What to do when you’ve got a bunch of random ingredients in the house, but no idea what to make? Make a bread and egg breakfast bake!
This recipe for a bread and egg breakfast bake is ideal for when you’ve got some stale bread in the kitchen that you can’t eat otherwise. Feel free to substitute any other veggies you have instead of the tomato and spinach. Anything goes with this bread and egg breakfast bake, which can be made in under twenty minutes too.
Tip: I like my eggs to be pretty running, but if you’re not into runny yolky eggs, bake this for another 5 minutes.
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Bread and Egg Breakfast Bake
1 Tablespoon Butter
1 Cup Stale Bread, torn into pieces
½ Cup Cherry Tomatoes, halved
½ Cup Spinach, chopped
4 Ounces Cream Cheese
Salt & Pepper
Preheat oven to 400.
Cut butter into small pieces and place in the bottom of an 8×8 baking dish.
In a medium bowl, crack and whisk the eggs. Add the bread, cherry tomatoes, and spinach. Stir to combine to all of the bread is coated in egg. Once combined, pour the mixture into the baking dish on top of the butter. Toss a little salt and pepper in there too.
Using a butter knife, cut the cream cheese into small pieces and place on top of the egg and bread mixture.
Bake in the oven for 15 minutes for runnier eggs. If you like firmer eggs, bake for 20 minutes.
Let cool a few minutes, then cut into slices and serve.