No Fuss Oven Baked Breakfast Recipes

NO-FUSS BREAKFAST BAKE RECIPE BY TASTY

No-Fuss Breakfast Bake Recipe by Tasty image

Here's what you need: olive oil, whole wheat bread, yellow onion, garlic, fresh spinach, lemon zest, red pepper flakes, fine sea salt, fresh ground black pepper, eggs, egg whites, whole milk, whole grain mustard, grated parmesan cheese, fresh chives

Provided by Chris Salicrup

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, divided
4 cups whole wheat bread, day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
6 cups fresh spinach, stems removed
½ lemon lemon zest
1 pinch red pepper flakes
fine sea salt, to taste
½ teaspoon fresh ground black pepper, to taste
4 eggs
4 egg whites
1 ½ cups whole milk
1 ½ teaspoons whole grain mustard
¼ cup grated parmesan cheese, plus 2 tbsp, divided
3 tablespoons fresh chives, finely chopped

Steps:

Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
Preheat the oven to 350°F (180˚C).
In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
Add the spinach mixture into the eggs. Stir in chives.
Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
Bake until the eggs are just set and the mixture doesn't jiggle when you gently shake the pan, 35-40 minutes.
Serve warm or at room temperature.
Enjoy!

Nutrition Facts : Calories 465 calories, Carbohydrate 46 grams, Fat 20 grams, Fiber 8 grams, Protein 24 grams, Sugar 8 grams

NO FUSS OVEN BAKED BREAKFAST!

No Fuss Oven Baked Breakfast! image

This is so easy and great for the weekend. My sweet husband surprised me with breakfast one morning and I loved this dish. Hope you enjoy!Originally from a cookbook called Grandma's touch

Provided by Chef Decadent1

Categories Breakfast

Time 35m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
2 cups hash brown potatoes
14 teaspoons salt
1/4 teaspoon pepper
1 tablespoon butter
1/2 cup onion
1/2 cup green pepper
1/2 cup mushroom
2 teaspoons flour
3/4 cup ham
3 eggs
1/2 cup milk
1/2 cup cheese

Steps:

In skillet, melt 2 tbsp butter. Add potatoes. Cook, stirring frequently, until brown. Add salt and pepper. Line the bottom and sides of a greased pie plate with the potatoes.
In skillet, melt 1 tbsp butter; cook chopped onion,chopped pepper and chopped mushrooms until tender. Stir in flour and ham.
Beat eggs and milk together.Add to ham mixture. Pour into potato lined plate.
Bake at 350 for 20 minutes. Remove and sprinkle grated cheese on top. Bake an additional 10 minutes or until omelet is set and cheese is melted. Enjoy!

Nutrition Facts : Calories 423.6, Fat 26.8, SaturatedFat 10.6, Cholesterol 194.8, Sodium 8672.9, Carbohydrate 34.5, Fiber 3.2, Sugar 2.9, Protein 11.7

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