Perfect every time,  the Egg Bake is my go to weekend meal for breakfast/brunch.  It is more of a formula than a recipe. You plug in the ingredients, depending on what you have on hand. It is adapted from,  Favorite Recipes from Our Favorite Cooks,  written by Alison Mailes.


2 cups chopped vegetables, you may use fresh or cooked,  your choice.

1/2 cup chopped onion

1/2 cup grated cheese

1 cup cooked meat (shrimp, chicken, breakfast sausage, or for vegetarian,  soy meat works well too)

1 cup milk

2 eggs

1/2 cup pancake mix

1/2 tsp. salt

1/4 tsp. pepper


Butter a pie plate.  Arrange first 5 ingredients in dish.  Beat remaining ingredients until smooth.  Pour into dish, covering evenly with batter.  Bake at 350 degrees for approximately 35 minutes,  until golden brown and set.  To tell when it is set, jiggle the dish,  if it  wriggles,  it’s set.  If it sloshes, continue to bake 10 minutes more.  Cool 5 minutes before serving.

Serves 6