Tuesday, July 5, 2011

Yummy Breakfast Egg Bake

Breakfast Egg Bake

2 dozen eggs n (seriously folks... welcome to the world of a large family)
half an onion (more or less)
Cut up spinach (whatever was left in the bag)
Sliced fresh mushrooms (well, maybe not so fresh as I was using up a previously opened package)
milk (about "so much" ... like in scrambled eggs)
A handful of flour
a healthy sprinkle of baking powder
a dimple of salt
sprinkling of pepper
1 lb. turkey bacon cooked ( gross.. gag me... we have the real REAL deal in our freezer but I wanted to use up the disgusting store bought stuff first.)
and LOTS of cheddar cheese. Rule #1: You can never have too much cheese.

Mix it all up, spray a huge lasangna pan with Pam, pour it in.

Bake at 425 for 15 minutes, then turn down to 350. Bake for about a half an hour, or until knife inserted into the middle comes out clean.

You can serve this with fruit, or bagels with REAL butter, or toast, or nothing. It is delicious by itself. My favorite way is a nice piece with a cup of coffee.


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