Andy's Flour Power joined us in studio Monday for some holiday cooking tips and showed us how to cook a wonderful Egg Bake dish that would be perfect for Christmas morning.
Egg Bake Recipe
8 slices of bacon chopped
1 ½ cups mushrooms
1 ½ cups onions
1 ½ cups peppers
1 large handful baby spinach
8 biscuits (enough to cover bottom of pan)
1 cup milk
2 cups shredded cheese
Pre-heat oven to 350
Spray non-stick spray into the bottom of lasagna deep dish size disposable pan and cover with raw biscuits – bake at 350 until golden brown and cooked through – about halfway through baking it is helpful to press the biscuits flat to make sure they are baking together and covering the base of the pan.
While biscuits are baking, begin cooking bacon in non-stick pan over medium heat. When bacon is about halfway cooked add all veggies EXCEPT spinach and sauté until cooked. Add salt and pepper to taste.
Once veggies are cooked through place into a mixing bowl and while hot add half of the shredded cheese and the baby spinach. Mix so that cheese will melt and spinach begins to wilt. Place mixture over biscuits straight from oven when golden brown.
In a separate bowl whisk 8 eggs and milk together. Once whisked, pour egg mixture over top the biscuits and veggies and place back in the oven for approximately 30 minutes at 350, or until eggs are cooked through. Remove from oven and sprinkle remaining shredded cheese over top with any seasoning you may desire and place under broiler to brown for approximately 3 minutes. KEEP AN EYE ON IT WHILE UNDER BROILER!
Take out and allow to rest for 5 minutes. Cut, serve and enjoy!!