California Egg Bake Recipe

4.5 3 2
California Egg Bake Recipe
California Egg Bake Recipe photo by Taste of Home
Publisher Photo

California Egg Bake Recipe

Read Reviews
4.5 3 2
Publisher Photo
I love breakfast, and I'm always looking for new egg dishes to serve my husband and myself. This recipe fills the bill for something easy to make.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 3 eggs
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1 medium tomato, chopped
  • 1 green onion, sliced
  • 1/4 cup shredded cheddar cheese

Directions

In a small bowl, beat the eggs, sour cream and salt; stir in the tomato, onion and cheese. Pour into a greased 2-cup baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 2 servings.
Originally published as California Egg Bake in Reminisce February/March 2010, p51

Nutritional Facts

3/4 cup: 233 calories, 17g fat (9g saturated fat), 352mg cholesterol, 500mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 14g protein.

  • 3 eggs
  • 1/4 cup sour cream
  • 1/4 teaspoon salt
  • 1 medium tomato, chopped
  • 1 green onion, sliced
  • 1/4 cup shredded cheddar cheese
  1. In a small bowl, beat the eggs, sour cream and salt; stir in the tomato, onion and cheese. Pour into a greased 2-cup baking dish. Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Yield: 2 servings.
Originally published as California Egg Bake in Reminisce February/March 2010, p51

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Reviews forCalifornia Egg Bake

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MY REVIEW
Loiscooks User ID: 3656565 265909
Reviewed May. 13, 2017

"Good recipe. I liked adding the tomato to the eggs. Two servings was not quite enough for us, so I changed the recipe a bit to use 5 eggs and about 1/3 cup of sour cream. A good recipe."

MY REVIEW
Judy02 User ID: 5897797 147849
Reviewed May. 29, 2012

"Very good, and will add sausage next time."

MY REVIEW
charliesmommy13 User ID: 5879766 95196
Reviewed May. 20, 2011

"I made this for breakfast this past Easter morning and it was fantastic. Before we even finished the meal my husband was asking me to make it again sometime. So, I kept the recipe and will be doing that. By the way I had to double it because it was more than just my husband and I eating it and it doubles really really well."

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