Are you tired of being in the kitchen all the time because your kids are ALWAYS hungry?
Me, too.
We've learned there's an easy way to satisfy everyone’s appetite, and (bonus!) it’s a super simple meal. Enter one of our favorite spring foods: EGGS!
Most of us don't think of eggs as a seasonal product, but here at Redemption Acres, they certainly are. You see, chickens lay eggs according to a combination of daylight and temperature. In the winter, when it's dark and cold, they don't lay at all really.
But, now that the days are longer, they start giving us lots of huge, delicious eggs with deep orange yolks and amazing flavor. Yum!
Our very favorite way to incorporate these eggs into our meals is with an egg bake. There must be about as many recipes for egg bakes as there are cooks, but we are happy to share ours with you.
Redemption Acres Egg Bake
Ingredients
12 Redemption Acres eggs
1/2 cup milk (whatever you use - cow, goat, nut milk, etc.)
1.5 cups shredded cheese, divided
salt and pepper to taste
4-6 cups cooked vegetables (we love onion, broccoli, and red bell pepper)
Instructions
- Preheat oven to 400 degrees
- Sauté vegetables in skillet if raw or frozen
- Meanwhile, crack eggs in large bowl or measuring cup. Add milk and 1/2 cup of the cheese. Whisk until combined
- Spray 8x8 dish or large pie pan with cooking spray or grease with butter
- Add cooked vegetables to pan, then sprinkle with salt and pepper
- Pour egg mixture over top and sprinkle with remaining cheese
- Bake in oven for 30-40 minutes or until center doesn’t jiggle and cheese is beginning to brown
- Serve with muffins, buttered toast, bacon, or a fresh fruit salad (serves 4-5 people)
Recipe Tips:
- If your vegetables are raw, saute them in a skillet until crisp tender. If frozen, you can either cook until they are heated through or just place in the baking dish. If placing vegetables in the dish while frozen, you may need to increase the baking time.
- This recipe is a great way to use up all those little bits of vegetable leftovers sitting in your fridge. If already cooked, simple add to the baking dish - no need to warm them first.
- I like to sprinkle the salt and pepper directly on the vegetables instead of adding to the egg mixture. This avoids biting into a clump of salt that may have not been mixed in thoroughly (yuck!)
- Our favorite vegetable combo is onion, red bell pepper and either broccoli or asparagus - but the sky and your imagination is the limit. The possibilities are endless!
We hope you enjoy this egg bake as much as we do! It’s one of our favorite dinners, but it’s versatile enough for breakfast or brunch, too!
So, how do you eat your egg bake? Comment below; we’d love to hear your tips!