While I would love to make bacon in the oven every morning, I have a lot going on and have to get out of the door for work. So, I love an easy breakfast like this Feta Egg Bake.
It’s so simple to work up some scrambled eggs. I’ll throw a little bit of cheese and some deli ham in there if I have an extra minute to spare. But even easier than that is making a crustless quiche or an egg bake that I can warm up for one minute in the microwave in the morning.
I’ve made so many combinations and the possibilities are truly endless. I’m throwing this one out there because I just can’t get enough of the one I made this week using feta cheese.
I’m generally a farm fresh egg girl, but anytime I see 18 packs of eggs on super sale, I buy a couple and spend the next three weeks making new versions of quiche to enjoy.
It doesn’t just have to be a breakfast. I have made a taco version of this and after heating it up, topped it with sour cream and salsa and it is definitely a hardy enough for dinner.
Ingredients:
- 12 eggs
- 6-ounce container of feta cheese
- 2 Diced red bell pepper
- 8 oz Sliced mushrooms
- Mild ground sausage
Directions:
- Preheat oven to 400.
- Brown sausage and drain it.
- Add mushrooms and bell pepper to the sausage and toss for five minutes.
- Spray a casserole dish with cooking spray and pour in the sausage mixture.
- Scramble the eggs and pour on top of the sausage mixture.
- Sprinkle the container of feta cheese on top.
- Poke with a spatula (not stir) to push some of the egg and cheese down into the sausage mixture.
- Bake on 400 for 30 minutes.
- Let cool a bit.
