Leek, Ham, and Cheese Egg Bake


  • 1 tablespoon butter, plus extra for greasing baking dish
  • 6 large leeks, cut into thin half-moons and washed thoroughly
  • 1-2 tablespoons olive oil
  • 12 eggs
  • 3 13 milk, preferably whole
  • Salt and freshly ground black pepper
  • 34 pound grated cheese such as gruyere and parmesan
  • 10 ounces cooked ham, diced fine


  1. Heat oven to 350*F and butter 9 by 12-inch baking dish.  
  2. Heat oil in large skillet over medium heat.  Once hot, add leeks and season with 1 teaspoon kosher salt and pepper.  Saute, stirring, until tender and starting to brown, 10-15 minutes.  
  3. Beat eggs with 1 teaspoon kosher salt and pepper.  Whisk in milk.  
  4. In baking dish, layer 13 grated cheese, 12 leeks, 12 ham, 13 cheese, remaining leeks, and remaining ham.  Pour egg mixture into baking dish then top with remaining cheese.  
  5. Bake until just set in the middle, about 55-65 minutes.  Let cool for 5-10 minutes before serving.  


This one is from Smitten Kitchen and, sadly I don’t remember it at all.  It’s similar to a frittata but with more milk than my usual ratio.

Basic Frittata Recipe


  • 1 12 pound bag microwave potatoes, nuked
  • 12 eggs
  • 1 cup sour cream
  • “stuff”


  1. Heat oven to 350*F.  
  2. Microwave potatoes as instructed by packaging.  Cut into small pieces and place in 9 by 12-inch baking dish.  
  3. Mix eggs and sour cream until combined.  Add in whatever stuff you like.  Bacon, cheese, and broccoli or asparagus, mushrooms, and parmesan, whatever appeals to you.  
  4. Transfer baking dish to oven and bake for an hour or until egg is fully cooked and set.  Cool before serving.  


This is my basic frittata recipe.  I could make this stuff every week and use it for cold lunches through the week.  I love it.  Like quiche, there are infinite combinations and you can use your imagination to try new things.  Lance likes the texture of frittata better than quiche and strata, so I tend to make it the most often these days.

Tuscan Baked Eggs


  • 2 tablespoons olive oil
  • 12 cup red onion, chopped
  • 2 teaspoons garlic, finely minced
  • 2 cans (14.5 ounces each) diced tomatoes
  • 2 tablespoons fresh thyme leaves, minced 
  • 8 eggs 
  • 4 tablespoons freshly grated parmesan cheese
  • 2 tablespoons fresh chives, chopped


  1. Heat oil in large, broiler safe, skillet over medium heat.  Add onion and sauté 2 to 3 minutes, or until onion is starting to soften but not to brown.  
  2. Add garlic, cook 1 minute or until fragrant.  Add tomatoes and thyme.  Simmer until slightly thickened, stirring occasionally, about 6 to 8 minutes. 
  3. Heat broiler and move oven rack to 5 to 6 inches from element.  
  4. Remove 13 of tomato mixture to bowl and spread remaining tomatoes evenly over skillet.  Carefully crack 8 eggs on top of tomato mixture then spoon reserved tomato mixture around eggs, being careful not to cover egg yolks.  
  5. Cover skillet with lid and cook 3 minutes or until egg while begins to turn opaque.  Remove lid, sprinkle with parmesan cheese, and transfer to broiler.  Broil for 1 to 2 minutes or until eggs reach desired doneness and cheese has melted.  Serve with chives.  


This recipe is from Kalyn’s Kitchen and, for those in the know, it’s super similar to Shakshuka just with a different flavor profile.  I really enjoyed this dish and it would go great with toast or probably even in tortillas if that’s your thing.  It would probably be super over any other carb like rice, pasta, or roasted potatoes.  I love eggs!

