No Fuss Breakfast Bake Recipe By Tasty

Steps:

• Preheat oven to 400°F (200°C).
• Place the bacon, tomato, and broccoli in greased casserole dish.
• Sprinkle hash browns and cheese on top.
• In a large bowl, whisk together pancake mix, eggs, milk, salt, and pepper.
• Pour pancake mixture over ingredients in the casserole dish.
• Bake for 45 minutes.
• Let cool for 5 minutes before serving.
• Top with scallions, and serve.
• Enjoy!

Steps:

• In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
• Preheat the oven to 400°F (200°C).
• Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
• Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
• Season again to taste and stir until warmed through, about 1 minute.
• Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
• Sprinkle with Parmesan cheese and place in the oven.
• Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
• Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
• Serve immediately
• Enjoy!

Steps:

• Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
• In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
• In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
• Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
• Preheat the oven to 350°F (180˚C).
• In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
• Add the spinach mixture into the eggs. Stir in chives.
• Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
• Bake until the eggs are just set and the mixture doesn't jiggle when you gently shake the pan, 35-40 minutes.
• Serve warm or at room temperature.
• Enjoy!