Sunday, February 28, 2010

Cheesy Egg Bake

This is my go-to breakfast bake.  I love it.  There are so many variations that you can do with it too, which is another reason to love it.  It is simple, tasty, and makes your kitchen smell amazing when it's cooking.

Cheesy Egg Bake
Serves 8

12 eggs
1/3 cup low-fat sour cream
8 oz fully cooked ham, diced
1 small bell pepper, chopped
1/2 medium yellow onion, chopped
3/4 cup chopped tomatoes
1 small can diced green chiles
8 oz monterey jack, shredded
8 oz medium sharp cheddar, shredded

Preheat oven to 400 degrees.  Beat eggs and sour cream with whisk until blended.  Pour egg mixture into greased 9x13" baking dish and bake for 10 minutes.  (Until eggs are starting to set.)

While that is baking-sweat bell pepper and onions in a skillet on medium-high heat until onions are soft.

When eggs have cooked 10 minutes, remove from oven and reduce heat in oven to 325 degrees.  Sprinkle tomatoes, ham, diced green chiles and bell pepper and onions on to the eggs.  Add salt and pepper to your liking.  Cover with the shredded cheese and continue baking for 30 more minutes.

Substitutions you can make:
-Sausage for ham (add it before you add the bell peppers and tomatoes to your skillet.  Cook until slightly browning-add bell peppers and onions and cook until sausage is fully browned - drain)
-You can use a can of Rotel tomatoes instead of fresh-just be sure to drain them first
-Any of your favorite cheeses can be used.  I usually use what we have on hand.  Today-it was Monterey Jack and Cheddar.

1 comment:

  1. yum! This looks awesome and easy. My favorite brunch combo.