This Fall egg bake recipe is absolutely delicious and perfect for a weekend brunch at home. And dare I say it … simple. There is plenty of room for you to customize it to your flavor preferences. For example, I like spicy so I topped mine with sriracha and jalapeños.
I eat a heavily plant based diet. In no way would I consider myself a vegan or even a vegetarian, but I am an odd mix of them. Plus a pescatarian. I love fish & seafood. However, living in the midwest means good fish that hasn’t travel a significant distance is impossible to find. So I limit my consumption.
For my house we went with a plant based sausage. Morning Star Breakfast Patties are the way to go. I haven’t tried a lot of plant based options over the years and this one is my personal favorite. Huge bonus is that Mike, who is mister meat and potatoes, love them too.
For this weekend brunch egg bake I threw together spinach, red pepper, onion, garlic and potatoes from my garden. Salt and pepper to taste and boom you have an egg bake.
Now, most people like to incorporate milk and/or cheese into their egg bakes for a wonderful creamy texture. And that is a great idea. I repeat a great idea. My recommendation would be to put in 1/4 – 1/2 cup of milk and 1/2 c to 1 c of cheese.
Weekend Brunch Egg Bake
I know my egg bake looks even more delicious because I made it in a cast iron pan, but let’s be very honest … you don’t need one. I also make these egg bakes in glass pyrex dishes. USE whatever you have on hand or check out what I used in the equipment section.
This recipe can scale easily. Cut in half to serve for one or double to serve for a larger group. I like to factor 2-3 eggs per person depending on who’s eating.
You can also sauté everything ahead of time and store to use later. I know MANY egg bake recipes say they can be combined and then sit in the refrigerator over night. I can’t see why that wouldn’t work here. However, I have never tried that. So someone please try it and let me know how it goes 😜.
Feeds 2 hungry people | Prep 20 minutes |Bake 20 – 25 minutes
INGREDIENTS
- 6 eggs
- 2 c fingerling potatoes, cubed
- 2 handfuls of spinach, rough chop
- 1/2 red pepper, diced
- 1/4 c red onion, diced
- 2 cloves of garlic, diced
- 4 veggie sausage patties
- olive oil
- salt & pepper to taste
- optional: 1/2 milk & 1 c cheese
STEPS
- Preheat the oven to 350 degrees.
- Chop up the potatoes into cubes. Choose a size that will be easy to eat with a little bit of eggs and other veggies. Rough chop the spinach & dice up the red pepper.
- Dice up the onion and garlic and start to sauté it over medium heat.
- Add in the red peppers and potatoes. Cook until the potatoes start to brown and are soft. Approximately 15 minutes.
- While the veggies are on the stove beat your eggs and optional cheese and milk together.
- Place the frozen sausage patties into the pan of your choice, just make sure you oiled/greased it, then throw on top the veggies and pour the egg mix over the top.
- Pop it in the oven for 20-25 minutes. Optional to start with a piece of tin foil over the top to prevent too much browning and remove it for the last 5-10 minutes.
TIPS FOR MAKING THIS WEEKEND BRUNCH EGG BAKE
I can’t stress the oil your pan section enough. If you decide to buy a cast iron skillet make sure you educate yourself on “seasoning” your skillet or prepare yourself for a post egg bake MESS. I have made the mistake, it isn’t fun. And be aware that metal brushes and abrasive cleaners are a no go for the cast iron.
Try incorporating different flavors with seasonings and cheeses. I like to make this with a Mexican twist and put taco seasoning on the potatoes. Then I serve it topped with salsa or taco sauce and avocado. Game changer. Guaranteed.
Keep an eye on your egg bake. Every oven is different. Yours bake time may vary. You also want to be able to keep an eye on the top of the egg bake and cover it with tin foil if it looks like it is getting over done but the eggs aren’t done. This is a problem when you make a full serving in a smaller dish – so the bake is deep.
EQUIPMENT
Basic kitchen equipment is all you need In fact I would bet you have everything you need in your kitchen right now. But if you want to new tools or just curious what I use, take a look. These are affiliate links, which means I make a commission when you purchase, but it does not impact the price you pay 😃.
Shun Knife
My dear friend, Christine ,turned me into a knife snob. She has this line of knives and after one night of cooking with her 5 years ago I was never able to look back. I highly recommend everyone to have one exceptional knife in their house. And more importantly to take care of it.
The Lodge Cast Iron Skillet
My grandmother had a few cast iron skillets and I was enamored by them. It felt like the right way you were suppose to cook. I have since learned that I am likely not a qualified cast iron skillet cook and that I wish my grandmother was still around to drop some knowledge on me. HOWEVER, egg bakes and pull apart bread are two recipes that I make in the skillet.
All-Clad Non-Stick Frying Pan
I have never had a better frying pan. My dad turned me on to the all-clad non-stick line when he asked for one for Christmas. They are more expensive, but you will never have a better experience. From the ease of cleaning to the even cooking temperature, this pan is worth every penny.
I also like a cute kitchen. I know that sounds ridiculous, but there is something about having things neat, organized and cute that make me want to cook. Which is why I love the oil container my friend gave me. It was made by an artist in the PNW. Not pictured is a flowered vase that was my grandmothers. The same OG I was talking about earlier. I keep all of my garlic in it.
Have fun with your kitchen set-up and I swear cooking becomes more fun. I like to mix new items with meaningful and practical to make me feel comfortable and creative in the kitchen.
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