We've got quite a few eggs around here right now. Our girls are laying like crazy (I've got 3 dozen in the fridge to prove it.) So, we eat eggs quite a bit for breakfast these days. This recipe is really one of my favorites. Super easy to make and it can use leftovers so that you're using up what you have! I don't have exact measurements on everything that goes into this because I usually end up just throwing in the amount that I have on hand.
Homestead Egg Bake
*1 dozen eggs
*cooked chopped ham, bacon, sausage or the meat of your choosing
*cheese, of your choosing
*some type of bread....english muffins, leftover cornbread, leftover biscuits, peasant bread, or even just the heels leftover from that loaf you've been using for sandwiches
-First, I would recommend toasting the bread to add a nicer texture. In the case of cornbread though, its not so easy so toasting is something that is completely optional.
-Next, chop the bread up into bite sized pieces and lay it in the bottom of an ungreased 13x9 pan.
-Grate the cheese (maybe using somewhere between 1-2c of grated cheese depending on how cheesy you want it)
-Beat the eggs in a large bowl and add in the grated cheese. Then add whatever type of meat you have, again, the amount it to your discretion.
-Pour egg mix over bread, cover and bake for 15 minutes at 350, then uncover and bake for another 30-45 until cooked through.
If I have cream on hand I'll make gravy to pour over each serving. And when it's just the kids and I, if Gavin has already left for work, I'll scale the recipe down and bake it in an 8" round pie plate. If you're a little shy on eggs you can add some milk to the egg mix as well. Add veggies if you'd like! Really, this recipe is one of those "no fail" recipes that is easy to whip together.
I hope you enjoy it!