Best 6 Good Morning Egg Bake Recipes

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Good morning egg bake is a delicious and versatile breakfast dish perfect for a lazy weekend brunch or a quick weekday meal. The egg bake includes eggs, milk, and cheese, which are whisked together and poured into a baking dish. It can be customized with a variety of ingredients, such as vegetables, meat, or bread. The egg bake is baked in the oven until it is set and cooked through. It can be served with a variety of sides, such as fruit, toast, or potatoes. This article will provide you with best recipes for cooking this dish with different ingredients.

Let's cook with our recipes!

GOOD MORNING EGG BAKE



Good Morning Egg Bake image

This quick and easy egg and sausage bake has just a hint of zest with the addition of fiesta nacho cheese soup.

Provided by Paige

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 50m

Yield 8

Number Of Ingredients 6

1 pound bulk pork sausage
1 small onion, chopped
9 eggs
2 tablespoons milk
1 (10.75 ounce) can condensed nacho cheese soup
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish.
  • Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese.
  • Bake in the preheated oven until the eggs are set, about 30 minutes.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 5.5 g, Cholesterol 276.2 mg, Fat 29.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 1008.1 mg, Sugar 1.7 g

THE BEST BREAKFAST EGG BAKE



The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

Steps:

  • Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
  • Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
  • Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
  • Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
  • Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

GOOD MORNING SUNSHINE EGGS



Good Morning Sunshine Eggs image

Quick and easy breakfast dish that I've used for a long time. A friend who owns a B & B gave it to me. FOOTNOTE: Revised 1/22/07 to include size of bread cubes and oven temp--sorry about that Bergy! :)

Provided by Sherrybeth

Categories     Breakfast

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

6 large eggs
2 cups milk
1 lb sausage, cooked until brown and drained
3/4 cup cheese, shredded
6 slices bread, cubed into 1/2 inch cubes

Steps:

  • In a 13 X 9 lightly greased baking dish, place your bread cubes evenly on the bottom.
  • In a medium bowl, whip the eggs together with the milk until well beaten.
  • Stir in the sausage and cheese and pour over the bread crumbs.
  • Cover with foil and bake at 325 degrees for 20 minutes.
  • Remove foil and bake an additional 15 minutes.
  • I lightly sprinkle more shredded cheese on top when this comes out of the oven.

Nutrition Facts : Calories 480.7, Fat 33.9, SaturatedFat 13.1, Cholesterol 275.8, Sodium 1105.3, Carbohydrate 19.8, Fiber 0.6, Sugar 1.5, Protein 22.7

SUNDAY MORNING BAKED EGGS



Sunday morning baked eggs image

These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch

Provided by Marcus Wareing

Categories     Breakfast, Brunch, Supper

Time 20m

Number Of Ingredients 7

4 tbsp extra virgin olive oil
8 large eggs
large sprig tarragon , leaves chopped
50g gruyère (or vegetarian alternative), grated
100ml double cream
100g bag watercress , to serve
Brummie bacon cakes (see 'Goes well with') or toast , to serve

Steps:

  • Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
  • Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.

Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium

GOOD MORNING EGG BAKE



Good Morning Egg Bake image

This quick and easy egg and sausage bake has just a hint of zest with the addition of fiesta nacho cheese soup.

Provided by Paige

Categories     Breakfast Eggs

Time 50m

Yield 8

Number Of Ingredients 6

1 pound bulk pork sausage
1 small onion, chopped
9 eggs
2 tablespoons milk
1 (10.75 ounce) can condensed nacho cheese soup
2 cups shredded Cheddar cheese, divided

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat and stir in the sausage and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer sausage mixture to the prepared baking dish.
  • Whisk together the eggs and milk. Stir in the nacho cheese soup and 1 1/2 cup Cheddar cheese. Pour egg mixture over the sausage, and top with the remaining 1/2 cup Cheddar cheese.
  • Bake in the preheated oven until the eggs are set, about 30 minutes.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 5.5 g, Cholesterol 276.2 mg, Fat 29.7 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 13.2 g, Sodium 1008.1 mg, Sugar 1.7 g

GOOD MORNING BAKED EGG CUPS



Good Morning Baked Egg Cups image

Fit some deliciousness into your morning routine with Good Morning Baked Egg Cups. Our baked egg cups are the perfect way to start your day off right.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 5 servings

Number Of Ingredients 5

1 can (6 oz.) refrigerated biscuits (5 biscuits)
1-1/4 cups cholesterol-free egg product
1/4 cup chopped roasted red peppers
3 green onions, sliced
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese, divided

Steps:

  • Heat oven to 375ºF.
  • Separate biscuits; cut each crosswise in half. Press each into 4-inch round. Place 1 dough round in each of 10 muffin cups sprayed with cooking spray.
  • Combine egg product, peppers, onions and 1/4 cup cheese; spoon into cups.
  • Bake 15 min. or until centers are set. Sprinkle with remaining cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 4 g, Protein 10 g

Tips:

  • Prepare Ingredients in Advance: Chop vegetables, grate cheese, and measure out spices beforehand to save time during assembly.
  • Use Fresh Ingredients: Fresh vegetables, herbs, and spices will elevate the flavor of your egg bake.
  • Don't Overmix: Overmixing can result in a tough, dense texture. Stir just until the ingredients are combined.
  • Use a Variety of Vegetables: Different vegetables add color, texture, and nutrients to your egg bake. Try a mix of leafy greens, bell peppers, mushrooms, tomatoes, and onions.
  • Season Generously: Don't be shy with salt and pepper. A well-seasoned egg bake will be more flavorful.
  • Bake Until Just Set: Overbaking can dry out the egg bake. Bake until the center is just set and still slightly wobbly.
  • Let Cool Slightly Before Serving: This will help the egg bake hold its shape when sliced.

Conclusion:

A good morning egg bake is a versatile and delicious breakfast option that can be customized to your liking. With a little planning and preparation, you can have a hot, satisfying meal ready to enjoy in no time. Whether you're looking for a quick weekday breakfast or a special brunch dish, an egg bake is sure to hit the spot.

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