Baked Eggs

I made this dish and made my own with additions like portobello mushrooms, sweet onion, green peppers, and turkey bacon, and my seasonings. It was a great breakfast change and will make it again

Really good and easy!

I wanted to cut this in half so started with 6 eggs. I added green peppers, fresh mushrooms, minced onion, onion powder and ham chunks. I used about a 2 qt. Casserole. I tried the 325 temp on convection bake for 40’ and it was soup in the middle. I turned it up to 375 for 20’ longer and it was set perfectly! It is gorgeous and smells even better! Time to eat! 🙂

It was not bad honestly. I added cooked fresh mushrooms (better then canned) cooked bell pepper, onions, garlic and spinach as well. Cooked it a little longer at 350 and it turned out well cooked. I think next time going to take out the mushrooms for bacon try it that way. Oh and mix some cheese into the egg itself and not just on the bottom of the pan. Over all salsa and sour cream go well with it and a very tasty dish for something so simple.

What a hit at out Thanksgiving brunch. I added plant based sausage and mushrooms for my vegetarian kids. They loved it.

Delish! I added bacon, tomatoes, red bell peppers and used milk as I had no evaporated! The family loved it!!! Will make from now on!

So easy and delicious! I added precooked sausage links and frozen veggies (red, green, orange and yellow bell peppers with onion). I cut everything in small pieces and just added it frozen! We’re going to put some salsa on top too!

5 stars for ease in making!! I had evaporated milk I wanted to use up and found this quick and simple recipe. We weren’t expecting a flavor explosion (there aren’t that many ingredients 😉 so it was about what we expected. I added some diced onions and fresh rosemary (just because I had them) but I don’t think they changed the end result significantly. I’d make this again.

I prepared as directed two packages of instant grits, and then added it to the egg mixture.

Ugh. 1st problem: recipe calls for evaporated milk. The ingredients should specify UNSWEETENED. I grabbed my evap. milk from my pantry which happened to be sweetened, but I didn’t take any notice of that at the time. What I got was a little sweet and a lot of bland egg. 2nd problem: This came out like a spongy baked good. The taste and texture were very confusing. 3rd problem: The main picture shows red peppers, and the picture that shows up with the ingredients has bacon and green peppers but there is no mention of these ingredients in the list. Verdict: I chose this recipe because it didn’t require preparing the night before as many breakfast baked egg casseroles do. There are p-l-e-n-t-y of other egg recipes on allrecipes.com. Try one of those instead!

I made this for Easter brunch and it was delicious! I made no changes and it felt it just was perfect. It was like having scrambled eggs with cheese but without the hassle of cooking while guests are waiting. I assembled it ahead of time and just popped it into the oven as people arrived. You could vary it with additions like veggies etc. but there are lots of other recipes out three for that. I liked that this was simply eggs with cheese. It was a hit with everyone, youngest to oldest.

Great egg dish for a family!! Added some sweet red, orange and yellow peppers and extra cheese and bacon!! It was delicious!

I loved this recipe…I brought it to my daughter’s for New Year’s Day brunch and it was a huge success. I did make a few changes the second time I made it: I finely chopped onions and red bell pepper and sautéed them in bit of butter to partially cook them and added them to the egg mixture prior to pouring on the cheese. I substituted Mexican Blend shredded cheese and since I did not have dry mustard, I did use regular yellow mustard instead. This was an egg dish with a little “kick” – this is definitely a recipe you can play with!

We loved it! I added a 6 oz jar of mushrooms drained and a 5 oz jar of pimentos sprinkled across the top. Sprinkled just a tad of red pepper on top. My husband really enjoyed this, I think next time I will add a little chopped green onion. Saved it in my menu for next time. Happy cooking!!

This recipe saved my brunch! I had no idea what to prepare for our guests and this recipe provided an easy and delicious dish. After reading the reviews, I added diced ham and green pepper. Wow! I look forward to making this dish in so many different ways. Thank you so much.

I do like this recipe, but I prefer it with some additional ingredients. I would cut up 2 medium baked potatoes (peeled) and line the pan with them. I would also add cooked and crumbled bacon or diced ham and mushrooms. Very easy recipe and good with or without additions!!!

This was so easy and taste great. Took to work and it got rave reviews. Would be very easy to customize by adding veggies or meat.

Most of my family really liked this recipe, with the exception of one child who has very limited taste mostly PB & J. This recipe is very flexible you could add any thing you like in your eggs and really play with flavors. It also cuts very nicely and you could cut it with cookie cutters to serve children or cut it with a biscuit cutter and have a perfect round on a breakfast sandwich. This I will keep and have fun playing with. Good recipe.

Not bad. I didn’t have milk in the fridge, so it was a big help when I wanted to make eggs for breakfast sandwiches. (I make them and freeze them for breakfast at work). I left out the cheese since I had cheese slices for the sandwiches, and I added red pepper and parsley to this. I baked at 350, not 325, and it still took 40-45 minutes, not 30. This is a good way to bake eggs, regardless. Thanks for the recipe!

I don’t know what went wrong. Followed recipe, except used lowfat milk. Maybe the eggs were old. It was very spongy, dry and tough. Maybe I’ll try it again with evap milk and fresher eggs. Mine was done at 35 minutes. I will revise this if it turns out better next time! 2nd review: Made it again with fresh eggs and it was better. Also, I read that beating eggs too much makes them dry – I had beat them too much with an egg beater. Pretty good, but still not my favorite recipe.

This was pretty good. I cut the recipe in half and substituted 1/2 T liquid mustard for the 1/2 t dry mustard since i didn’t have the dry on hand. I put it in a smaller pan and only cooked it for about 25 minutes. My kids gobbled it up and even my picky 2 yr old asked for 4ths! I might try sneaking in a veggie or even a little quinoa next time. That’s what’s fun about this recipe-you can play around with it. I’ll be adding it into my breakfast meal rotation. Thanks!