On Christmas morning, my mom used to prepare eggbake and cinnamon rolls. It was a comforting eggbake that consisted of seasoned croutons, cheese, and bacon bits.
Now, I am able to look forward to special occasions when Jake’s mom prepares her eggbake with ham and fluffy, caramelized, pull-apart cinnamon rolls.
This week, my goal was to chip away at my dozen turkey eggs. Jake and I find our massive turkey eggs intimidating and neither of us has developed the gall to fry or scramble them. I’m not sure why this version of a poultry egg freaked us out, other than to assume we must be culturally conditioned to eat only chicken eggs. Therefore, I determined to transform them into an eggbake.
I adapted a recipe posted by MsMaryMc on Chowhound: http://chowhound.chow.com/topics/689496
- 1 pound of sausage (or diced ham) – I used a ground breakfast sausage from the Farm on Wheels vendor at the St. Paul Farmers Market
- Red pepper flakes to taste
- Drizzle of honey
- Sliced green onions
- 6 cups of cubed french bread – I used a baguette from New French Bakery
- 1/4 pound of grated cheddar cheese
- 1/4 pound of grated swiss cheese
- 6 chicken eggs–or 4 turkey eggs – bought from the Blue Gentian vendor at the Bloomington Farmers Market
- 1 1/2 cups of 1% milk
- 1/2 cup of heavy cream
- 1 tsp of sea salt
- At least a tablespoon of mustard – I used both both a creamy and whole grain Dijon. I accidentally squirted in a large dollop of mustard past the teaspoon the original recipe called for and it was delicious.
- Worcestershire sauce to taste – Recipe called for a quarter teaspoon. I probably added over 2 teaspoons.
- Preheat oven to 350 degrees and lightly grease a 9 X 13 inch baking dish
- Brown the sausage in a pan. Add red pepper flakes, most of the green onions, and a drizzle of honey and saute for a few minutes.
- Whisk together the eggs, milk, cream, handful of leftover green onions, salt, mustard, and Worcestershire sauce.
- Spread out the bread cubes in the greased dish.
- Cover the bread with the grated cheese.
- Cover the cheese layer with the sausage.
- Pour the liquid evenly over the pan and lightly press on the top to make sure all of the bread has absorbed some liquid.
- Cover and let the dish set in the fridge. I only let it set for about 1 1/2 hours. You could let it set longer, or freeze the whole dish to bake later.
- Let the dish sit in room temperature for about 20 minutes and then bake for about 50 minutes.
- Cut into pieces and serve.
I have never been let down by a recipe posted by individuals on Chowhound boards. This eggbake turned out well and has an addicting quality. I love dipping bites of the eggbake into an extremely hot, green salsa. I thought the french bread provided a pleasantly chewy texture and am satisfied that I only let the eggbake set for a short period of time because I enjoyed the variety of soft, chewy, and crunchy textures. In addition, I am glad I added more than the called for 1/4 teaspoon each of Worcestershire sauce and mustard.
In the future, I might mix the bread, cheese, and sausage instead of layering, and would also use less meat. I would have been content with 1/2 the meat, and would try ham instead.