Post by Loupy on Jun 5, 2017 16:51:08 GMT -7
Easy 4-Ingredient Egg Bake
From: Sommer @ thepioneerwoman.com/food-and-friends/easy-4-ingredient-egg-bake/
We all need a few delicious go-to recipes we can rely on for holidays and for hosting weekend guests—dishes that are easy to make, require very few ingredients, and are true crowd-pleasers.
This simple egg bake is one of my favorite recipes for feeding large groups at family reunions. It’s ridiculously simple to assemble, can be adjusted according to taste, and draws out the oohs and ahhhs like no other breakfast casserole.
Plus, you can double the recipe for a larger pan of egg bake!
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
SERVINGS: 9 Servings
INGREDIENTS
1 whole Sheet Frozen Puff Pastry, Thawed
11 Large Eggs
3/4 cups Half-and-half
Salt And Pepper, to taste
1-1/2 cup Shredded Cheese (any Variety)
INSTRUCTIONS
Preheat oven to 400ºF. Lay thawed puff pastry out on a floured work surface.
Roll the puff pastry into a 12 x 12 inch square.
Gently move the sheet to an 8 x 8 inch baking dish and fit the puff pastry into the dish.
Make sure the pastry comes up the ides of the dish.
Crimp the edges along the top with a fork to help the pastry hold to the sides.
Crack eggs into a large bowl.
Add half-and-half and whisk until very frothy.
Add ¾ teaspoon salt and ground pepper to taste.
Add shredded cheese. Stir well to combine.
(This is the time to add additional ingredients if desired.)*
Pour the egg mixture into the prepared crust.
Bake for 25–35 minutes, until the center is puffy and the crust is golden.
Cool for 5 minutes before cutting.
Loupy's Note:
I love to add canned, drained spinach and sun-dried tomatoes to any egg bake. It's a good way to get more veggies into the kids and the combination tastes great!!
From: Sommer @ thepioneerwoman.com/food-and-friends/easy-4-ingredient-egg-bake/
We all need a few delicious go-to recipes we can rely on for holidays and for hosting weekend guests—dishes that are easy to make, require very few ingredients, and are true crowd-pleasers.
This simple egg bake is one of my favorite recipes for feeding large groups at family reunions. It’s ridiculously simple to assemble, can be adjusted according to taste, and draws out the oohs and ahhhs like no other breakfast casserole.
Plus, you can double the recipe for a larger pan of egg bake!
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
SERVINGS: 9 Servings
INGREDIENTS
1 whole Sheet Frozen Puff Pastry, Thawed
11 Large Eggs
3/4 cups Half-and-half
Salt And Pepper, to taste
1-1/2 cup Shredded Cheese (any Variety)
INSTRUCTIONS
Preheat oven to 400ºF. Lay thawed puff pastry out on a floured work surface.
Roll the puff pastry into a 12 x 12 inch square.
Gently move the sheet to an 8 x 8 inch baking dish and fit the puff pastry into the dish.
Make sure the pastry comes up the ides of the dish.
Crimp the edges along the top with a fork to help the pastry hold to the sides.
Crack eggs into a large bowl.
Add half-and-half and whisk until very frothy.
Add ¾ teaspoon salt and ground pepper to taste.
Add shredded cheese. Stir well to combine.
(This is the time to add additional ingredients if desired.)*
Pour the egg mixture into the prepared crust.
Bake for 25–35 minutes, until the center is puffy and the crust is golden.
Cool for 5 minutes before cutting.
Loupy's Note:
I love to add canned, drained spinach and sun-dried tomatoes to any egg bake. It's a good way to get more veggies into the kids and the combination tastes great!!