The Breakfast Kitchen: Chili Crisp Egg Bake

This recipe was done in a couple stages. First, I roasted the veggies and meat. This can be done the night before. For this recipe, I used brussel sprouts, bacon, and radishes.

The ingredients:

Chopped brussel sprouts

Crumbled bacon

Diced radishes

Olive oil

Everything seasoning

Chili crisp oil

Garlic and salt

8 eggs

2 C egg whites

Baking powder

Feta crumbles

Salt and pepper

1 tsp Chili crisp seasoning

The recipe:

Roast the brussel sprouts with the bacon and radishes with olive oil,  1 tsp chili seasoning, everything seasoning and garlic and salt. Bake at 425 for about 30 minutes.

Grease a 9x13 pan.

For the egg bake, combine the eggs, egg whites, baking powder, salt, pepper, some chili oil and everything seasoning. Stir in the feta cheese and veggies mixture. 

Add to the pan and bake at 375 for 30 minutes until eggs set.

Garnish with additional chili oil if desired.

Notes:

I use a chili onion crisp and seasoning from Trader Joe's.

You can also top with some chili crisp compound butter. For that, such combined softened butter with the chili crisp and stir to combine well. Place in plastic wrap and roll into a log. Place in fridge or freezer to harden.