Kitchen Sink Egg Bake
I have made this egg bake SO many times for everything from a brunch party to a vacation breakfast to meal prep! I love it so much because you can really choose ANY flavor combination. Some of our favorites are:
andouille sausage, peppers, onions, spinach & sweet potato
goat cheese, kale, mushrooms, caramelized onions & fingerling potatoes
prosciutto, spinach, onions, gouda & gold potato
If you make this recipe and come up with a fantastic combination, let me know! I am always looking for new ideas. Some of my best kitchen sink egg bakes have come out of us having “nothing” in the house and using every last veggie and meat product in the fridge and freezer to make it!
Makes 6 servings
1 tbsp cooking fat
12 pasture raised eggs
salt, pepper & other spices such as garlic, Italian seasoning or breakfast blend by Primal Palate to taste
1lb or package of cooked breakfast meat (bacon, sausage, etc.)
3-4 cups of frozen or fresh vegetables (whatever you like or have on hand from potatoes to greens to tomatoes!)
3/4 cup cheese of your choice (shredded or crumbled)
Preheat your oven to 375 degrees F. Heat your large (~13 inch) cast iron skillet and over medium-high heat. Add your cooking fat and coat the entire pan. If using potatoes, chop them up and add them to the skillet and cook for 7-10 minutes or until they are just soft. Add in your choice of meat and the remaining veggies. Stir to combine and cook for 5-7 minutes until everything is combined and veggies are soft. While the veggies & meat cook, whisk or immersion blend eggs in a bowl with salt, pepper and spices. You can also blend your egg mixture in a blender - totally up to you! The immersion blending/blender methods make the egg bake extra fluffy :) Spread your meat & veggie mixture evenly across the bottom of the skillet and add cheese if using. Pour egg mixture on top. Place skillet in oven for 15-20 minutes. You will know that it is cooked through when the edges are browned and the center no longer jiggles. Serve right away or if you’re using this as a meal prep meal, cool on the counter top for 30-60 minutes before slicing and packaging in tinfoil or glass containers for grab & go breakfast for the week ahead!
Note that this recipe CAN be adapted for a baking dish, but cooking directly in the cast iron skillet from stove top to oven is my favorite way of making an egg bake :)
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