Egg Bake

I may have mentioned that I’m not a huge fan of things in eggs. I can eat an omelet now and then but usually, egg bakes and breakfast burritos are not my favorite. But, my husband loves them. So periodically I acquiesce and make him one. I liked this one more than most egg bakes that I have made in the past. Typically I put sausage in an egg bake and I like sausage but I guess not in an egg bake. So this one is a little different, milder and was good comfort food for a Sunday morning.

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Ham & Cheese Egg Bake

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8 - 9 large eggs (depends on how much you want to make)

1 medium yellow or white onion chopped

1 green pepper deseeded and chopped

2 green onions chopped

1/4 lb. of ham, sliced deli or off a ham roast - chopped

2 cups shredded cheese of choice (I used a Mexican blend)

Preheat oven to 425°. Spray your pan, I used a glass rectangular pan. Add all chopped ingredients to your pan and distribute evenly. Salt and pepper the eggs and whip until they are nicely blended. Pour over the ingredients in the pan and cover tightly with aluminum foil. Put into the hot oven and bake for approximately 25 - 30 minutes, until the eggs are firm on the sides and not too jiggly in the middle. At this point remove the aluminum foil and continue baking until the middle is fairly firm and the top is nice and brown.

Let it sit for about 10 minutes when it comes out of the oven. This helps the flavors meld and then hopefully you won't burn your tongue on it!