Somber's Dish - Baked Eggs
When I'm hungry, I want an easy meal. I don't want to sit there and mess around with complicated stuff, especially not during breakfast. I want to shove my food in a pan, or an oven, let it cook, and then simply eat it.
This is one recipe I can make ahead of time and pop it into the oven the next day, and that's my kind of meal.
First thing's first, you should know that 'I'm not an all star chef, I'm an average 24 year old who's not exactly the best at cooking. In fact, I have been known to make more than one kitchen catastrophe. That being said, my recipe hubs will be made for those like-minded people out there, looking for something simple yet filling to make.
Armed with only a folder of simple recipes made by my family and myself, I thought I might share some of my favorites with the world. Today's recipe, which is simply a baked egg dish, is fairly easy to make. Most anyone can do it, provided that they can work a stove.
- 10 oz hash brown potatoes, Frozen
- 9-10 eggs
- 1/4th cup onions, chopped
- 1/4th cup green peppers, chopped
- 8oz cheddar cheese, shredded
- 1 pint of whipping cream, or half and half
- salt and pepper, to taste
How to make it
- Spray or grease the bottom and sides of a 9x13x2'' pan.
- Line the bottom of pan with hash brown potatoes.
- Crack eggs on top, breaking the yolks, but not scrambling them.
- Sprinkle with salt, pepper, and half of the allotted cheese.
- pour cream over the top.
- Sprinkle with onions, peppers, and remaining cheese.
- Cover and refrigerate over night.
- When you're ready to bake it, heat the oven to 350 degrees and bake for 40 minutes uncovered.
Thoughts to chew on
It tastes better if you let it sit in the fridge over night, before you pop the dish into the oven.
There are so many different things you can add to this, so don't be afraid to experiment.
Even though I myself wouldn't use egg-beaters, I'm sure if someone really wanted to, they could. Although I've no idea how they would taste, as I avoid using them.
- It tastes best when prepared the night before, covered in tinfoil, and left to sit for at least a few hours. The flavors mingle better together that way.
- Cooking times may vary, but normally it takes me 40 min. tops, but you might want to keep an eye around the 35 min.
- Half and half makes for a fluffier egg dish, with less over all fat.
- Use low-fat cheese, if you'd like to cut down on the fat content.
- You don't have to use peppers if you don't like spice, in fact, it tastes great without them too. You can always substitute them with skinless chopped tomatoes.
- If you want the flavor to have a spicy kick, add one or two drops of tabasco. For best results, mix it with the half and half.
- If you want to, adding just a pinch of fresh garlic adds plenty of flavor as well, and compliments the dish.
- Meat is also a great thing to add if you feel up to it. Simply chop some bacon, ham, or sausage into bite sized bits and pop them into the casserole dish under the top layer of cheese.
This is an easy meal, that can become a fun family favorite, and with a little creativity, the sky's the limit. It can be made mild, or it can have a spicy kick, the choice is yours, and that's what's so great about it.
I loved this dish as a kid, and it's great for those morning that you have to feed a moderately sized family, with only dirtying one casserole dish. I just pop it in the oven, and then I don't really worry about it too much. It'll feed six people easily, and could feed as many as eight or nine, depending on portion sizes.
Why I like this dish, is because it's a family favorite. The edges get this gentle crispiness to them, and the eggs on the inside are nice and fluffy. This hearty egg meal is great on it's own, or alongside other breakfast dishes, and in this household, we eat it about once a month.