Thursday, May 22, 2014

Make Ahead Egg Bake

Goooo Marriott!  This week is Associate Appreciation Week at my hotel.  Each manager picks a day and does something nice to show everyone our appreciation for all of their hard, work day in and day out.  Obviously, I decided to cook something, but was perplexed as to what I could make (homemade) that would feed a lot of people.  

Enter my family's recipe for egg bake.  I know I've shared many family recipes with you, but this one goes back as far as I can remember.  Pretty much for every holiday around our house an egg bake was made.  Christmas morning...egg bake.  Family in from out-of-town...egg bake.  Easter...egg bake.  Thanksgiving (morning of)...egg bake.  Four kids hungry for breakfast...egg bake.  

I have enjoyed this about a million different ways with a variety of different vegetables and meats.  The beauty of this dish is that it feeds a lot of people and you can make it ahead of time.  And it is delicious!  Use the base (eggs, milk, cream, spices, bread) as a blank canvas to create your own egg bake!  

Make Ahead Egg Bake
14 ounces of 'lil smokies pork sausage (or any breakfast meat)
1 red pepper, diced
1 green pepper, diced
1 1/2 cups onion, diced
18 eggs
1 cup whipping cream
1 cup milk
3 teaspoons salt
3 teaspoons dry mustard
3 teaspoons hot sauce
2 cups cheddar cheese, shredded 

Chop up the 'lil smokies or any other meat and throw into a preheated skillet.  Cook until brown.  Add peppers and onions and cook for about 5 minutes until softened.  Remove from heat and let cool while you prepare the other ingredients.  

In a large mixing bowl, crack all 18 eggs.  To the eggs, add cream, milk, salt, dry mustard and hot sauce.  Using a whisk, break the yolks and stir until everything is combined and then add the cheese.  Switching to a rubber spatula, add the sausage/pepper mixture and stir until combined.  

Prepare baking dishes by spraying with non-stick cooking spray.  I used 2 round tart pans and 1 square      9" x 9" glass pan.  Pour mixture in pans, cover with plastic wrap and refrigerate overnight. 

When ready to bake, preheat oven to 375 degrees.  Place in oven and bake until center is firm, about 40 minutes.   When finished simply remove from oven and let cool for at least 15 minutes.  Slice and serve.

I made this for about 15 people.  Cut this recipe in half and you have just enough for a 9" x 13" baking dish. This will feed about 6-8 people. 

Depending on the size of your pan, cooking times will vary.  Use the center of the egg bake as your guide.  Once it is firm, it is done.  


  1. You don't say what kind of bread or what to do with it. I'm trying to make something for my 80 year old neighbor lady that fractured her back.

    1. Oops! Thank you for catching this! I used soft white bread and an entire loaf, excluding the butts. I will amend the recipe now so it reflects this!

    2. I’m out right now and I don’t have the recipe with me. It might be just a little less than an entire loaf. That is very sweet of you to do for your neighbor!

      I would add half of a loaf and then if that seems to have soaked up most of the eggs, stop there. If it is still really soupy, and a few more pieces at a time. Even if it isn’t exact, the recipe is very forgiving!


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