Maggie's Egg Bake

"I woke up this morning thinking of my best friend back in the US and her oh-so-fabulous "Egg Bake," the traditional staple of our weekend morning breakfasts together. Unfortunately, I didn't have her recipe this morning, so I had to wing it... the result was just what the doctor ordered! Maggie has shared many a cup of coffee with family and friends over this wonderful breakfast. Today I shared it with my boyfriend for the first time. Share it with someone you love!"
 
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photo by Tarheel photo by Tarheel
photo by Tarheel
photo by Tarheel photo by Tarheel
Ready In:
45mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • preheat oven to 325F (170C if using convection oven).
  • Butter sides and bottom of a 2QT casserole dish.
  • Break eggs directly into casserole dish, break each yoke and mix lightly. Do not over-mix, the distinction between yoke and white adds a wonderful hearty texture.
  • Add drained green chiles, mixing into eggs just enough to spread evenly.
  • Sprinkle olives and onions evenly over top, tapping lightly at the end to slightly submerge the bits.
  • drizzle heavy cream across top. Add salt and pepper to your liking.
  • sprinkle mozzarella and monterey jack cheeses on top, again tapping lightly at the end.
  • Place into oven for 30-35 minutes or until center is well set.
  • Plate with freshly sliced avocado, fresh salsa (yet another fabulous use for my boyfriend's homemade salsa -- I will post that recipe soon!) and sour cream.

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