Make Ahead Egg Bake

We’ve kept this kid friendly by using only basic ingredients. This is also great for bigger kids and grown-ups with any of the additions listed below.

Prep time: 15 minutes

Cook time: 30 minutes

Wide Heavy Duty Foil

Nonstick Cooking Spray

8 Happy Egg Company Organic Eggs

3/4 cup cottage cheese

1/4 cup complete pancake mix (just add water)

1/2 teaspoon garlic salt

2 cups thickly shredded sharp Cheddar cheese

Freshly ground pepper to taste

English muffins, toasted rustic bread slices, mini bagels, toasted mini waffles or tortillas

Preheat oven to 350°F. Line a 13 X 9-inch baking dish with foil,  pressing well into the corners and leaving an extra inch all the way around*. Coat well with cooking spray. Puree eggs, ricotta cheese, pancake mix and garlic salt in a blender or food processor or in a large bowl with a stick blender. Stir in Cheddar, onions and pepper and spread in prepared baking dish. Bake at 350°F for 30 minutes or until the center is set. Let cool, then carefully pull up foil on 2 sides to remove from pan. Cut into desired shapes and store in the refrigerator or freezer in an airtight container until ready to serve. Makes 12 small servings. Store individual pieces between small pieces of parchment paper in an airtight container.

Recipe tips:

·      Eggs may be prepared the night before and refrigerated overnight, covered. Remove from the refrigerator at least 30 minutes before baking.

·      Lining the dish with foil lets you easily lift the baked eggs from the pan. You can then cut them into squares or desired shapes.

·      Use this recipe as a base, adding other ingredients as desired. Some options include:

Chopped roasted red peppers

Sliced green onions

Cooked, chopped spinach

Chopped ham

Cooked crisp bacon