Mexican Baked Eggs

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When you find a good recipe, you do everything you can with it. That’s what happened with my Baked Eggs with Kale and Sausage from a few weeks ago. Before I had even finished the first batch I was already thinking of new variations to try! This Mexican version is another great brunch recipe – I can’t wait for the next version!

Mexican Baked Eggs

Lightly toast 6 slices bread. I laid them out on a baking pan and put them in the oven at 350 degrees for 5 minutes, flipping once. Spray a casserole dish with cooking spray and arrange the bread on the bottom, slightly overlapping. Top each with 2 tablespoons refried beans.

Preheat oven to 400 degrees Fahrenheit. Sauté ½ cup diced onion in 1 teaspoon olive oil. When the onions are translucent, add ½ green bell pepper diced and 1 diced medium tomato.

Put the onion, tomato, and pepper mixture over the bread in an even layer. Crack 1 egg on each slice of bread (6 eggs total) and sprinkle with salt and pepper. You may need to arrange the vegetables to make a little spot for the egg to fit, so it doesn’t slide off into the casserole dish. Pour 1/3 cup milk over everything to keep it moist, and sprinkle with ¼ cup cheddar cheese.

Bake in oven for 15 minutes, longer or shorter depending on how you like your eggs. Top with fresh diced avocado and enjoy!

Yield: 6 servings. Per Serving: $1.45, 273 calories, 12g fat, 29g carbs, 14g protein.

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Oven Baked Pancake

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Pancakes are a go-to weekend breakfast. When I was a kid, my dad made us the most delicious blueberry pancakes. They were golden and fluffy, about half an inch thick, and we’d cover them in butter and maple syrup.  When someone else is making pancakes, I’m all for them. But I tend to opt for other recipes when I’m the one wearing the apron.

Compared to other breakfast items, pancakes are a pretty big ordeal. You have to make the batter, heat up the pan, pour each pancake individually, keep an eye on them to make sure they don’t burn, flip them over at just the right time so they aren’t undercooked, and then repeat this process multiple times (especially if you’re using a relatively small pan). That’s a lot to ask of me on a weekend morning.

Instead, I prefer this oven-baked pancake – a super easy recipe with very few ingredients that you slide in the oven and forget about for 20 minutes. Often referred to as a Dutch oven pancake, this dish is the perfect alternative to traditional pancakes and will totally impress your friends or roommates. It’s also made with more eggs than flour (the opposite of a traditional pancake) so it’s better for you!

Oven Baked Pancake

Heat oven to 450 degrees. Put 5 tablespoons butter in a large, oven safe pan or pie dish. Place in oven to preheat and melt butter. Whisk 6 eggs until light and fluffy. Add 1 cup flour, 1 cup milk, and ¼ teaspoon cinnamon, and whisk until combined. Add to pan and bake in oven for 20 minutes, until puffy and golden. Sprinkle with 1 tablespoon powdered sugar and serve with sliced strawberries.

Yield: 4 servings. Per Serving: $.90, 323 calories, 22g fat, 18g carbs, 12g protein.

Baked Eggs with Kale and Sausage

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We have a runner up for the most beautiful plate of food I’ve ever photographed (in first place, surf and turf from my summer vacation on Cape Cod).

I had the pleasure of entertaining a few of my lovely lady friends for brunch this past Sunday. I had a few recipes I wanted to try and needed a taste testers, plus I love being in the company of these girls! You can’t have a bad meal with great company, so all in all it was a brunch success. In addition to this baked egg casserole (which was a hit) we had an oven baked pancake (recipe coming soon), Bloody Mary’s, and delicious cupcakes-disguised-as-muffins for dessert.

Adapted from a recipe from the Food Network, this is an elegant meal you could eat for brunch or dinner. I can’t wait to make and share some variations!

Baked Eggs with Sausage and Kale

Lightly toast 6 slices bread. I laid them out on a baking pan and put them in the oven at 350 degrees for 5 minutes, flipping once. Spray a casserole dish with cooking spray and arrange the bread on the bottom, slightly overlapping.

Preheat oven to 400 degrees Fahrenheit. Sauté ½ cup diced onion in 1 teaspoon olive oil. When the onions are translucent, add 1 cup sliced mushrooms and sauté until brown. Add 2 cups baby kale and sauté until wilted. Meanwhile, brown 2 hot Italian sausage links, cases removed, in a small sauté pan. You could put the sausage in with the onions mixture, but I kept them separate so I could make a few eggs without sausage for my girlfriends.

Put the kale mixture and sausage over the bread in an even layer. Crack 1 egg on each slice of bread (6 eggs total) and sprinkle with salt and pepper. You may need to arrange the kale and sausage to make a little spot for the egg to fit, so it doesn’t slide off into the casserole dish. Pour 1/3 cup milk over everything to keep it moist, and sprinkle with 2 tablespoons parmesan cheese.

Bake in oven for 15 minutes, longer or shorter depending on how you like your eggs. I baked mine for 20 minutes and the yolks were medium/hard. I love runny yolks so I’ll take them out sooner next time!

Yield: 6 servings. Per Serving: $1.20, 236 calories, 11g fat, 21g carbs, 15g protein.