Tuscan Egg Bake

Download the .pdf

Prep time: 30 minutes    

Bake time: 30-40 minutes

Servings: 9

Ingredients: 

20 eggs

1 cup milk

½ lb bacon

1 lb sausage

1-1 ½ cups shredded cheese

1 8oz bag spinach (cooked)

2 t minced onion

½ t garlic powder

½ t pepper

1 t salt

1 t Italian seasoning

What you will need:

9 x 13 baking dish, frying pan, large mixing bowl

Instructions:

1. Preheat the oven to 350°. Grease baking dish. 

2. Cook the bacon, sausage and spinach and set aside to let cool. (I usually use the same pan, but cook them each separately. It adds to the flavor and decreases the number of dishes. This can be done the day before and stored in the refrigerator.)

3. In a large mixing bowl, whisk the eggs to break up the yolks. Add the remaining ingredients including the bacon, sausage and spinach once it has cooled. 

4. Bake uncovered for 30-40 minutes. Edges should be browned and the middle should no longer be jiggly. 

Additional recommendations to add: 

Omit ½ cup of milk and add a fresh, diced tomato. 

Add 6-7 chopped mushrooms (be sure to cook with the spinach before adding)

Omit minced onion and add ¼ cup of caramelized onion

Have fun and enjoy any mix of the combination suggestions above. The recipe is actually good without milk too. Note, if you omit the milk, it will be denser and take less time to cook. The milk makes it “fluffy.”