My Morning Go-To: EGG BAKE!

Egg bake is such a great go-to  breakfast and reheats really well. It takes little to no effort to make (seriously, so easy!) so it is perfect for throwing together the night before and then portioning in ready to go containers. I have been getting a lot of requests lately for my egg bake recipe. It looks like I am not the only one that lacks the time or energy to make a proper breakfast in the morning. Glad to know I am not alone!

Though I really cannot take credit for this recipe. My sister, my best friend – Melissa – has been egg baking for years. About 6 years ago (wow, it doesn’t feel like it was that long ago), I lived with my sister and her husband. Living with them was some of the most fun I ever had. When we were roomies, Saturday nights were spent with friends around the kitchen table playing cards. Hand & Foot – if you haven’t played it, look it up, its fun. Our card nights were full of good food, a lot of laughs, too much alcohol, and sometimes a southern accent (only on a good night!). Everyone knows that the best morning cure after a night of too much alcohol is a really good hearty breakfast. We always woke up (at noon) to a fresh egg bake. It does the trick!

My sister seems to always have an egg bake on hand whether it is in fact to cure a hangover or just something quick to eat before heading out for the night to darts or to the Trail of Terror! So thank you Melissa, for my love of egg bakes. I only started making them because of you!

That is the great thing about sisters you know, all the things you get to learn from them! I am grateful to have two wonderful sisters to learn from ❤


So for all those who have asked – here is the egg bake recipe! Which after you read you will realize, it is the easiest thing to make.


Egg Bake

What you need

8 eggs, whisked

2 tbsp olive oil, to saute and additional to grease the pan

1lb breakfast sausage, of your choice (I use pork sausage).

1 cup sliced mushrooms

1 green pepper, diced

1 sweet onion, diced

2 sweet potatoes or white potatoes, sliced

1/2 cup cheese to top (optional)

What to do

  • Preheat the oven to 350 degrees
  • While oven is preheating, brown the breakfast sausage in a skillet over medium heat.
  • Slice your potatoes and throw them onto a baking sheet and place in the oven for 15 minutes to soften the potatoes. If you don’t cook them before putting them in the bake, they will come out raw when everything else is cooked.
  • Dice your green pepper, sweet onion and mushrooms and set them aside in a large mixing bowl.
  • When the potatoes are done, cut the the slices in half and add to the mixing bowl.
  • Throw the cooked sausage into the mix.
  • Add your whisked eggs to the mixing bowl and mix well to incorporate.
  • Pour mixture into a 9×9 greased baking pan
  • Top with cheese (if you wish!)
  • Bake for 45 minutes
  • ENJOY! And eat for days to come! 🙂

Note: When you first pour the mixture into the baking dish, it is going to look like your veggie to egg ratio is way off. Rest assured, the eggs will fluff up and rise around the veggies/meat while it cooks and it will turn into a thick, goldeny delicious egg pie!

These are my go-to ingredients. You can really add anything you want or anything that is in the fridge that you want to use up!

I am thinking of turning this week’s egg bake into a greek style pie with kalamata olives, spinach, cherry tomatoes and feta cheese. Don’t tell my husband though – he really loves his traditional egg  bake!

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