August 20, 2014

Elegant Egg Bake (Prep Time Only Five Minutes)

Apr7

You have to try it to believe it! Creamy, elegant Egg bake and it whips up in five minutes!

Thank me later. No really, I know you will.

If you are scrambling for an easy, yet melt in your mouth, egg dish for company, look no further. Once you try this, is won’t be saved for just company, I promise, and you’ll wonder how these simple ingredients can be so delicious.

Since I’m actually a city-suburb girl turned county, we have our own chickens, which means our own eggs. Over the years I have experimented with a LOT of egg dishes and this one is always a request. It’s so easy to whip together, yet it is one of those creamy and rich egg dishes.

For my family, I serve without any topping, but if you want to dress up this recipe and present it like it’s garnered a five star reputation, serve in squares with a dollop of sour cream and a drizzle of raspberry sauce. Yes, then it’s truly elegantly gourmet.

If you would like to serve a Veggie option, try my Veggie Egg Casserole packed with garden vegetables.

You have to try it to believe it! Creamy, elegant Egg bake and it whips up in five minutes


Comments

  1. This looks great! I know we’ll try it!

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  2. Sounds yummy… I bet my guys would like this..

    I wonder if using a different flour will change the outcome much. I have real issues with wheat so I try to avoid it most of the time, difficult as it is. ;)

    I make a crustless quiche that is basically this same thing without the flour.. I just whip it all up in the food processor and bake in an 8×8 pyrex dish.

    Thanks for sharing your recipe.. I’ll have to make it for my guys one of these days..

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    Jen Reply:

    I would think you could switch up the flours and it would still work well. If you try that, let me know. :)

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  3. That does look really good! I’m sorta thinking about trying this with ricotta since I don’t have any cottage cheese on hand. Hrmmm :)

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    Jen Reply:

    oh my, ricotta would probably be even better. :)

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  4. I am going to try this for tea tonight! Thanks! I am always looking for easy recipes! I need those fast prep ones for the days that have been chaos! (5 kids, they are often, lol) I will let you know how it goes! Thanks!

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  5. You could add some diced green chilies and/or some pepper jack cheese to add a little bit of spice! Delicious casserole, thank you!!

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  6. Danielle says:

    I made this last night for a couple VERY picky boys and we all LOVED it! This was such a simple recipe, and is definitely going in our “make every other week” file. :) Thank you so much!

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    Danielle Reply:

    Oh, and I almost forgot – the reason I pinned this and checked it out was because I was a little tired and thought it was called “Elephant Egg Bake” and had to see what in the heck that was!

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  7. Has anyone ever made it the night before? I’m going on a girls weekend and would like to make it before I leave.

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  8. Christine says:

    Making this for Easter morning! Thanks for sharing it looks yummy!

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  9. This sounds amazing! I love that it can be a main course or a side dish. Cottage cheese, Cream cheese, Ricotta? Any of these should work right? I have one family member that’s picky about cheese but once cooked I’m hoping he won’t even be able to tell. So exited to try this and many variations, Thanks Much!

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    Jen Reply:

    Melinda – you would be so surprised. A friend of mine made this and she said her hubby is a huge cottage cheese hater and he LOVED it! She never told him what was in it. haha. I bet if you used the small curd and just made sure you took your fork or even immersion blender to it, that person would never know. Although, that may not even be necessary because it blends in so well. :)

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  10. 2 questions.. how do we feel about ground flax seed rather than flour, and how do we feel about freezing it portioned out and reheated for breakfasts…

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  11. I have a similar egg casserole recipe that I mix up and freeze before baking. I have used it successfully for years . I would recommend freezing in a glass baking pan rather than metal. I am looking forward to trying this NEW recipe!!

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    Jen Reply:

    Great tip. Yes, glass for freezing is much better. :)

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  12. This sounds so yummy and easy! Have you ever tried it in a crockpot? I’m a sucker for easy crockpot recipes. :)

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    Jen Reply:

    OH Ashley, I am too. Honestly, this whips up so quickly that it’s one of those you don’t even need the crock pot.

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  13. Someone above asked about using different flour. I used an all purpose gluten free flour and it turned out great! I used a little less than 1 cup, because sometimes gf flour can be really dense. I made this in two pie pans. We just ate one and the other is going in the freezer. :) thank you for the super simple, yummy recipe!

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    Jen Reply:

    That is wonderful to hear, Amy. Thanks so much for answering that question. I will make sure and update letting people know your experience.

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    amy Reply:

    @amy, OI so last night I found this frozen in my freezer – I had forgotten all about it! It thawed overnight in the fridge and I microwaved it for brunch this morning. It turned out great! So, yes, it freezes very well!! :)

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