Brunch Egg Bake

6 servings, 10 min prep, 35 min to cook

This is a great way to use up a lot of your fresh eggs. Since I’m the main egg consumer in my home, I have to find ways to use eggs that everyone else will help eat! I change up the ingredients often inside to keep variety, as well as like to just use up what we already have at home. A few must haves for me is eggs, milk, cheese, the rest is totally up to you, I usually add about 1 cup of veggies and 1 cup meat to this 8×8 pan portion size that gives you 6 servings. You can times this all by 1.5 or 2 to fill up a 9×12 for more servings. The egg bake pictured has about 1/2 cup white onion, 1/2 a red bell pepper, 1.5 cups raw spinach I cooked down with my veggies, and 1 cup chopped ham. I also choose sharp cheddar cheese since I had all of that on hand at the time.

You need:
8 eggs
1/2 cup milk
1-1 1/2 cups shredded cheese
1 cup chopped cooked meat
1 cup vegetables
1 tbsp butter
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

8×8 oven safe pan

Preheat oven to 350 F. Chop all vegetables finely and place any that you want to be cooked such as onions and peppers into a pan with butter for 3-5 minutes until softened. As those cook, crack your eggs into a bowl and whisk in your milk. Next whisk in the dry ingredients, garlic powder, salt, and pepper. Reserve about 1/2 cup of cheese for topping, then add your cheese and cooked meat into the egg mixture as well. Next, spray with oil or butter your oven safe pan. Once your veggies are cooked, whisk them in with everything else and pour everything into your pan. Top with the remaining cheese. Place pan in the center of the oven for approximately 35 minutes. I will usually check it early, around 30 minutes, with a toothpick inserted into the center and add time as needed. It’s done when it comes out clean. Let the egg bake rest a few minutes before cutting in. Enjoy!

Making your own butter + buttermilk

Making your own butter is very simple, especially if you have a stand or hand mixer. This recipe makes the equivalent of about 2.5 sticks of butter. I usually only make it in this size of batch since I want to make sure I use it up quickly. It stores in the fridge for 6 weeks, I’ll take smaller chucks out to keep at room temperature so it’s easily spreadable. You can very easily adjust the amount of cream used for how much butter you’d like.

What you need:

  • 4 cups heavy cream
  • Salt and pepper – added to taste
  • Mesh sieve, or non mesh sieve with cheesecloth
  • Cheesecloth – optional for removing buttermilk
  • Stand or hand mixer and 2 bowls

Add your cream to the bowl and let your mixer get to work for about 10 or so minutes, you’ll see it turn to almost whip cream,  keep going. You will then start to see little yellow balls start forming and separating out of the butter milk.

Once it’s separated, pour it over your mesh sieve, or cheesecloth lined sieve into another bowl to save the buttermilk.

Now you have the butter, with clean hands you can either take small amounts and squish it with your hands to remove the remaining buttermilk, or optionally place it inside cheese cloth to squish the remaining buttermilk out. Mix in salt and pepper to taste if wanted. I’d put in about 1 tsp salt and 1/4-1/2 tsp pepper to start. You can also change it up and make cinnamon and sugar butter, or garlic butter as well. Refrigerate for up to 6 weeks. 

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