Individual Egg Bake Rounds


Egg Bake I grew up in Wisconsin, and my parents hail from Chicago. And every time I introduce myself, it’s more than clear that I am from the Midwest, as I nasally announce,
“Hi, I’m Liz, and I’m from WisCONsin.”

Sometimes I can’t believe how nasal I sound when I hear myself on a video. It’s always a little shocking.

And while I may be from WisCONsin, from near “MWaukee,” where people eat bratwurst and drink pop, once I moved to Minnesota, I found that there were many Midwesternisms that I had never even heard of, though I come from just across the Mississippi.

Egg Bake

 

For example…uffda, an expression that encompasses disgust, surprise, or even relief. Totally new to me. Or hot dish…a general term for what the rest of the nation calls casserole.

And so it was with egg bake. The first time I spent Easter with Eric’s family, I learned that we would be going to their church early for the annual Easter Egg Bake breakfast.

When I asked what exactly an egg bake was, most of them looked at me as if I was some alien from a far galaxy named California. Yes, we were from neighboring states, but apparently there were some significant things we WisCONsinites were missing.

In case you too are unfamiliar with egg bake, let me bring you up to speed. Though it sounds like caveman-talk (Me Egg Bake), it is in fact a lovely little breakfast treat.  Egg bake is essentially a hot dish…but of eggs, and cheese, so much cheese…plus some sort of meat like bacon, sausage, or ham…and a bready base. I mean, there are as many variations of egg bake as there are types of winter precipitation.

Egg Bake Additionally, egg bake is the answer to one of my biggest first-world-problems: lukewarm eggs. I’m weird like that…I need my eggs piping hot, and egg bake does just that.

Here’s the only problem; standard egg bake recipes make at least four servings…and at this point in our lives, there’s only two of us around at most breakfasts. Don’t get me wrong, we eat leftovers with the best of them, but leftover eggs? Ew.

So, individually sized egg bakes. Let’s do this, eh?

Mini Egg Bake Not only are these mini egg bakes deliciously cheesy, but they couldn’t be more simple and convenient. Per my mother-in-law’s suggestion, I like to use Italian-flavored crutons for the base (rather than cutting up my own bread cubes). Simple. And you can assemble these the night before so they’re ready to bake up in the morning. Easy Peasy.
Croutons. A mixture of eggs, milk, and seasoning. Mmm-mmm breakfast meat. Plus ever essential cheese. Pop these in individual ramekins, or like I did, in giant muffin tins. (You’re looking for a container around 2.5-3″ in diameter).

These little egg bakes would make a perfect holiday breakfast for you and yours…you can whip up just as many as you have people staying with you, without having to get up at 3 a.m.. Uffda!

*Note: These can totally be vegetarian. Just leave out the meat and add some of your favorite veggies!

 

Egg Bake

Individual Egg Bake Rounds

Individual Egg Bake Rounds

(recipe from my mother-in-law)

(serves 1 but can easily be multiplied)

These individual egg bake rounds are the perfect way to treat yourself to a holiday-worthy breakfast. Simple to assemble, you can even make them the night before and have them ready to bake up the next morning.

Ingredients

Ingredients for ONE individual egg bake:

heaping 1/4 c. Italian-flavored croutons, roughly chopped into about 1/4" pieces

1/4 c. grated (sharp) cheddar

1 egg

1/2 c. milk

1/8 tsp. salt

dash of pepper

dash dry mustard

Meat: 2 sausage links, or 1 sausage patty, or 2 bacon strips, or 1/8 c. chopped ham

Optional: chopped onions, mushrooms, tomatoes, spinach, bell pepper

Instructions

Cook your sausage, ham, or bacon; chop, and set aside.

LIBERALLY grease your muffin tins, ramekins, etc.

Place croutons in the bottom of the container.

Sprinkle the cheese on top of the croutons.

(If using, place your veggies on top of the cheese).

In a bowl, beat your egg, then mix in the milk, salt, pepper, and dry mustard.

Pour the egg mixture over the cheese.

Top the egg mixture with your chopped meat.

Preheat oven to 350*. Bake egg bake rounds for about 45-60 minutes, checking frequently after 45 minutes to keep from burning. You'll know it's done when it's appetizingly browned on top, set (not jiggly), and an inserted toothpick comes out mostly clean.

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12 thoughts on “Individual Egg Bake Rounds

  1. I’m a Wisconsin to Minnesota transplant, too! I remember when I first went to a movie in the afternoon alone here (before they took credit cards, I think), I went up to the cashier and asked where the Tyme machine was. I got a puzzled look and thought they didn’t hear me. So I said it louder. I asked a few more times before I realized that this person had no clue what I was talking about, except to think I was a crazy person asking where the time machine was. When I finally caught myself and said, “I’m sorry. I’m looking for the ATM.” All was right with the world. ;-)

  2. I think “egg bake” sounds such more more appetizing than “mini frittata” or whatever else these are called throughout the country. Egg bake just sound warm and comforting…and let’s be honest, I’m going to inhale anything that contains sausage and cheese, as any real Midwesterner would (I lived in Chicago when I was a kid).

    • I got through four years of college in Minnesota without hearing “uffda,” and THEN I met Eric’s extended family :) And “small-family-egg-bake-dilemma” – so funny and so true :)

  3. I just wanted to tell you that I am living on the Illinois/WisCONsin border and I have the same nasal speak that my college friends would laugh at! These eggs look delicious and I also love a good cold ‘pop’. I laughed out loud at the pronunciations as I have the same exact ones! Thanks for the recipe!

  4. These are exactly what I’ve been looking for! I too am from Wisconsin, but transferring from the Lake Winnebago area to the Milwaukee area. I’m so happy to have found the recipe. Someone who knows the value of cheese in a dish :) One question for you, have you ever tried these with thawed hashbrowns on the bottom instead of croutons? I thought I would ask before trying to do it all on my own haha.

    Great recipe! :)

    • The value of cheese in life more like it :) I have never tried it with the hashbrowns; I’m guessing that it would cook fine but change the texture. Please let me know if you do try it and how you like it!

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