KITCHEN SINK EGG BAKE
This is a great way to clean out the fridge and repurpose ingredients you have on hand for a delicious breakfast, lunch or dinner. I like to use old bagels or croissants, leftover cheese cubes from appetizer trays, deli meats and extra veggies from dinner-but just about anything will work. This casserole can be assembled the night before and stored in the fridge (but note: the cook time will increase if you bake directly from the fridge).
Provided by Elena Besser
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray.
- Whisk the eggs, milk and salt and pepper to taste together in a large bowl. Switch to a rubber spatula and fold in all of the remaining ingredients (bread, bell pepper, scallions, kale, Cheddar and ham) one at a time. Pour the egg mixture into the prepared baking dish. Bake, uncovered, until the center is firm and the top is golden, about 50 minutes.
- Cool the casserole for 10 minutes before serving. Enjoy!
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