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M and I are on what I’m calling a retreat. We took off yesterday to a cabin rental in the foothills of the sierras. The back porch looks out over the edge of Yosemite national forest. The air is crisp and it is amazingly peaceful. We’ve had a busy few weeks (months really) and it was time to get away. We’re using it as a time to relax and clear our heads- just what we needed!
While here, you can rest assured that I packed enough food and meals to keep our bellies full. These egg bakes will be happening at least once. I love egg bakes- you can throw anything into them and have such a hearty breakfast. These egg bakes can be made up the day before (up to step 5) and the next morning, pop these in the oven. I purchasesd these round Au Gratin dishes that are perfect for these (and also for a few other things.)Print
- 1 large red potato (240g), cut into 1/2″ cubes
- 1/3 lb (165g) Brussels Sprouts, quartered
- 1/3 red onion (50g), diced
- 1 tablespoon olive oil
- 1 ounce blue cheese (or havarti, gouda, or a combination)
- 4 large eggs
- 1/2 cup 2% or whole milk
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- Preheat oven to 400˚.
- In a baking dish, toss red potato, brussels sprouts, onion, and olive oil together. Spread into a single layer. Bake for 25-30 minutes until potatoes are tender and Brussels sprouts are beginning to char. Remove and divide into two 5-6″ diameter baking dishes (think oven-proof soup bowls).
- Sprinkle an even amount into both baking dishes. Place both baking dishes onto a sheet tray.
- In a separate bowl, whisk together eggs, milk, sea salt, and black pepper. Pour even amounts into each baking dish.
- Place the egg bakes into the oven (still at 400˚) and baking for 30-35 minutes, checking after 20 minutes. Egg bakes are done with the eggs have domed and do not jiggle anymore. Remove from oven and serve immediately.