Raising 4 kids, 1 day at a time. : Vegetarian Egg Bake Recipe

Hello and welcome!

This week my table at my MOMS (Moms Offering Moms Support) group had the responsibility of bringing food. This is one way the group avoids a fee to be a member. Moms volunteer to bring food or help in the kid area to lessen the cost of catering or child care. We still have church staff member who run the kid area but the moms rotate in helping. The food is rotated from table to table and catered by the leadership staff for special events, like our Christmas or Mother's Day brunches. Have I mentioned how much I love this group?

My co-table leader let our group know that her oven died a few days before the weekly meeting, she had signed up for a quiche but that wasn't going to happen with her oven down. She asked if someone else could bring a hot dish to cover her. She would bring a cold one. Another wonderful lady (they are all wonderful actually!!) from our table offered a hot dish and I offered to bring an egg dish.

Luckily for me Costco had the 5 dozen egg carton at a great discount ($7.50 for 5 dozen!). We still had several eggs left from last pay period but it was too good a deal to pass up. I always keep spinach and tomatoes in my fridge and there are usually hashbrowns in my freezer for MOMS related casseroles. Luckily this week I had decided to buy mushrooms with no intended purpose but something told me to. After looking at several online recipes and being short on several items I decided to throw something together based on what I had. The ladies liked it, so I thought I would share it with you lovely people!

Vegetarian Egg Bake

Ingredients:

12 large eggs

½ cup Half and Half

½ tsp Dried Thyme

3-4 mushrooms, sliced or diced

2 small handfuls of spinach, chopped if desired

1-2 cloves garlic, minced

2 cups frozen hash browns

½ cup shredded cheddar (optional)

Salt and Pepper to taste

Topping: ½ cup fresh tomato, diced

Directions:

Preheat oven to 375 degrees.

Sauté, over medium-high heat, 1 tbsp olive oil or butter and mushrooms. When mushrooms begin to brown, add garlic, sauté 10 seconds (until fragrant). Add spinach and cook until wilted. Add hash browns, stirring occasionally, cook for 2 minutes until hash browns are warm. Place veggie mixture in an 8x8 greased casserole dish. Let cool slightly.

In a separate bowl mix 12 eggs, half and half, salt, pepper and thyme. Whisk until combined.

Add cheese, if desired, to veggie mixture, add egg mix to veggie mixture and stir gently to combine.

Bake for 30-40 minutes, until egg mixture is set and a toothpick inserted in the center comes out clean.

Cool for 5 minutes, top if diced fresh tomato, if desired.

Makes 8-12 servings.

Click Here for printable PDF

Here are some pictures of the cooking and final product!