I feel like an egg bake is kind of a weird recipe to get super excited about, especially with summer upon us. But I’ve made this 3x in the last 2 weeks, and I’m showing no signs of slowing down! So what is an egg bake exactly, well… it’s like a crustless quiche but without the heavy cream.
You can make an egg bake with whatever little bits and pieces you have leftover in the fridge, (much like a frittata). In fact an egg bake is almost the same thing as a frittata with one exception, you don’t cook the egg mixture on the stove top.
Part of why I love egg bakes, (what and unappealing name) is that you can make huge batches with 12-16 eggs in a pan, whereas a frittata is usually about 6-8 eggs max. So what I’ve been doing is making a large egg bake at the beginning of every week, (as part of a food prep afternoon). Then depending on the week we’re having I package it accordingly, if we’re eating breakfast at home I just leave it in the pan I baked it in. But if we’re having an extra early morning week, (read 5am) I cut the egg bake into squares, and place it into individual containers that we can just pull out of the fridge in the morning.
I’ve even started bringing this camping on the weekends because it’s so convenient, packed with protein and veggies, and delicious cold – straight out of the cooler. I just use ziplock bags when we’re camping to keep it simple, and save space in the cooler. I’ll have to try and get a quick video next time of our pour over coffee camping set up, and the pre-made egg bake breakfasts.
My method with egg bakes is pretty simple:
- Check and see what’s in the fridge.
- Grab 2-3 veggies.
- Cooked sausage or bacon bits are good, but not vital.
- Cheese is a must for us – intensely flavored cheeses like sharp cheddar or feta are always great. (Use a flavorful sausage or bacon if you’re dairy free and add 1/4 cup coconut milk to the egg bake for best texture.)
Next, I cook any ingredients that need a bit of time on the stove like meats, onions, or veggies that need to be pre-cooked because the egg bake only cooks for about 20 minutes, (which isn’t enough time for the veggies to become tender.
Then I place the veggie/meat mixture into a baking pan, sprinkle with cheese, and pour the egg mixture over the top.
After 15-25 minutes in the oven the egg bake will be puffed in the middle and ready to eat. I would start checking yours at 15 minutes even though most of the time it take 20-25. The cooking time varies slightly every time depending on how hot the veggie mixture is when you put the egg bake together.
I got the idea for this egg bake from a friends Instagram account where she often posts photos of what she makes for her family. As I read her description about the crustless quiches she made with sausage, tomatoes, spinach, onions, and sharp cheddar cheese, I knew I had to make that right away. I don’t know if this recipe bears any resemblance to, or would live up to hers, but I know we’ve been loving it!Print
- 4 Tablespoons butter or avocado oil
- 8 ounces Italian sausage, hot or mild, about 2 sausages.
- 2 cups washed baby spinach, 2 ounces
- 3/4 cup diced purple onion, 3.5 ounces
- 2 cups halved cherry tomatoes, 8 ounces
- 1/4 cup chopped herb of choice, basil is my favorite, but cilantro is really nice too
- 2 cups grated sharp white cheddar cheese, 4 ounces
- 1 dozen eggs
- Sea salt and freshly ground black pepper to taste, I used 1/2 Teaspoon salt and 1/4 Teaspoon pepper
- Extra tomatoes and basil for topping if you’d like
- Preheat the oven to 350ºF.
- Place a 9″ skillet over medium high heat. Add the butter to the skillet, when it begins to sizzle add the sausage and cook through. You may not need the butter if your sausage has a lot of fat in it, I used a chicken sausage, so I needed to add the butter.
- When the sausage is cooked, add the baby spinach and diced onion to the pan. Sauté just until the spinach wilts, about 2-3 minutes. Remove the pan from the heat and stir in the cherry tomatoes and chopped basil.
- Spread the sautéed mixture evenly over the bottom of a 9″x13″ pan, and sprinkle the cheddar cheese over the top.
- Crack the eggs into a bowl, season with the sea salt and pepper, and whisk them thoroughly together. Pour the egg mixture over the top of the veggies and cheese, and place the pan in the oven.
- Bake for 15-25 minutes, or until the egg bake puffs up in the middle, and the eggs are set. Remove the pan from the oven – serve immediately or let it cool for 15 minutes before cutting it up, packaging it as you’d like, and refrigerating it for later. This egg bake will keep for 5-6 days in the refrigerator. I’ve even frozen some and defrosted it 2 weeks later which also works really well.