I generally cook “freestyle”, ie without a recipe. Egg bakes are one of my favorite “non-recipe” dishes to prepare because they are SO easy, and the ingredients depend on what I have on hand. One of my favorite combos is Cajun seasoning added to the eggs, and cooked and crumbled breakfast sausage for an easy “scrambled eggs and sausage” breakfast vibe. Duck or goose eggs are my absolute favorites to use in this kind of dish because they puff up significantly and have a light, airy texture without the use of any ingredients like cream of tartar or baking soda, and have an almost “bready” mouth feel. For people (like us) who are watching their carbs, this is a great way to enjoy a light and fluffy casserole without any flour. They’re a great way to repurpose leftovers too!
I make this dish as a main course with a side salad.
Ingredients
- 1 dozen duck eggs, beaten
- Salt & pepper to taste
- Herbs/spices as desired
- Cooked meat and/or vegetable
- Cheese for topping
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease a 9×13 baking pan
- Add herbs/spiced to beaten eggs: In a large bowl, whisk together eggs, salt, pepper and herbs/spices.
- Put cooked meat and/or veggies in greased pan: This gives a bit of a layered look but you can also add them to the egg mix.
- Pour egg mixture into pan:
- Bake: Bake for 20 to 25 minutes, or until the egg has risen, the top is golden brown and a toothpick inserted into the center comes out clean.
- Top with cheese if desired: Broil for a few minutes until cheese is melted
This can be scaled down easily; basically, you want the egg to be at least an inch below the lip of the pan to accommodate rising.
