chef buck here and what the hell is this we’re going to call it an easy egg bake you know it’s like a quiche without a crushed it’s like an omelet in the oven it’s like a big eggy vegetable thing that has lots of leftovers and tastes fantastic and it’s SuperDuper awesome cold the first thing we’re going to do is figure out what we’re going to put in it you know you’re going to saute your vegetables so get you some oil in a skillet when the oil is heated up add whatever the hell you like you know I’m using green onions just the bottoms you know I’m sauteing first I’m putting some garlic putting in a whole jalapeno pepper you know I’m cleaning out my fridge I got some bell peppers I’m going to add a little bit of artichoke hearts I’m going to add some mushrooms I’m going to add some tomatoes but first I’m going to give these ingredients here a few minutes head start you know to get them nice and sauteed but clean out your fridge just think of this as an omelet and put whatever the hell you want in your omelet I’m going vegetable crazy throw you some ham or sausage in here if you want that’s already cooked but literally clean out your fridge I’m putting a lot of wet ingredients in here and that’s some of the green onion tops I’m adding in there but I’m also going to reserve some for a little bit of a garnish but whatever you want add some spices some seasonings I’m just doing salt and pepper because I’m going to keep this kind of a kind of like on the mild side you know because I eat this mostly for breakfast although we’re having it for lunch here because I’m making this in the afternoon but the leftovers is what I really like so first thing so I’ll tell your vegetables second thing you know whisk up your eggs a little milk you know sometimes I chop up chives and mixed in here with the egg or a little bit of basil or tarragon you know just like the herb omelet I make but you know you don’t have to add anything that you don’t want to do this just make it up as you go along so I’ll tell your vegetables get your egg mixture ready then boom you know grease you up lightly grease a baking dish and then we’re going to take some cheese and you know cover the bottom of your dish with cheese whatever kind you want you don’t have to mash it down just cover it up I got a little bit of cheddar and grier cheese grate it up but it’s fantastico with Monterey Jack as well layer the bottom with cheese take your sauteed vegetables layer that over your cheese nice and even and out nice and flat and then you know if you got any cheese left over go ahead and add a little bit of that to the top of your vegetables it doesn’t matter you know how much cheese you put in here other than the cheese on the bottom because the cheese on the bottom it doesn’t make a like a crust but it kind of firms up the bottom so it helps to hold its shape gonna take our egg mix and we’re just going to gently pour that over there so it doesn’t discombobulated the pieces you know it doesn’t architectural II compromise your dish you know so gently pour it over there and then you know you want the egg mix to completely cover it up you know so depending on the size of your dish is going to depend how tall or skinny or whatever the hell it is but once you’ve got everything in your baking dish slide it in the oven cook it for about 40 you know 40 or 50 minutes I took it out after 40 minutes and I still had a little bit of cheese left over so I threw that on top but you don’t have to do this part you don’t have to make it as cheesy as I’m making and I just had the cheese grated up so what the hell you know and it made it look pretty too but you know after about 45 or 50 minutes it’s gonna be done you know this is a very wet dish because I put in the mushrooms and the tomatoes and the artichoke hearts but you know you can use drier ingredients than that I let it sit around for about 10 minutes to kind of firm up as you can see I’m holding the dish you know the dish is cool now to touch but the egg is still hot because this is a big thick egg baked right so I’m going to slice it up and since it’s lunchtime we’re going to serve it over some salad greens and this was great on a salad because I didn’t even have to dress the greens because this is so moist and juicy and eggy you know that it was fantastic just like that but I actually prefer the leftovers of this and this is great for breakfast you know I ate this all week for breakfast little itsy-bitsy pieces and you know you can just snack on it anytime you want or you can heat it up in the oven it doesn’t really matter but it’s muy simple muy fantastico and the leftovers is the real treat for me so make this you know once a week you know make this on a Sunday and then you’re going to have breakfast for the whole week if you like alrighty mine’s all ate up and the Kimber girls working on her last bites new bald haircut kind of a semi fancy egg bag kind of threw everything in there but the kitchen sink you don’t have to put all that stuff in there man I just went crazy and I had a lot of wet things in there tomato artichokes mushrooms made it very moist so the SuperDuper perfecto to put on salad greens you know but you can put in a lot less if you wanted to you could make it bigger you can make it smaller you know you can have leftovers like this here they’re going to be fantastico cold I actually prefer this dish cold when it sits overnight and kind of marinates those flavors just fantastic I never warm it up this last me four or five days having a piece of this in the morning you know if I got to get up and go to work and I don’t want to fool with anything it’s just a great protein boost you know to get you going in the day and like I said a lot of times I will just make this with a spinach tomato and a white cheese just like a Monterey Jack cheese and I really love that flavor but go ahead and give this recipe a try let me know what you think Bon Appetit thanks for watching and subscribing and giving it the thumbs up send it to your grandma although she probably already makes eggs you know I would hope if she’s a good grandma but anyway I see in the future and something