Skillet Egg Bake
Sometimes Moms need a break too!
I love making lazy food. Food that does all the work so you don’t have to. That is where my cast iron skillet and oven do the work. This egg bake is so easy to throw together and can easily be customized to whatever you have on hand in the refrigerator. You can substitute different salsa, veggies and meat based on what you have on hand. However, this bake turned out great and was enjoyed by the kids so I thought it was worth sharing! My kids are serious breakfast critics, not a lot gets past them!  
This recipe is easy to throw together. Mix it up, put it in the oven and set a timer. Using the cast iron makes for easy cleanup. This egg bake also stores well in the refrigerator and freezer. I like to double the batch and store in single serving sizes in the freezer. An easy way to meal plan and take care of breakfast during the work week! Simply reheat in the microwave for a couple minutes or you can use a toaster oven.

Skillet Egg Bake
Sometimes you need a lazy breakfast. One that does all the work so you don't have to!
  • 12 eggs
  • 1/4 cup salsa verde
  • 1 cup chopped broccoli
  • 2 tablespoons chopped red onion
  • 1 cup cooked turkey sausage
  • 1 cup cooked chopped bacon
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • dash of turmeric
  • dash of South African Smoke Blend (Trader Joes)
  • salt and pepper to taste
  • a few slices of manchego cheese (or your favorite df cheese)
Pour in a greased 10 inch cast iron skillet. Top with sliced manchego cheese. Bake at 400 degrees for 30 minutes. When it is done the top will be golden brown and the center will be solid. Let cook for a few minutes then slice into sections. 
Enjoy! Top with your favorite sauerkraut and hot sauce.

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