Overnight Scrambled Egg Bake

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overnight scrambled egg bakeOvernight Scrambled Egg Bake For An Easter Breakfast Or Brunch

Eggs are supposedly a symbol of fertility and new life. They play a big part in most of our Easter traditions. I do like eggs and somehow or other, the combination of eggs and ham always seem so appetizing. Maybe that’s why I got such special enjoyment out of reading Dr. Seuss’s Green Eggs and Ham to my little ones.  So as “Sam-I-Am” recommends and for your family’s gourmet enjoyment here with is an easy egg and ham dish to prepare the night before Easter and then to pop into the oven on Easter morn whilst the little ones are hunting for their eggs.  It’ll make the house smell good; it’ll make you feel good because it’s a no fuss dish and you’ll be able to enjoy the festivities; and after the egg hunt, it’ll make everyone feel good because they’ll be able to enjoy a wonderful Easter breakfast.  By the way, you don’t have to use green eggs—but you can if you wish as long as they are not hard boiled.

Overnight Scrambled Eggs Bake

Serves 6-8

Cooking Time: 1 hour

Ingredients:

8 eggs

1 ½ Cup Milk

¼ Tsp. Fine Herbs

6 oz. or A Bit More of Cubed Ham

Several Chopped Leeks

½ Cup Or More Sliced Mushrooms

1 Cup Shredded Cheddar Cheese

One Large Tomato Sliced Thin

6 Thickly Sliced Pieces Of Challa Or Italian Bread Loaf (You can use other bread, but I have found that the two I mentioned are the best for this dish.)

Instructions:

Spray with a non-stick spray a 9 X 13 baking dish

Beat eggs well; add the milk and the fine herbs and beat more.

(If you wish, you can add other herbs and even a dash of white wine.)

Place sliced bread on bottom of your baking dish.

Toss ham, cheese, mushrooms and leeks together and put over bread.

Pour egg mixture over all.

Cover with foil and refrigerate overnight.

Take out of frig. in the morning and pre-heat oven to 350 degrees.

Bake covered for 45 minutes; then remove foil and place sliced tomatoes on top and bake an additional 15 minutes.

Cut into serving size portions.

You can use additional or substituted ingredients for this dish according to your whim and imagination.  For instance, you could add some chopped asparagus, spinach, squash, or other kinds of cheeses.  It’s a very versatile dish. 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share. For comments, questions, and ideas please feel free to email her:margot6@mindspring.com.

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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