Home > gluten-free, recipes, supper > Officially the first failure.

Officially the first failure.

Way back in early January, I decided to do an egg bake to use up a bunch of stuff in the fridge.  (sensing a theme here?)  While it turned out OK, there was a lot of things that I will do differently the next time.  First off, making a half batch.  A 9 x 13 pan doesn’t sound like a lot of food, but when you eat it for lunch several days straight, it gets a little tiring.  Also, I would have mixed the ingredients more instead of layering them.  There was a layer of cheese in the middle that basically separated the dish into two halves.  I would have much preferred the cheese distributed more randomly instead of a strata layer.  Finally, I would have liked to cut down on the amount of peppers and mushrooms that I put in.  They overwhelmed the dish and ended up a bit soggy in texture.  So if I could figure out a way to get rid of some of their moisture it would be a good thing.  Sauteing them would be a logical option, especially for the mushrooms.  That way I could get a little extra flavor out of them as well.  Thinking about a little bit more, I am concerned the peppers would get mushy from the extra cooking.  So I think I would skip that unless I need to get rid of some more moisture for the third time around.  Enough griping,  on to the recipe!  I’ll write it up as I plan on cooking the next time.

Ingredients

  • 12 Eggs, beaten
  • 4 oz Button Mushrooms, sliced
  • 1 1/2 Bell Peppers, medium dice
  • 1 1/2 cup shredded Mozzarella Cheese
  • 1 1/2 cup shredded Sharp Cheddar Cheese
  • 1 large Onion, small dice
  • 1 lb Bacon
  • 1 Tbs Butter
  • 1 Tbs dried Basil
  • 1 Tbs dried Oregano

Mind you, some of the portions are WAAAY off.

Preheat the oven to 375 degrees F.  Fry the bacon and place on a paper towel-lined plate to drain.  Chop into 1/2″ strips crosswise.  Melt the butter in a skillet over medium heat and saute mushrooms until golden brown, about 4-6 minutes.  Place on a paper towel-lined plate to drain.  Mix the cheeses together and set aside half of the mixture.  In a large bowl, beat the eggs together.

The naughty eggs have been beaten.

Add the rest of the ingredients in with the eggs and mix thoroughly.  Pour the mixture into a 9 x 13 pan and top with the reserved cheese blend.

All of that formed it's own layer. Definitely did not add to the dish.

Place it in the oven for 40-45 minutes or until a knife comes out slightly wet in the center.

But, hey, it looks good, right?

Advertisements
Categories: gluten-free, recipes, supper Tags: ,
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: