Fast Fuel: Bodybuilder’s Dream Egg Bake
Bodybuilders are known for their love of food. They like to eat all kinds of foods, but they especially love eggs. If it isn’t a protein-rich egg, then it might not even make them happy!
Well, if you’re one of those guys, then you’ll definitely want to try out this fast-food inspired dish called Fast Fuel: Bodybuilder’s Dream Egg Bake!
The name “Fast Fuel” refers to the fact that this dish is made up of two or three different ingredients. First, there’s a whole egg. Second, there’s bacon bits and cheese.
Thirdly, you have cream cheese and sour cream. That makes this dish very creamy and delicious! Nowadays, most fast food restaurants use these ingredients to create various dishes such as burgers, tacos etc., so they’re usually available everywhere nowadays. However, I think this recipe is just too good to pass up!
I’ve been trying to come up with something new lately. Usually, I make recipes using only ingredients that are readily available at my local grocery store. For example, if you go into your local supermarket, you’ll probably see some sort of fruit salad mix.
You could easily substitute this with yogurt or Greek yoghurt instead of the sour cream (or any other kind of milk). I’ve also found some interesting flavored cream cheeses, which might taste good with this recipe. This is definitely an easy way to liven up a regular egg-bake casserole if you’re tired of making it the same old way!
Note: The bacon bits are pretty salty so be sure not to add any additional salt to the dish when you’re cooking it.
Let’s get started!
1 cup milk (2% or whole)
1/2 tsp salt
Pepper to taste
8 slices of cooked bacon, chopped into small pieces (Reserve 2 tbsp of the bacon fat)
1 cup shredded cheddar cheese (sharp or mild)
1/2 tbsp butter, softened (optional)
1 pkg bacon bits (any brand) (reserve 1 tbsp of the bacon bits)
2 tbsp sour cream (or greek yogurt)
1 tbsp cornstarch
1 tbsp water
First, preheat your oven to 350 degrees Fahrenheit. In a bowl, whisk the eggs, milk, bacon fat (reserved from cooking the bacon), butter (if desired), salt and pepper. Whisk until everything is thoroughly combined.
Set this mixture aside.
In an 8×8 baking dish, spread out 1/2 the chopped bacon bits, 1/2 the shredded cheese and 1/2 the sour cream. Pour half of the egg mixture into the pan and stir until everything is evenly distributed.
Place the dish in the oven and cook until the eggs have set (about 15-20 minutes). After 20 minutes, sprinkle on the remaining bacon bits, shredded cheese and sour cream. Place the dish back in the oven for 5-10 minutes, or until everything is evenly heated.
In a small bowl, whisk the cornstarch and water together. Add this mixture, along with the remaining 1 tbsp of reserved bacon bits into a small sauce pan. If you’re using yogurt instead of sour cream, add 1 tbsp of water to it as well.
Cook the sauce over medium heat, whisking constantly until it begins to simmer. Cook and stir until the sauce has thickened.
Drizzle the sauce over the finished egg bake and serve. Enjoy!
Sources & references used in this article:
Muscle: Confessions of an unlikely bodybuilder by SW Fussell – 2015 – books.google.com
Cooking, eating, thinking: transformative philosophies of food by DW Curtin, LM Heldke – 1992 – books.google.com