Over the weekend, we made the easiest egg bake ever!
This is a “old stand-by” recipe for our house and typically is part of our Sunday after church meal. Most everyone in the family eats a slice of this between toast as sort of an omlet sandwich. It is fast and easy. The recipe is a no-fail recipe that can easily be adjusted to feed any number of guests. When we have overnight company, I serve this, fruit and muffins for an easy simply breakfast. Here’s the recipe.
Take a 9×13 pan and spray with cooking spray. Sprinkle some shredded cheese over the bottom on the pan. Crack 6-12 eggs into the pan.
If you are feeding more people, use 12 eggs and it will be a bit thicker. If it’s just two of you, it would work to use a 9×9 pan and only use 4-6 eggs. When all the family is home I use 20 eggs in a jelly roll pan. Like I said, it is a VERY forgiving recipe.
After the eggs are in the pan, take a fork and flatten the yolks. Now add any ingredients you would normally like in a omelet. Ham and mushrooms is real popular choice at our house. Sprinkle another layer of cheese over the eggs and bake in a 350 degree oven for about 20 minutes. Make sure the eggs are no longer runny. Take it out of the oven and cut into serving size pieces.
This is a good recipe to have your children help with as it is easy and sure to be a success. Another added bonus…eggs are a cheap meal!