Cooking Thursday

 Today's recipe is for an egg bake that I made when the girls stayed overnight.  It was easy to prepare the night before, and then I just popped it into the oven when we woke up.  One hour later, we had a yummy breakfast.  This is a very flexible recipe, you can add whatever veggies and meat you would like.

Overnight Egg Bake

2 cups shredded Colby-Monterey Jack cheese blend

2 tablespoons butter 

1/3 cup sliced green onions, optional

1/2 medium red bell pepper, chopped

1 jar (4.5 oz) sliced mushrooms, drained, optional

Crumbled bacon, cooked sausage or diced ham - your choice!

8 eggs

1/2 cup all-purpose flour

1 3/4 cups milk 

Chopped red bell pepper, if desired

Chopped fresh parsley, if desired     

Spray 7x11 pan with cooking spray.

Sprinkle half of cheese into pan.

Melt butter in skillet.  Add veggies of choice and cook until tender.

Arange over cheese in pan, then sprinkle your choice of meat over veggies.

Sprinkle remaining cheese over meat.

Beat eggs in large bowl. Whisk in flour and milk.

Pour egg mix over other ingredients in pan, cover and refrigerate overnight.

The next morning, heat oven to 350 degrees and bake for one hour or until lightly browned on top.

Let stand 10 minutes before serving.  Garnish with red pepper or parsley if desired.