The kids are back in school soon, and that means the schedule has to be reset. Meals need to be prepped and planned to allow you more time in your already busy day. Cereal can be fun, but sometimes you are tired of counting your lucky stars and want something the whole family can enjoy.
Breakfast bake is a timeless meal that has been done so many different ways. What I love about this recipe is that you can adapt the ingredients to include or exchange your favorite proteins and vegetable options. Once you’ve made it once or twice, you can make it with your eyes closed and simply adapt to flavor.
Here’s what you’ll need for our Back to School Breakfast Bake:
- 8 slices of bread, hand-shredded
- 10 eggs
- 1 package Bob Evans Savory Sage Sausage
- ½ small onion, diced
- 1 green pepper, diced
- 1 teaspoon, dry mustard
- ¾ cup, milk
- 1 cup, mozzarella cheese
- 1 cup, cheddar cheese
- Brown your sausage and set aside on a paper towel to reduce grease.
- In large bowl, mix your eggs, dry mustard and a dash of salt and pepper.
- Add diced onion and green pepper followed by milk and cheese.
- Set your dish (covered) overnight in the refrigerator.
- The next morning, bake at 350 degrees for approximately 50 minutes.
Tips and Tricks
- If your dish seems very watery before baking, add another piece or two of shredded bread.
- If your dish seems very dry before baking, mix an egg with a small amount of milk and add in.
- Check for doneness by sticking a fork in the egg bake, just like you would a cake. It should come out clean.
- You can use a cupcake tin to make several mini breakfast bakes for portioning.
- Add half a cup of cottage cheese for even more protein and cheesy goodness, and it to really amps up the flavor