Week 1: Egg Bake

Breakfast Casserole (a.k.a. Egg Bake)- Claire Palmquist

For this week’s recipe, I decided to make egg bake. The recipe I loosely followed can be found at this link: https://slapdashmom.com/weight-watchers-breakfast-casserole/ . I decided on egg bake because I have made it in the past and really liked how it turned out. Plus, I knew this would be a great recipe to incorporate diced vegetables into.

I didn’t completely follow the recipe because I had different veggies on hand that I wanted to use up, and I don’t particularly like bell peppers. The recipe was pretty straight-forward—I had to scramble the eggs in a bowl, pour them in the casserole dish, and add all other ingredients. Then I had to season the dish, and pop it in the oven for 35 minutes at 350 degrees. 

I decided to go with mushrooms, zucchini, broccoli, white onion, turkey sausage, and sharp cheddar for the fillers to my egg bake. I diced the onion, mushrooms, zucchini, and broccoli, and threw them into the dish. Then I sliced the turkey sausage and popped it in there, too.

The first picture below shows what the dish looked like as I initially put it in the oven—if you can’t tell, I accidentally forgot to add the cheese. I realized this about 30 minutes into cooking it, so I quickly pulled it out and sprinkled some shredded cheese on top. This is why, in the second picture, the final dish looks completely smothered in cheese.

After the 40 minutes were up, I checked on the egg bake and saw that the eggs had not finished cooking all the way through. So, I added 10 minutes to the timer, and that was just enough time for it to finish cooking.

The result was very delicious. One thing I would do differently (besides remembering to add the cheese right away) would be to use a smaller portion of veggies. The veggie-to-egg ratio was very high and not as satisfying as previous egg bakes I have made. Overall though, I would recommend this recipe, or a variation of it like mine!