Baked Egg Breakfast

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This is a great breakfast to prepare on Christmas Eve, leaving you only to add the eggs and pop the pan into the oven to bake while you open gifts on Christmas morning. This is a Mills Family traditional Christmas Day breakfast we have done for years. We serve with a fruit salad and toast to have a healthy Christmas morning breakfast.


  • 3 cups Monterey Jack cheese shredded
  • 3 cups mozzarella cheese shredded
  • 4 cups sliced mushrooms
  • 1 medium onion diced
  • 1 red pepper thinly sliced
  • ¼ cup butter or margarine
  • 14 large eggs beaten
  • 1 ¾ cup all-purpose flour
  • 1 ¾ cup milk
  • 2 tbsp fresh chives, basil, tarragon, thyme, or oregano
  • 1 tbsp parsley chopped


  1. In a 13x9x2 baking dish, sprinkle 1 ½ cups of Monterey Jack and 1 ½ cups mozzarella cheese.
  2. In a frying pan, cook mushrooms, onion, and red pepper in butter/marg until veggies are tender but not brown. Drain well—place veggies on top of the cheese.
  3. Add remaining cheese.
  4. Chill in fridge overnight.
  5. In a blender, add eggs, milk, flour, herb, and parsley. (You can do this now or before baking in the morning). If you do it the night before, store it in a container in the fridge overnight.
  6. In the morning, preheat over to 350 F.
  7. Mix egg mixture and pour over cheese and bake for 45 mins.
  8. Let stand 10 mins.
  9. Serve.
Canadian Military Family Magazine