Mother’s Day Savory Egg Bake
A delightful egg bake that’s perfect for Mother’s Day brunch, lunch, or dinner, packed with cheese, veggies, and optional meat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheese (cheddar or your favorite)
- 1 cup diced vegetables (bell peppers, tomatoes, or spinach)
- 1 cup cooked and crumbled bacon or sausage
- Salt and pepper to taste
- Fresh herbs for garnish (like chives or parsley)
- Butter or oil for cooking
Instructions
- Preheat the oven to 375°F (190°C).
- Crack the six eggs into a large mixing bowl and add in the milk. Whisk together until light and fluffy.
- Add salt and pepper to taste.
- Stir in the shredded cheese and your choice of diced vegetables.
- Crumble the cooked bacon or sausage and fold into the egg mixture.
- Grease a 9×13 inch baking dish with butter or oil.
- Pour the egg mixture into the prepared baking dish and spread evenly.
- Bake for about 30 minutes, or until golden and the center is set.
- Remove from the oven and let cool for a few minutes before cutting into squares.
- Garnish with fresh herbs before serving.
Notes
Great way to use leftovers; feel free to substitute veggies and meats based on your preference. Can be made vegetarian by skipping meat.
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Mother's Day, brunch, egg bake, savory, breakfast casserole