Let's get it started

I like to make an egg bake every week. Mostly because I divide it into either 6 or 8 servings, depending on which pan I use, and then microwave one for breakfast each morning. My favorite version is made with sweet potatoes, spinach, and mushrooms, but I sometimes I use whatever is in the fridge. Like this week, when I don't have any sweet potatoes so I am trying carrots instead.
My friend Dietitian Cassie gave me my original recipe back when I was her client. Nowadays I basically throw things in the pan, then in a separate bowl I whisk the eggs along with a bit of heavy cream, and season that with garlic (powder, crushed, or fresh), cayenne pepper, salt, and black pepper.

Here are the photos of this week's concoction:

Starting with a layer of carrots. With sweet potatoes I would pre-bake them with butter, but I'm trying the carrots raw and dry. But there is butter in the next layer.

Here are the mushroom and onion slices sauteed with about a half a stick of butter.

And added to the cake pan.

I like to buy a big bag of spinach at Costco and use about half of it. Then I occasionally grab a handful for a snack throughout the week. If I make the next egg bake in less than a week, I can use the same bag for two batches.

I don't always use cheese, but it sure is delicious. So I shredded this chunk.

My usual seasonings. You may notice that I buy a lot of my ingredients at Costco.

Another Costco product.

Just a short pour of heavy cream. I never measure.

15 to 18 eggs.

Seasonings added.

All mixed up.





When pouring the egg mixture over the other ingredients, be sure to pour slowly. I tend to overfill the pan with vegetables, so if I try to dump the eggs in too quickly some of the egg ends up on the floor as waste. I don't like waste.

Bake at 350...

For 45 minutes to an hour. Depends on the ingredients and the size of the concoction. I ended up cooking this one for an hour, mostly because of the carrots.

Boom!
That's all that's to it. The cheese browned really nicely on this batch and I will soon discover how the carrots did in the oven. (Update: the carrots did well once I cooked it for a full hour, and this batch is delicious!)