I cut up a small onion, a green pepper, a container of mushrooms, minced some garlic, shook in some pepper, threw in a handful of cheddar and sliced up a few tomatoes all while my oven was preheating to 350F. Pretty genius to multitask like that, huh?
I mixed everything but the tomatoes with a small carton of egg substitute. Why I bought it, I have no idea, because we usually use real eggs, but it was also going to expire within the week.
Once combined, pour into a greased 9×13 pan. Top with sliced tomatoes.
Bake for about 30 minutes or until eggs are set in the middle. The baking time can vary on this depending on the amount of vegetables you use. So, I set the timer for 20 minutes and check on it about every 5 minutes there after.
In conclusion: By spending about 45 minutes making an egg bake(or crustless quiche), you can use up vegetables that would otherwise spoil and wake up to breakfast already made for a week. Not a bad way to start the day. Not bad at all. So, what are you waiting for? Go make yourself some breakfast.