SCRAMBLED EGG BAKE

I love making breakfasts for my family that I can’t eat. I’m not even being sarcastic right now, I really do! I think making food for other people to eat is pretty exciting, because who doesn’t want to eat without actually having to cook anything? I love doing that. Why else would I love leftovers so much?

On the weekends I get excited to cook up grain-free pancakes, muffins or an bacon and egg breakfast dish. At least I can eat the bacon. That’s the best part anyways, right? I’m asking a lot of rhetorical questions in this post. I guess I should clarify that I don’t like to make my family these meals because I can’t eat them. I just enjoy cooking them a meal I know they’ll love. If my unfortunate intolerance to eggs didn’t exist, you can bet I would be all over this scrambled egg bake!

Baking scrambled eggs is pretty great, because they take less effort while actually being harder to mess up. There’s nothing worse than a dry, crunchy egg when you expect a fluffy egg breakfast. Okay, maybe there are a few things that are worse. Only a few. They also take up less stove space. You could no doubt serve this by itself or along side fruit for a filling breakfast. If you want to prepare a big brunch or family breakfast, though, you’ll still have room to make sausage, pancakes and hash browns. All without worrying about cooking dry, crunchy scramble eggs!

SAVE PRINT

SCRAMBLED EGG BAKE

Author: Hold the Grain

Prep time:  15 mins

Cook time:  20 mins

Total time:  35 mins

Serves: 4

 

INGREDIENTS

• 8 Slices precooked bacon
• 12 Eggs
• 1 Cup coconut milk
• 8 Ounces roasted red peppers
• 4 Ounces mushrooms (sliced)
• 1 Teaspoon salt and pepper

INSTRUCTIONS

1. Cook your bacon on the stove top over medium high heat or by baking in the oven at 400 degrees until cooked through.
2. Slice the bacon into 1-inch pieces.
3. Preheat oven to 400 degrees.
4. In a large bowl, whisk the 12 eggs with the coconut milk. Stir in the roasted red peppers, cooked bacon, sliced mushrooms and salt and pepper.
5. Pour the egg mixture into a large glass baking dish and place in the preheated oven.
6. After 10-12 minutes, remove the dish from the oven and mix the eggs well to scramble. Return the dish to the oven and cook until the eggs are completely cooked through (another 10-15 minutes).
7. Serve along side fresh fruit and enjoy!

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.