eve11 | egg bake

kalypso_01 turned me on to these things and they are fantastic; yummy, versatile, simple, and great for brunch on a Sunday morning/afternoon:

Egg bake casserole
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This time around:

6 eggs
1/2 cup (?) shredded cheese
a handful (3/4 cup?) fresh chopped baby spinach
1 small tomato, sliced into thin circles
Salt/pepper to taste
~2 tbsp French onion dip (or just sour cream; i had lots of leftover french onion dip)

1 package pillsbury crescent roll dough, uncut "baking sheet" (you can also just use the pre-perforated crescent roll dough, just don't break them apart)

Preheat oven to 375. In a pre-greased 6x6 inch deep casserole, lay the crescent roll dough out to make a shell. If there's any dough left over you can cut it in strips and criss-cross it along the top. Beat eggs together in a a bowl, beat in french onion dip until fluffy and mixed in, and then mix in shredded cheese and spinach. Salt/pepper to taste. Put a layer of tomato slices on the bottom of the dough sheet, pour in egg mixture, top with more tomato slices, cheese, and any criss-cross dough strips.

Bake for about 45 minutes. Turn heat down to 350 if the dough edges look like they are getting too brown. There shouldn't be much liquid coming out of the middle when the egg bake is cut. You can put it back in the oven for a while if you take it out and cut it prematurely.

I baked mine today along with a casserole dish of chopped redskin potatoes, that I took out after 30 minutes and fried up with some onions to make home fries for a side.