Friday, June 12, 2009

Breakfast Bake

The song Ham and Eggs by A Tribe Called Quest has the lyrics "I don't eat no ham and eggs because they're high in cholesterol". I totally agree, but I ignore these health conscious words of wisdom on the weekend.

Always preparing ham and eggs the same way gets boring so I like to change how I serve them. One of my favorite ways is to make a breakfast bake. Be forewarned this is by no means a low calorie dish. But I figure by being more active on the weekends it means that it is more likely those extra calories will get burned off. Well that's the rational I use...makes me feel better.

Breakfast Bake

2 cups cubed day old bread (treat yourself with a nice loaf from the bakery)
1/4 cup diced onions
1/4 cup of diced cooked ham
4 eggs
1/2 cup of milk
1/3 cup grated cheese (your choice)
1/4 cup chopped green onions
Salt and pepper


Arrange bread cubes in a single layer on a large baking sheet. Broil in the oven until they are lightly toasted. Remove from oven and let cool.

In a medium non-stick skillet, cook onions and ham over medium heat until onions begin to soften. Remove skillet from heat.

In a large bowl whisk together eggs and milk. Add cheese, green onions, toasted bread and cooked onions and ham mixture. Season with salt and pepper. Let the mixture sit for 5 minutes (you want the bread to soak up most of the egg mixture)

Spray an 8x8 baking dish with cooking spray. Spoon egg mixture into the baking dish. Set the baking dish on a baking sheet and bake, uncovered, in a 350F for 20 minutes. When it starts looking like a set quiche it's done.

Volume: Makes 4 Servings

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Brent Garell
The Kitchen Roadie

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