Are you looking for an easy and delicious Mother’s Day breakfast or brunch idea? This Baked Bacon & Eggs makes a large casserole dish full of cheese-y scrambled eggs, topped with bacon. They are probably the best eggs I’ve ever had!
I’ve never thought about cooking eggs in the oven, except as part of a breakfast casserole (which we are quite fond of as evidenced by this, this and this!) – but these are basically scrambled eggs baked in the oven! Convenience…I love it. I originally got the idea from when she posted her family’s recipe for ‘Christmas Eggs’. I decided I would make them for one of our many breakfast suppers. However, as per usual, I didn’t bother to read all of the instructions prior to making the dish. I realized I was supposed to let the egg mixture sit overnight. Oops. Time for plan B – I Googled baked eggs and found another recipe at that did not require sitting overnight. I kind of merged the 2 recipes and came out with a delicious dinner, that did not require sitting overnight!
Baked Bacon & Eggs
1 dozen eggs (I like Eggland’s Best)
1/2 cup milk (I use skim)
4 oz. plain yogurt (or sour cream)
1 package pre-cooked bacon (or about 10 slices regular or turkey bacon)
1 cup shredded cheese (your preference, I used a blend of cheddar and Monterey)
salt and pepper – to taste
-Preheat oven to 350 degrees.
-Whisk together the eggs, milk, salt and pepper. (I omitted the salt since I was adding cheese and bacon.)
-In a large skillet, cook the eggs until set, but not cooked through (Side note – OR you can place your egg mixture into a greased 9×13 pan and place in oven, stirring occasionally so they cook evenly, until done. Approx. 15-30 mins. I opted to pre-cook mine.)
-Remove from the heat and allow eggs to cool. (I stuck mine in the fridge for a few minutes.)
-while eggs are cooling, cook bacon in microwave (if using the pre-cooked). Once done, crumble and set aside.
-When eggs are cool, stir in the yogurt (or sour cream if using).
-Spread the egg mixture into a greased/sprayed 9×13 dish.
-Top with crumbled bacon and cheese.
-Bake for 15-20 minutes until eggs are fully cooked and cheese is nice and melted.
I served ours with grits and biscuits. Delicious! I thought I would have leftovers since it was a dozen eggs for a family of 5 (and Mr. Three will not eat eggs), but nope…that casserole dish was wiped clean!
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