Bacon Cheese and Caramelized Onion Quiche

Prepared pie crust (I like Pillsbury.)
1 tablespoon olive oil
1 onion, sliced into half moons
1 tablespoon balsamic vinegar
12 pound bacon, chopped
1 cup cheddar cheese, shredded
6 eggs
1 34 cup half and half, or mixture of milk and cream
Salt and freshly ground black pepper

1. Spread pie crust into pie plate and refrigerate for 20 minutes.  Heat oven to 350*F and bake pie shell for 15 minutes.  Remove pie plate from oven and reduce heat to 325*F.  

2. Meanwhile, heat olive oil in medium skillet over medium-low heat.  Add onion and cook, stirring occasionally.  When onions are soft and translucent, about 5 to 10 minutes, add vinegar and cook 1 to 2 more minutes.  Remove onion from pan and set aside.  

3. Increase heat to medium and add bacon to pan and fry until crisp.  Transfer bacon to paper towel lined plate to drain.  

4. Spread onion, bacon, and chedder cheese over pastry in pie plate.  

5. Combine eggs, half and half, salt and pepper in small bowl and mix well.  Pour mixture gently into pie plate.  

6. Transfer pie plate to oven and cook for 45 minutes or until golden brown and set.  Remove from oven and let rest for 10 to 20 minute before cutting.  


This recipe is from Food Equals Happy Me.  I enjoy trying out new combinations of quiche and this one did not disappoint. We all enjoyed it!

"Impossible" Ham and Cheese Pie

1 tablespoon unsalted butter softened, plus 2 tablespoons melted
3 tablespoons Parmesan cheese, finely grated
8 ounces Gruyère cheese, shredded
8 ounces thickly sliced deli ham, chopped
4 green onions, minced
12 cups all purpose flour
34 teaspoon baking powder
12 teaspoon pepper
14 teaspoon salt
1 cup half and half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
18 teaspoon ground nutmeg

1. Adjust oven rack to lowest position and heat oven to 350*F. Grease 9-inch pie plate or casserole dish with softened butter, then coat plate evenly with Parmesan.

2. Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese mixture evenly in bottom of prepared dish. Combine flour, baking powder, pepper, and salt in now empty bowl. Whisk in half and half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese mixture in dish.

3. Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.


This recipe is from Cook’s Country 2013.  It’s a very quiche-y dish and we all quite liked it.  I made it in a dish that was deeper than a pie plate which was a good call since I increased the volume by adding more ham.

Parmesan Baked Eggs

1 12 tablespoon butter
12 teaspoon olive oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
12 tablespoon fresh thyme, minced
12 teaspoon salt
6 eggs
1 tablespoon heavy cream
Parmesan cheese, grated

1. Heat oven to 375*F.  Place small pat of butter, about 1 teaspoon each, in bottom of each of three ramekins.  Place ramekins in baking dish then transfer to oven until butter melts.  Remove ramekins from oven. 

2. Heat oil and butter in small saucepan.  Add shallot and sauté until soft, about 3 to 5 minutes.  Add herbs and salt then remove from heat and stir to combine. 

3. Pour 1 teaspoon of cream into each ramekin and crack 2 eggs into each.  Sprinkle the herb mixture evenly over the top of each ramekin and return to oven, still in the baking dish, and bake for about 7 minutes. 

4. Switch oven from bake to broil and turn heat setting to broil if necessary for your oven.  Sprinkle eggs with Parmesan cheese.  Broil eggs for another 2 minutes or until egg whites are just set and yolks are still soft.  Let stand 3 to 5 minutes before serving. 

Parmesan Baked Eggs

This recipe is from Pinch of Yum and I thought it was truly yummy!  Sadly, I’m still working on perfecting the whole baked eggs thing, because I’m having a hard time getting the whites set and the yolks runny.  I’ll keep working on it, though, and eventually I’ll get it perfected! 

Shown here with Roasted Potatoes and maple sausage links.

Crescent Egg Puffs

1 tube crescent rolls
8 eggs
12 cup cheddar cheese, shredded
12 cup green onions, sliced
Salt and pepper, to taste
12 ounces bacon, cut into pieces, cooked until crisp, and drained

1. Heat oven to 350*F.  Spray a standard size muffin tin with cooking spray. 

2. Open the crescent rolls and separate into 4 rectangles.  Pinch rectangles together on seams then cut in half to make 8 squares.  Place each square into a muffin cup and press into the cup to form a bowl. 

