Brunch Egg Bake

Reviews More Reviews

Aug 02, 2012

I used fresh mushrooms in this recipe that I sauteed with the onion, red bell pepper and a little fresh minced garlic before adding it to the other ingredients. I did add a little Frank's Hot Sauce to the casserole when I added in the spices. Everyone loved this baked egg omelette, especially me. I made a whole Brinner night and this went GREAT with home fries. I think I would cut the cheese in half next time, I think I could get away with that.

—Sarah Jo

See full review »

Jul 22, 2012

I am getting ready to make this for the second time. This is really yummy. The only issue that I had was with the flour. If you add it as the recipe states it will be lumpy. I did and then had to try to remove the lumps and some of the liquid and shook it all up in a jar. No lumps. Also used fresh mushrooms and added pepper jack cheese. Leftovers can be reheated for a very quick breakfast. Thanks for posting

—pelicangal

See full review »

14 Ratings

See other versions of this recipe!

Nov 22, 2012

This recipe was a hit at our school breakfast brunch!!

—Ron Evans

See full review »

Jan 21, 2013

REALLY FABULOUS! I have a thing about cheese...it should be optional in all things in my opinion and so my little family has had to learn to just add some to whatever they want. so...I didn't add any cheese. also I didn't sautee the veggies first, I just chopped up fresh mushrooms, green onions, green peppers and deli turkey. I whipped up the egg part, poured it in the pan threw the vegetables and turkey over the top, added some ground pepper and baked it. REALLY FABULOUS! it was just one of those nights where I seem to get everything backwards but fortunately this egg bake with some toast and a glass of milk made a really, really REALLY FABULOUS dinner!

—patreeseeya

See full review »

Mar 16, 2013

This recipe is awesome! So easy! We make two of these on Sundays. One the kids make with their choices and one for me with things I like. Cut them into individual servings and we use them for breakfast on the go during the week. Just pop them in the microwave and you're off and running!!!!!

—joanne

See full review »

Nov 09, 2012

I substituted a half a cup of white onions for the mushrooms since we don't eat mushrooms. It was delicious!!!

—KariRenae

See full review »

Jun 16, 2013

Everyone in our family loved this, including the mushroom haters. The only things I changed were to chop fresh mushrooms instead of using jarred ones, use fresh basil instead of dried, and to switch the order of ingredients in the egg mixture. I didn't want lumpy batter, so I mixed the dry ingredients, slowly whisked in the milk, then beat in the eggs.

—BETHANYWEATHERSBY

See full review »

May 30, 2013

I love this recipe. Each time I make it I change the recipe but keep the base the same. Highly recommend!

—Ali

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Cheesy Bacon and Egg Brunch Casserole

Holly's Egg and Cheese Bake

Good Morning Egg Bake

Scrambled Egg Brunch Bread

Ham and Asparagus Brunch Bake

Sunday Brunch Bake

Broadway Family Easter Egg Bake

Mrs. Allen's Brunch Bake

Mexican Egg Bake

Egg and Cornbread Bake

ADVERTISE WITH US

Nutrition

Calories
286 kcal
14%

Carbohydrates
7.9 g
3%

Cholesterol
193 mg
64%

Fat
19.5 g
30%

Fiber
0.6 g
3%

Protein
19.7 g
39%

Sodium
740 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brunch Egg Bake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 286
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
Saturated Fat 10.1g 50 %
Cholesterol 193mg 64 %
Sodium 740mg 30 %
Potassium 249mg 7 %
Total Carbohydrates 7.9g 3 %
Dietary Fiber 0.6g 3 %
Protein 19.7g 39 %
Sugars 2.8g
Vitamin A 17 %
Vitamin C 29 %
Calcium 44 %
Iron 14 %
Thiamin 24 %
Niacin 43 %
Vitamin B6 13 %
Magnesium 9 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.