Puffy Egg Bake

Pallet and Pantry
by Pallet and Pantry
6 Servings
1 hr 5 min

I've been a huge fan of a BIG breakfast ever since I was a kid. But when I first became a Mom I was lucky if I had enough time to just grab a bowl of cereal. Later, when my daughter was about seven years old, I made my first BIG breakfast, and it was this egg bake recipe. We made it together and she was so excited to see how it turned out that she turned on the oven light and watched it bake. Fifteen to twenty minutes into the baking time I heard her yell my name and I came running thinking the egg bake was burning. Instead, she screeched that I had to come look because the egg bake was getting so puffy she thought it was going to explode! And THAT is how this delicious egg bake got it's name!

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Puffy Egg Bake
  • 2 cups cooked potatoes diced
  • 9 slices cooked bacon chopped
  • 1/3 cup onion diced
  • 1 1/2 cups cheddar cheese shredded
  • 5 eggs
  • 1/2 cup half and half
  • 1/2 cup whole milk
  • 3/4 cup asparagus diced
  • 1 Tablespoon fresh parsley
  • 1/2 teaspoon garlic powder

Preheat oven to 375.
Combine eggs, milk, and half and half in a stand mixer or large bowl. Beat until eggs are light and fluffy. (About 30 seconds on low and 1 minute on medium)
Add in parsley and garlic powder. Set aside.
Grease an 8x8 casserole dish. Place 1 cup (half) of the diced potatoes on the bottom. Place half of the asparagus, onions, and bacon on top of the potatoes. Top with half of the cheese. Repeat layer.
Pour the egg mixture over the top. Bake for 50 minutes or until eggs or until knife inserted in the center comes out clean. Remove from the oven and let sit for 5 minutes before cutting.
Pallet and Pantry
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