Easy Breakfast Egg Bake

We had a wonderful, family filled Thanksgiving this past week. Our home was filled with friends and family and lots ofSlice of the egg bake food. We all had some great laughs and so it was sad to see them packing their bags last night. They had a long ride back to their own homes, so they were getting up early to head out.

I needed something that would serve a lot of people yet wouldn’t have me in the kitchen all morning cooking. With a long ride ahead of my guests, I wanted to give them something hearty for breakfast this morning. I threw this easy egg bake together and everyone loved it! I thought I would share what I did. You could easily use fresh vegetables in the dish, but as I was on a time crunch, I used canned items.

What I used:

1 can of mixed vegetables

1 can of sliced black olives

1 can of sliced cooked potatoes

1 1/2 teaspoons of Italian seasoning

1/2 cup of heavy cream (you can use milk)

3/4 cup of grated smoked gouda cheese

12 eggs

Salt and pepper to taste

Open all of your canned ingredients and pour into a non-greased 9×13 inch baking dish. Add the grated cheese and combine well.

All of the veggies in the baking dish

In a large bowl, whisk your eggs. Add the Italian seasoning and salt and pepper and cream. Whisk together well. Pour over your vegetables in the baking dish and then using a spatula, stir to distribute the vegetables evenly around the pan.

Egg bake before going into the oven

Bake at 350F for 30-35 minutes or until the eggs are fully cooked. Serve hot with a side of sausage and a nice glass of orange juice. This dish is perfect to set out buffet style for company!

Baked egg breakfast

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