3. Crack an egg into each crescent cup then top with cheddar, green onions, salt and pepper. 

4. Bake 15 to 20 minutes or until whites are set and yolks are still runny.  Sprinkle bacon over top before serving. 

Crescent Egg Puffs

This recipe is from The Kitchen Life of a Navy Wife.  Again, I have trouble with the timing of baked eggs, but practice makes perfect so I’ll get there eventually.  Mine didn’t turn out nearly as pretty as the ones of the Navy Wife, but they were certainly delicious! 

Shown here with Pesto Roasted Tomatoes.

Eggs à l’Oignon

4 eggs
2 tablespoons heavy cream
Salt and pepper, to taste
2 teaspoons garlic, minced
1 tablespoon shallot, minced
1 12 tablespoons mayonnaise
1 tablespoon butter
Green onions, minced
Parmesan cheese, shredded

1. Whisk together eggs, cream, salt, and pepper together in a medium bowl.  Melt butter in large skillet over medium heat.  Add garlic and shallots to skillet and sauté for 30 seconds or until fragrant.  Pour in eggs and stir until scrambled and cooked through, but still a bit wet.  Remove to serving dish and stir in mayonnaise, green onions, and Parmesan cheese. 


This recipe is from the awesome Willow Bird Baking – one of my favorite cooking blogs to follow.  The link also includes a great article in the defense of food bloggers and it’s worth a read.  I thought these eggs were really great, the leftovers were also great.  I used to believe that eggs couldn’t be kept for leftovers since they were no good cold, but I learned otherwise while I was in Norway and now I’m a believer of leftover eggs.  I served these with maple sausages and sesame bread from Panera.

Baked Eggs with Crispy Hash Brown Crust

1 bag (about 1 pound) shredded potatoes, such as Simply Potatoes
2 tablespoons olive oil
6-8 ounces baby spinach
6 eggs, beaten
34 cup shredded cheese
Salt and freshly ground black pepper

1. Heat oil in large skillet over medium heat.  Press potatoes into pan and cook until browned on one side.  Carefully flip potatoes. 

2. Spread spinach over potatoes then carefully pour eggs over spinach.  Cover and cook until potatoes are crispy on bottom and eggs start to set. 

3. Heat broiler.  Top eggs with shredded cheese then broil until eggs are cooked through. 

Baked Eggs with Crispy Hash Brown Crust

This recipe is inspired by Two Tarts.  I added spinach because it’s delicious and I wanted the dish to be a more complete meal.  You could also add crispy bacon and sautéed mushrooms if you like those sorts of things and have them available.  Basically, this can work with any sorts of things that you’d normally put into an omelet of that you’d serve with eggs and hash browns.  This recipe is a nice variation to bring to breakfast for dinner.

Internet- Two Tarts

Baked Egg Boats

2 sourdough rolls or small baguettes
5 eggs
13 cup half and half
4 ounces pancetta, finely chopped and fried until crisp
3 ounces gruyere cheese, grated
2 green onions, thinly sliced
Salt and pepper, to taste
2-4 thin pats butter

1. Heat oven to 350*F.  Cut off tops of bread and partially unstuff dough from middle. 

2. Beat together eggs and half and half.  Stir in remaining ingredients and season with salt and pepper.  Pour mixture evenly into each roll.  If space remains at top of hollow, chop removed bread bits and place on top.  Place pats of butter on top. 

3. Bake 20 to 30 minutes or until golden brown, puffed, and set in center.  Cool 5 minutes before serving. 

Baked Egg Boats

This recipe is from Spoon Fork Bacon and variations on the theme have been all over the blogosphere recently.  I screwed up when making it and ended up using loaves of bread that were much too large.  Then I had to double everything and it didn’t work very well.  I think the key is using smaller rolls – round ones or small baguettes.  You could also use one long baguette and just make one. 

The end result was tasty, just not as tasty as it could be!  I’m sure there are endless varieties, since this is basically just quiche in a bread bowl.  Yum!

Internet - Spoon Fork Bacon