Weekend Brunch Egg Bake

Weekend Brunch Egg Bake

Brunch is the epitome of weekend indulgence – a time for friends, homemade lattés, and culinary creativity. Whether you're grilling breakfast sandwiches, baking frittatas, or assembling bagels and lox, keeping a rotation of fun items for weekend breakfasts adds excitement to your mornings.

This Weekend Brunch Egg Bake was born from a refrigerator raid, proving that magic can happen with simple, whole ingredients. It's a cheesy, hearty, and delicious dish that elevates the humble egg to new heights.

What sets this egg bake apart is its clever use of hard-boiled eggs, reducing mess and eliminating the fear of overcooking scrambled eggs. These protein-packed orbs are layered with gooey cheese and iron-rich spinach, reminiscent of an omelet, but with surprising crunchy bacon bits and caramelized sweet onions.

Think of it as a breakfast lasagna: a creamy, bechamel-like sauce binds together the salty, meaty bacon and vegetable layers, all topped with a satisfying crunch of breadcrumbs. Each bite offers a harmony of textures and flavors that will wake up your taste buds and fuel your day of farmers markets, playing with the kids, or tackling all your home projects.

This versatile dish is perfect for feeding a crowd or meal-prepping for busy mornings. It's a testament to the delicious possibilities that arise when you get creative with breakfast. So gather your ingredients, preheat that oven, and get ready to reimagine your weekend brunch game!

Servings: 6

Ingredients:

• ½ lb. sliced bacon
• 2 medium onions, finely chopped
• 4 TBSP unsalted butter
• 2 cups whipping cream
• 1–2 tsp s.a.l.t. sisters Steakhouse Seasoning
• 1 pound Swiss, Gruyère, or Cheddar cheese, grated
• 6 hard boiled eggs, thinly sliced
• 1 lb. fresh spinach, steamed, drained well, and chopped (or 10 oz. package frozen chopped spinach, thawed and drained)
• Panko breadcrumbs
• 1 TBSP unsalted butter
• ¼ cup parsley, choppped
• ½ tsp s.a.l.t. sisters Pink Himalayan Salt

Directions:

1. In a large sauté pan, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then crumble. Sauté the chopped onions in the bacon drippings until translucent. Mix the crumbled bacon back into the pan with the onions. Set aside.
2. In a large saucepan, melt the butter over medium heat. Add the whipping cream and bring to a simmer over medium-high heat, stirring constantly. Simmer for about 5 minutes until the cream slightly thickens. Remove from heat and stir in the Steakhouse Seasoning and grated cheese until the cheese is melted. Taste the sauce and add more seasoning if desired.
3. Preheat the oven to 350°F (175°C). Butter a baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cheese sauce, half of the sliced eggs, half of the chopped spinach, and half of the bacon and onion mixture. Repeat the layers.
4. In a small bowl, mix together the Panko breadcrumbs, 1 tablespoon of unsalted butter (melted), chopped fresh parsley, and s.a.l.t. sisters Pink Himalayan Salt.
5. Cover the baking dish with foil and bake at 350°F (175°C) for about 30–40 minutes, until heated through and bubbly. Remove the foil during the last 10 minutes of baking to allow the breadcrumb topping to crisp up.
6. Let the casserole rest for a few minutes before serving.

 Enjoy your Weekend Brunch Eggs straight from the oven!