Breakfast Egg Bake Casserole

One of my favorite ways to begin my day is with a delicious breakfast casserole, such as this Breakfast Egg Bake Casserole.

I love breakfast food. Pancakes. Eggs. Sausage. Bacon. Potatoes. Biscuits. Hashbrowns. Each of these smothered with either syrup, ketchup, cheese, gravy or hot sauce are a great way to start the morning. Or end the day. Or satisfy the midday munchies. Yes, I can eat breakfast food during any time of the day.

Lately I have been pondering making a new type of breakfast casserole. Well, new to me. Breakfast casseroles are by no means a new concept but my typical breakfast casserole consists of hasbrowns, either, sausage ham or bacon, some cheese and some type of cream base for the filling (such as sour cream, cream of chicken soup or cream of mushroom soup.) I stumbled upon a Brunch Egg Bake recipe over at Bizzy Bakes and decided to go with this recipe. I didn’t have all of the ingredients the recipe called for so I improvised and added what I had on hand. Please enjoy the recipe.

Breakfast Egg Bake Casserole

Yield: 8

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

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Ingredients

• 8 eggs
• 2 cups of shredded cheddar cheese
• 2oz of real bacon pieces
• 1 4.5oz can of chopped green chilis, drained
• 1 small onion, chopped
• 1 chipotle pepper in adobo sauce, seeds removed and chopped
• 3/4 cup of milk
• 1/4 cup of all purpose flour
• 1 tbsp of olive oil
• 1/4 tsp of ground pepper
• An oven preheated at 350 degrees
• A baking dish

Instructions

1. Saute the onion and bacon pieces in the olive oil until the onion is tender.
2. Remove from heat, drain.
3. In a large bowl, beat the eggs. Whisk in the diced chilis, chipotle in adobo, milk, pepper and flour.
4. Add the cheese and the onion and bacon mixture.
5. Pour the mixture into a baking dish and bake at 350 for 35-40 minutes or until a knife stuck in the center comes out clean.
6. Remove from the oven and let set for 10 minutes before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 271 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 223mg Sodium: 392mg Carbohydrates: 8g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 17g

HUNGRY FOR MORE?

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 I made this recipe again in August of 2013 and took new photos. The photos you see now are the new photos.