Making eggs for breakfast is easy for two, but what do you do when the table grows? The issue of timing eggs comes up especially around the holidays. I believe the oven is the answer – my mom suggested cooking bacon in the oven, and I hardly do it on the stove anymore.
So this morning, while David was running errands, I decided to try a similar baking method for eggs. Using the @epicurious iPad app, I stumbled upon the recipe for “Three-Cheese Baked Eggs with Roasted Peppers” which bought me at least an hour for prep and cooking. I swapped white onion for the scallions, and left out the peppers. I actually enjoyed the fluffy texture without vegetables, but you could add anything, like corn, spinach, zucchini, etc.
The beauty of this recipe is that it could serve a family of four or five, or you could double the batch for the holidays. And it’s not so far off of traditional scrambled eggs to the point that you could serve it with plenty of sides unlike other casseroles that overwhelm your taste buds, and the plate.
Side note: Funny how the photo looks a little Instamatic-ish. I really need to take a food photography class! Let me know if you know of any in the Bay Area that use regular point-and-shoot or iPhone cameras.