Wake and Bake Breakfast Eggs
Enjoy a great casserole recipe for breakfast. Wake and Bake Breakfast Eggs, from Romancing the Stove by Amy Reiley, is a wonderful dish that can be prepped the night before, so you don't have to worry about putting it together in the morning. Just pop it in the oven and enjoy.
Serves4
Cooking MethodCasserole
Ingredients
- 2 small zucchini, chopped
- 1 yellow bell pepper, chopped
- 1 medium shallot, minced
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 3 tablespoons milk
- 1 1/2 cup egg beaters or other liquid eggs
- 2 ounces ripe Brie cheese (rind on), cut into 1/4-inch pieces
- 2 tablespoons Gruyère cheese, grated, (added during cooking)
- 1 clove of garlic, chopped
Instructions
To Make:
- Coat a nonstick pan with cooking spray. Over medium heat, sauté zucchini, bell pepper, shallot, garlic, oregano and 1/4 tsp salt for 3-4 minutes, until zucchini is soft and shallot begin to brown. Remove from heat and stir in lemon zest.
- In a separate bowl, stir together flour and milk with a whisk until mixture is lump free.
- Add egg beaters and salt to milk mixture, whisking until thoroughly combined. Gently stir in Brie.
- Coat an 8x8 baking dish with cooking spray. Spread vegetable mixture in the bottom of the pan. Pour egg mixture over the top. Cover with plastic wrap and hold in the refrigerator. Dish can be kept, refrigerated, overnight.
To Bake:
- Preheat oven to 325 degrees F.
- Bake, uncovered, for 22-25 minutes or until eggs are just set (once you can shake the pan and it doesn’t jiggle). (Baking time may take slightly longer in a glass baking dish.)
- Remove from oven and sprinkle with Gruyère. Put the baking dish under the broiler for an additional 3-4 minutes, until the top has turned golden brown.
- Cut into squares and serve warm or at room temperature.
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