I’ve been on a breakfast/brunch binge lately when it comes to recipes. When you don’t know what to have for breakfast, lunch or even dinner, some eggs and whatever else you might have on hand can be combined for a tasty and satisfying meal. Whether it’s just you, you and your significant other, or a houseful, this Veggie Egg Bake recipe can fill the need.
Some egg bakes use cubed bread that soak up the eggs and become heavy. This bake, however, has substance from the potatoes but is lighter and more soufflé-like in texture. Plus, with all the delicious vegetables, you don’t even miss that there’s no meat in it.
The prep for this dish is easy and I only used one knife, the Trimmer, for slicing the mushrooms, carrots and roasted red peppers.
This is also a great make-ahead dish. You can put it all together and bake it immediately, or assemble it the night before and bake it the next day. You can also assemble it and put it in the freezer for up to three months before baking.
With summer coming, maybe you’ll be opening your home to vacationing family and friends. Think about making this egg bake now and freezing it to bake later for your guests.
Barbara Singer is our resident home cook and has been part of the Cutco family since March 1990. Barb has always had an appreciation and love for cooking which she attributes to her Italian mother who was an excellent cook. Barb has her mother’s recipe box which she refers to often. She enjoys trying new recipes and adding touches to make them her own and particularly enjoys baking, considering cheesecake to be one of her specialties. She uses her husband, children and co-workers as taste-testers for the new recipes she tries. Barb says she can count on them to be honest and let her know if it’s a winner or a loser.