Recipe courtesy of Elena Besser

Kitchen Sink Egg Bake

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: 4 to 6 servings
This is a great way to clean out the fridge and repurpose ingredients you have on hand for a delicious breakfast, lunch or dinner. I like to use old bagels or croissants, leftover cheese cubes from appetizer trays, deli meats and extra veggies from dinner—but just about anything will work. This casserole can be assembled the night before and stored in the fridge (but note: the cook time will increase if you bake directly from the fridge).



  1. Preheat the oven to 350 degrees F. Spray an 8-inch baking dish with cooking spray.
  2. Whisk the eggs, milk and salt and pepper to taste together in a large bowl. Switch to a rubber spatula and fold in all of the remaining ingredients (bread, bell pepper, scallions, kale, Cheddar and ham) one at a time. Pour the egg mixture into the prepared baking dish. Bake, uncovered, until the center is firm and the top is golden, about 50 minutes.  
  3. Cool the casserole for 10 minutes before serving. Enjoy!