Puffy Egg Bake
a light and fluffy egg dish filled with veggies, Cheese & Crispy bacon!
Hello, sweet friends!
Are there any ‘breakfast for dinner’ fans out there?
I’m one. I have been ever since I was a kid.
Back then whenever mom wasn’t in the mood to cook a big dinner or ran out of ideas, we would always luck out and get her homemade pancakes with homemade syrup.
When I became a mom, it was scrambled eggs in between nightly feedings and a colicky baby. Later, after working all day and running to school activities all night, a simple bowl of cereal would do before my head hit the pillow.
I love breakfast food, but now I eat it for dinner…just because I can.
I’m still a huge fan of mom’s pancakes or scrambled eggs, but when I’m REALLY in the mood ‘breakfast for dinner’ is a piece (or two) of this fluffy-Puffy Egg Bake!
This dish came upon its name way back when my daughter, Mel was around 7-8 years old. It was the first time I had ever made an egg bake. Mel had helped and was so excited for it to come out of the oven that she turned on the oven light and watched it bake. I can still remember her yelling from the kitchen. “Mom! Come look! The eggs are puffy up too BIG I think it’s going to explode!”
Hence the name, Puffy Egg Bake! And no. The egg dish didn’t explode but the eggs did get puffy. Or fluffy. And just plain delicious.
How could it not be? It has bacon! Lots of BACON! **TIP I bake my bacon on top of a wired rack. Less mess and it gets SUPER crispy! Perfect for this recipe!
Of course there are eggs. But not just ANY eggs! Light and fluffy eggs! Because I whip them up in my stand mixer (you can also use a hand mixer or whisk) REALLY, REALLY well.
Then it’s all about layering. First bite-size chunks of pre-cooked potatoes.
Next I add in a layer of diced onion and asparagus. And of course, some of that crispy bacon.
Oh yes, and cheese. Repeat. Then it’s time to pour that fluffy egg mixture over all of it and put it in the oven!
Because that is where the magic happens! Those eggs ‘puff up’, the veggies become nice and tender, the cheese melts, and that bacon…well its just..perfect! Cause’ bacon is ALWAYS perfect.
And so is every bite of this Puffy Egg Bake.
This egg bake is so versatile
If you don’t have bacon-you could definitely use ham or sausage. Or no meat at all if you like. Switch up the asparagus for green peppers, kale, spinach, or even tomatoes! No cheddar cheese? No problem. Use swiss, pepper jack, or mozzarella!
Can you freeze egg bake?
Yes! Any leftovers last for about 5 days in the refrigerator or you can freeze them for up to two months. You could also freeze uncooked.
Here’s the full recipe!
Puffy Egg Bake
A light and fluffy egg dish filled with fresh veggies, cheese, and crispy bacon.
- 2 cups cooked potatoes diced
- 9 slices cooked bacon chopped
- 1/3 cup onion diced
- 1 1/2 cups cheddar cheese shredded
- 5 eggs
- 1/2 cup half and half
- 1/2 cup whole milk
- 3/4 cup asparagus diced
- 1 Tablespoon fresh parsley
- 1/2 teaspoon garlic powder
Preheat oven to 375. Combine eggs, milk, and half and half in a stand mixer or large bowl. Beat until eggs are light and fluffy. (About 30 seconds on low and 1 minute on medium) Add in parsley and garlic powder. Set aside. Grease an 8x8 casserole dish. Place 1 cup (half) of the diced potatoes on the bottom. Place half of the asparagus, onions, and bacon on top of the potatoes. Top with half of the cheese. Repeat layer. Pour the egg mixture over the top. Bake for 50 minutes or until eggs or until knife inserted in the center comes out clean. Remove from the oven and let sit for 5 minutes before cutting.
I hope you enjoy this Puffy Egg bake for breakfast, lunch, or dinner! It would also be awesome for Mother’s day brunch which is coming up soon!
Stay well, my friends!
Looking for more breakfast recipes?
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