Recipe: Easy Vegetarian Egg Bake
A few weeks ago, Jason and I were discussing what our lives were like before we had kids. What did we do? Did we stay up late watching reality TV? Did we jet off for weekend getaways? Parenthood has a funny way of creating windows of amnesia, yet I fully remember sleeping in Saturday mornings and taking turns making each other breakfast (although sadly, never in bed).
To say our weekday mornings are hectic is gracious. In the past few weeks, our “walks” to school have begun to resemble 5K training sessions and most days, we’re running in right as the last bell rings. Needless to say, cereal, fruit, and some kind of easy protein have become our go-to meals for breakfast since I refuse to send either of my children off to school without the fuel they need to learn. When I finally come home to begin my day, there is no one left to cook elaborate dishes for, which makes me a tiny bit sad so I resort to what’s easy and familiar. But I really miss breakfasts like these…
Once a month, a group of women in my church get together to talk and spend time together. Inevitably there is food and a lot of it. I decided that instaed of purchasing a pre-made dish, I would venture to re-create this Egg-ceptional Egg Bake I’ve been dreaming about for months now. I typically like to try a dish like this out before making it in mass quantities, but there was no time, and frankly, I trust that Kellogg’s thoroughly taste-tests their recipes. Apart from omitting the ham (since I wanted to be able to eat it), I re-created the recipe as is. I came home with an empty square dish and a sense of relief that everyone enjoyed the dish. I loved the flavors, however, I’m not a huge fan of sage so I thought I’d swap it out for basil. Here is my adapted recipe:
- 5 cups cubed multi-grain bread (approximately 6 slices)
- 1 cup sharp cheddar cheese, shredded
- 6 eggs, slightly beaten
- 1 1/4 cups fat-free milk
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Kellogg's® Rice Krispies® cereal
- 1/2 cup Parmesan cheese, shredded
- Coat a square glass baking dish with cooking spray
- Place half of the bread pieces in the dish
- Sprinkle with sharp cheddar cheese
- Arrange remaining bread pieces on top
- Whisk together eggs, milk, and seasonings in a medium bowl
- Pour over the bread mixture and cover
- Refrigerate a minimum of 4 hours or overnight
- Sprinkle and lightly press cereal into the bread mixture
- Sprinkle with Parmesan cheese
- Bake at 325 F approximately 60-70 minutes, or until a knife inserted into the center comes out clean
- Let stand 5 minutes before cutting into squares
Since I’m highly visual, here are a few quick photos that will walk you through the recipe step-by-step:
This is a delightful dish that works well for entertaining or get togethers because it’s easy to prepare and looks as good as it tastes. The only recommendation I have is to prepare ahead of time since you’ll want to let the flavors meld for several hours before baking. I personally loved the addition of basil and I always suggest experimenting with different spices and herbs to add flavor to your dishes.
This is just one of the many Kellogg’s recipes I want to experiment with. I like the incorporation of cereals into baked dishes because it adds a crunch that isn’t always easy to achieve.
For more recipes like this one, visit Kellogg’s!
Disclosure: This is part of a compensated campaign with Kellogg’s. All opinions remain my own.
Photos: Rockin’ Mama
Recipe: Adapted from Kellogg’s
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