A wonderful make-ahead egg bake casserole A great brunch recipe that will feed a crowd.

Easy Egg Bake Casserole Recipe

Eggs

(340 g) of ricotta cheese

(60 ml) of melted butter + 1 tablespoon (15 ml)

flour

(5 ml) baking soda

½ teaspoon (2.5 ml) salt

pepper

(90 g) of finely shredded parmesan cheese

(90 g) goat cheese crumbles

(120 ml) mixed fine herbs (dill, parsley, chives)

Preheat oven to 350F (175C).

Mix together the eggs and the ricotta cheese...

Mix together the eggs and the ricotta cheese until combined.

Add the flour, baking soda, salt and pepper,...

Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.

Stir in parmesan and goat cheese, and fresh...

Stir in parmesan and goat cheese, and fresh herbs.

Pour batter into 12 inch (30 cm) oven...

Pour batter into 12 inch (30 cm) oven safe skillet that has been greased. Bake for 20 mins until set. Serve with roasted potatoes and roasted asparagus. Or a nice tossed salad!

https://www.youtube.com/watch?v=lEb2k51RFYo

Learn how to make a tasty egg bake casserole perfect for Sunday brunch. This cheesy herby egg bake can be made in advance and baked right before guests arrive.  Enjoy! xx 
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BETH'S CHEESY HERBY EGG BAKE CASSEROLE
Serves 8

INGREDIENTS:
10 Eggs
12 ounces (340 g) of ricotta cheese
1/4 cup (60 ml) of melted butter + 1 tablespoon (15 ml) for greasing skillet
1/3 cup (40 g) of flour
1 teaspoon (5 ml) baking soda
½ teaspoon (2.5 ml) salt
freshly cracked pepper to taste
1 cup (90 g) of finely shredded parmesan cheese
1 cup (90 g) goat cheese crumbles
½ cup (120 ml) mixed fine herbs (dill, parsley, chives)


Method:
Preheat oven to 350F (175C).

Mix together the eggs and the ricotta cheese until combined.  

Add the flour, baking soda, salt and pepper, and melted butter. Mix until combined.

Stir in parmesan and goat cheese, and fresh herbs. 

Pour batter into 12 inch (30 cm) oven safe skillet that has been greased.  Bake for 20 mins until set.  Serve with roasted potatoes and roasted asparagus.  Or a nice tossed salad! 


BETH'S FOOLPROOF ROASTED POTATO RECIPE (Watch video demo here: http://bit.ly/1paR9vs)
Serves 4

INGREDIENTS:
1 ½ lbs (680 g) of small Yukon gold or "Dutch Potatoes"
3 tablespoon (45 ml) olive oil
1 tablespoon (15 ml) fresh rosemary, minced
salt and pepper to taste


METHOD:
Preheat oven to 425F/(218C).

TIP #1
Take out your most well-loved "seasoned" rimmed sheet pan.  Newer pans with new metal are very porous, meaning they will grab food and it will stick to it.  But an old pan, over the years, has been exposed to several hours of heat and oil and heat and oil, and it develops a kind of "patina" which creates a better non-porous, unstickable surface. So those pans that look a little ragged for the wear, don't get rid of them!  They are perfect for roasting potatoes. 

TIP#2 
Make sure that  once your potatoes are rinsed off, you pat them very dry.  If a potato is wet when it hits a hot oven, it will steam and not crisp.  So be sure they are dry.

TIP#3
Cut them into quarters, this is really the best size for roasting.  It will also create equal size pieces which is also important so that they roast at the same time and you don't end up with some burnt and some under cooked. 

Then place the potatoes in a large bowl, toss with the oil, rosemary and salt and pepper.

TIP#4
Turn out the potatoes on your sheet pan in a single layer.  Do not crowd! You want them to have the room to roast and not steam.

Place in oven and allow to roast for 10 mins, untouched.

TIP#5 
DO NOT TOUCH THEM WITH A SPATULA TO FLIP! However tempting this may be! Instead at the 10 minute mark go in and shake the pan back and forth, the ones that are ready to flip, will flip, and those that aren't won't.  This prevents the potatoes from sticking, the longer the cook they will unstuck, but if they are sticking to the pan they are not done yet.

Repeat the process of shaking the pan every 10 mins, until the potatoes are golden brown and no longer stick, about 30-40 mins.

Transfer to a serving bowl and top with a little sea salt.  Enjoy!


BETH'S EASY BROILED ASPARAGUS RECIPE
Serves 4

INGREDIENTS:
1 bunch trimed asparagus
1 tablespoon olive oil
Salt and pepper to taste

METHOD:
Pre-heat oven to broil setiing.

Trim ends of asparagus to remove tough white ends.  Pat dry after rinsing.  Toss with oil olive. Place on a rimmed sheet pan in a single layer. Sprinkle with salt and pepper.

Place under broiler for 5-7 mins shaking pan every 2-3 mins. They are done when they turn bright green and are tender.  Enjoy! 


ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

easy egg bake casserole recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 8

Author : Beth Le Manach

Ingredients

Instructions

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