LOCAL EATS
Egg Bake when it first comes out of over
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Emily's Easy Egg Bake
Photos and Recipe By Emily Ernsberger
Here is a quick and easy breakfast dish you can whip together for an impromptu brunch or to impress your coworkers at a morning meeting. I've been making this since college and throwing in what- ever ingredients I have in the kitchen. The only must-use ingredients are eggs, milk and cheese.
Emily Ernsberger is the director of annual giving at Hartwick College and a hostess with the mostess.
Egg Bake right before it goes into oven
INGREDIENTS
12 eggs, farm fresh if you can get your hands on them 1/2 cup milk
1 cup shredded cheddar cheese (Cabot makes a smokey bacon cheddar that goes well)
1/2 tsp salt 1/2 tsp pepper
Optional: 1/4 cup red onion diced; 2 handfuls fresh baby spinach; 1 cup diced mushrooms, scallions, red pepper flakes, crispy pre-cooked bacon crumbled ... (the list could go on and on)
6 O-Town Scene Jan. 12, 2012
DIRECTIONS Heat oven to 375 degrees. Spray a
9x13 glass casserole dish with cooking spray (I prefer olive oil flavored). Whisk together eggs until light and fluffy. Whisk in milk. Add salt and pepper. Stir in half of the shredded cheese. Stir in any ad- ditional ingredients. Pour into prepared dish. Sprinkle remaining cheese over the top.
Bake for 40-45 minutes or until nicely browned on top. The dish will puff up a lot while cooking and sink as it cools. This is normal.
Pair with a side of bacon and a spicy Bloody Mary and enjoy!
TIPS
* Use Cabot smokey bacon cheddar cheese for an extra kick of flavor.
* Pair with a spicy Bloody Mary.
