Les' Egg Pie
Clean Out The Fridge version:
1 dozen eggs;
cheese, whatever kinds you prefer;
salsa if desired;
hollandaise sauce, if desired;
whatever meat, veggie, &/or potato leftovers you happen to have on hand;
seasonings to taste;
large glass baking dish; (8x8 corningware is what we use for four people.)
Largest mixing bowl in the kitchen;
assorted kids or other "assistants".
After surveying the fridge, and grabbing all those bits and pieces that are too small for another use, gather on convenient table surface. Chop all meats, veggies, and such into small pieces. Crack eggs into large mixing bowl, let kids scramble eggs together thoroughly (hence the biggest bowl); add other ingredients as desired.
Grease pan or spray with cooking spray; Fill baking dish no more than 2/3 full, or it can overflow! Sprinkle generously with shredded cheese.
If it looks "too busy" (too crowded with stuff for your liking), just add more eggs. You're basically making a baked omlette, so the options are as varied as you care to make them. (crustless Quiche for the more sophisticated cooks) Don't be afraid to experiment!
Bake in 325 - 350 degree oven until toothpick comes out clean. Times vary according to other ingredients, and temperature when put in oven. Most of the time, the egg pie will pull away from the edges of the pan. If cheese browns before it is cooked thru, cover with foil or glass lid, and turn down oven 25 degrees.
Allow to cool enough to handle, slice into sections and plate.
Garnish with salsa, sour cream, hollandaise sauce and/or more shredded cheese.
Even better the second day. You can microwave this and it doesn't get tough like alot of egg dishes do when re-heated. Even good cold for a "grab & go" breakfast.
Great use for leftovers when it's too hot for making soup, or you're just "souped out".
When cooking from scratch:
1 dozen eggs
any of the following:
1lb hamburger, chopped ham, bacon, polska kielbasa, etc.,
1 can tomatoes, crushed or chopped, drained
1 can mixed veggies, or mexican corn, drained
mushrooms, either canned or sliced and sautee'd in butter
1 pkg frozen spinach, rinsed and drained
Broccoli steamed to 1/2 done.
8x8 baking dish - serves 4-6; if served with biscuits and hashbrowns, serves 8 - 10.
My late husband "invented" this dish when the cupboards were bare, and payday a few days away. We've promoted it to one of our favorite "comfort foods"! Everytime my daughter comes home, this is one of the first things she asks for.
Les' Egg Pie