It’s been a while since we’ve done a Use What You Have post! If you’re new around here, this is a series of recipes that can easily be tweaked depending on what you have in your kitchen, which hopefully means fewer grocery trips and less food waste. Today I’m sharing my go-to weekend brunch, which is somewhere between a frittata and a quiche and can be customized a hundred ways depending on what produce and meat you have leftover from the week. This is also a great dish to make on Sunday and have for breakfast throughout the week – because honestly, a granola bar on the way out the door is just sad.
I love a good quiche and a frittata is great for one or two servings, but I prefer a simple baked egg dish for slow weekends. It’s heartier than a frittata, keeps well in the fridge, and you don’t have to deal with rolling out and baking the crust separately. It’s delicious served with hot sauce and avocado, and I’ve also served it with homemade cinnamon rolls for a special brunch on Easter or Christmas!
The best part is you can honestly put ANYTHING in this. I put a few suggestions below, but mostly I just open my refrigerator and see what veggies I have that need to be used. Whip the eggs, add a little cheese if preferred, and stick in the oven. Accompanying mimosas optional but strongly encouraged.
Kitchen Sink Egg Bake
- 8 eggs
- 1/2 cup milk
- 1 cup breakfast sausage, bacon, or ham (optional)
- 1 cup vegetables of choice
- 1/3 cup cheese
- salt & pepper, to taste
- olive oil
- toppings: avocado, hot sauce, or salsa (optional)
- Preheat oven to 375 degrees.
- Cook meat over medium heat until browned, set aside.
- Add olive oil to medium pan and cook vegetables of choice until fragrant and softened, adding salt & pepper to taste. If adding quicker-cooking vegetables like zucchini or spinach, add at the very end and then remove from heat. If adding tomatoes, add once pan has been removed from heat.
- In a small bowl, beat eggs and milk until even. Add salt & pepper to taste.
- In a pie dish or 8×8 casserole dish, add cooked meat and vegetables and stir to make sure everything is evenly distributed. Sprinkle cheese over filling, then slowly pour egg mixture over until all filling is covered.
- Bake for about 30 minutes or until edges are slightly browned and top is set. Serve with avocado, hot sauce, green onions, or your other favorite toppings!
- Breakfast sausage, broccoli, cilantro, tomato, pepperjack cheese
- Bacon, spinach, mushroom, cheddar cheese
- Ham, asparagus, sweet onion, spinach, Italian cheese mix
- Roasted cherry tomatoes, zucchini, basil, goat cheese