Summer parties are in full swing and if that means you have a full house the morning after the party and minimal energy to make breakfast, try an egg bake with some of your leftovers. We had a BBQ and so I threw together some of our leftovers in the AM and put it in the oven, once all the guests were showered and ready to start their day the egg bake was done! Everything was extra from the night before except for the eggs!
Cornbread
Mushrooms, sliced
Tomatoes, diced
Red Onions, diced
Dried Basil
Dried Sage
Eggs
Shredded mozzarella
Olive oil
1. Heat oven to 375 degrees, then heat some olive oil in a pan to saute the onions. Once they are soft, add mushrooms and herbs let cook another 3-4 minutes and then add tomatoes. Cook until liquid is evaporated.
2. Meanwhile, grease a baking dish (or spray with PAM). Then crumble leftover cornbread over the bottom of the pan.
3. Crack eggs into a bowl and whisk (think 2 eggs per person).
4. When vegetables are done, spoon over top of cornbread. Then pour eggs over the whole thing. Sprinkle cheese over the top and bake. The top may brown because of the cheese but make sure the center is not liquid. Depending on the depth of the pan that could be 30-60 minutes (our pan was 3.5" deep and took 60 minutes but most baking dishes are only around 2" deep)
Enjoy!!
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