This recipe comes as part of a guest post from 2013. It is one of those that that you have to do some work the day before but it makes everything that much easier the day you are cooking. I hope that you enough it. I have made these a couple of times during the holidays when there is a lot of people here.
For weekend company or a lazy Sunday brunch, a fresh egg dish can be prepped ahead of time and put together just when you need it. This recipe feeds 8 to 10. Double or halve it with equally good results.
1-quart jar with lid
1 large or 2 medium stainless steel skillets
1 earthenware or other heat-retaining flat-bottomed casserole
1 dozen eggs
½ teaspoon each salt and coarse-ground pepper
½ teaspoon smoked paprika or a herb seasoning you like
1 large sweet onion, diced small
1 medium sweet red pepper, diced small
8 – 10 oz. white button mushrooms, sliced
4 – 5 oz. pepper jack cheese, diced small
1 stick (4 oz.) butter
2 Tbsp. olive or canola oil
¼ cup Fresh chives, parsley, basil or other herb you like
The day ahead:
Crack eggs into jar, add salt, pepper, paprika or herb mixture, and refrigerate.
Saute onions and peppers in 3 Tbsp. butter until translucent.
Pack in covered bowl and refrigerate.
Saute mushrooms in 3 Tbsp. butter till cooked through.
Pack in covered bowl and refrigerate.
Cut cheese into very small dice (1/4 inch). Pack in resealable plastic bag and refrigerate.
Chop ¼ cup fresh herbs for garnish.
30 minutes before you want to serve:
Remove chilled items from the fridge.
Rub casserole with 1 Tbsp. olive oil and place it in 150 degree F oven.
Warm the remaining olive oil and butter in the skillet. Bring to medium heat.
Beat eggs in jar, then pour into skillet. Watch pan and scrape steadily to scramble eggs.
As soon as you have turned the first layer of cooked egg up from the bottom, add mushrooms, onions and peppers and stir to mix.
Continue stirring egg mixture up from the bottom.
Complete scrambling should take 5 – 10 minutes.
Scoop eggs into warmed casserole and cover with chopped herbs. Serve.
Hamilton Beach is a kitchen appliance company offering skillets and griddles for even the best breakfast chefs.
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We have baked egg dish for the holidays and for most Mother’s Day brunches every year. I do all the prep the night before so I can also enjoy the day without slaving in the kitchen. We actually place cheese on bottom of glass or ceramic baking dish, and then add any ingredients like ham, then mushrooms, onions, etc. Pour scrambled egg mixture over the top. It can bake in the oven while you chat or during holidays, gift openings, then take it out to cool a bit and serve easily. Some people even use large homemade bread crumbs on the bottom and makes a one dish quiche of sorts. So easy and really is a pretty good source of protein to make a full meal. I love ANY ideas like this to do ahead, Rita! For the most part, women are always so busy getting food ready, we don’t get to visit or enjoy company much.
This looks very tasty and easy to make for Sunday. I love making eggs so I am always in the lookout for a new recipe.
Diana C
Sounds good! Although im not a fan of mushrooms, i can always replace them with other veggies. This would be great with my homemade homefries.
Okay maybe I am a nut. but I didn’t know you could keep cracked eggs over night. I have made other egg dishes for brunches and just gotten up early to make them. I can’t believe I didn’t know this. I am so going to try this recipe next time we do family brunch. then I won’t have to spen half my morning in the kitchen. Thanks for sharing!!
Wow! This sounds really good. This sounds somehow similar to an egg casserole that my wife and I make, but we make it with roasted tomatoes, english muffins on the bottom of the pan, and gruyere cheese. Thank you for the tips. Ours takes more prep time, so this sounds like a good alternative when we have less energy.
I have never baked eggs before but this sounds quite delicious. I would however have to make it without bell peppers as I am allergic to them. Eating them or even enough of the smell of them gives me a headache.
I LUV this! I’ve been going to a holiday breakfast where everyone brings something. I never have anything ppl want! This is a sure winner, and I think I could reheat it rather than try to cook it at the house. Simply wonderful and totally yummy!