roasted veggie & ham overnight egg bake

Our Easter was very low-key this year.  Usually we are adjusting back to normal after some or all of us have gotten back from a mission trip to Mexico, but this year we all stayed home.

Then Bjørn got sick, and boy am I glad his daddy was home when that happened.  I can't imagine having had to deal with both boys alone while in the hospital with my pneumonia-boy!  (He is SO much better now, by the way!).

It wouldn't have been pretty, that's for sure.

Anyways, we didn't do much in the way of celebration yesterday...  just a lovely time at church and then a quiet day at home.  But I just couldn't let easter go by without a little something special for breakfast...  specifically an egg bake!

(yes, I realize this is not a picture of an egg bake, but sometimes, pretty
pictures of egg bakes on busy holiday mornings just don't happen!)

I just love a good egg bake.  I mean, really...  who doesn't, right?!  And some holidays, Easter & Christmas morning especially, just need an egg bake to make them perfect.  

Caramel rolls don't hurt either, but that's not what we're talking about here...

I don't especially care for egg bakes filled with bread, potatoes, and other fillers.   I like mine chock-full of veggies, meat and cheese...  just how I like my omelettes and scrambles!

This makes a full 9x9" pan, and if you serve anything else with breakfast (toast, caramel rolls, fried potatoes, fruit!) it will be plenty for 6-9 people!  

If you're not serving anything but this, I would plan on it serving 4-6.

Roasted Veggie & Ham Overnight Egg Bake Recipe

1/2 cup chopped onions
1 1/2 cups chopped veggies (I love red bell peppers and mushrooms!)
1 tablespoon olive oil
1 1/4 cup shredded cheese (combination of cheddar & pepper-jack or mozzarella)
1 cup chopped ham or canadian bacon
5 large eggs
1/4 cup flour
1 cup milk
salt & pepper, to taste

To roast the veggies:  Preheat the oven to 400ºF.  On a foil-lined baking sheet, toss the chopped onions and veggies together with the olive oil and some salt & pepper, coating well.  Spread them out so that they are in a single layer and roast for 20 minutes or so, until the veggies are soft and starting to brown a bit.  (If you don't want to roast the veggies for this egg bake, you can sauté them in a pan!).

Lightly grease a 9x9" baking dish.  Sprinkle the cheese evenly over the bottom, then sprinkle the chopped ham in an even layer over the cheese.  Spread the roasted veggies evenly on top of that.

In a medium bowl, whisk together the eggs, flour, milk and some salt & pepper until smooth.  Pour over the rest of the ingredients in the pan, cover with plastic wrap and place in the fridge overnight.

In the morning, take the egg bake out of the fridge to rest for about 30 minutes while you preheat the oven to 350ºF.

Bake for 30-45 minutes, until the eggs are set an a knife inserted in the center comes out clean.

Let the egg bake sit for 5 minutes before cutting and serving!

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