The Easiest Egg Bake

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!

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