Fleur de Lolly: ‘Scramble’ your breakfast routine by baking eggs

Laura Tolbert More Content Now
Laura Tolbert writes a food column called "Fleur de Lolly." [Marc Golden/ Gadsden Times]

If you tire of preparing eggs the same way over and over, here’s a couple of choices that will undoubtedly “scramble” your breakfast routine. Both of these recipes also would be perfect for a light lunch or served for dinner along with a green salad.


If you’re intimidated by making omelets, here is the perfect solution. This baked breakfast omelet is as much fun to make as it is delicious. Begin by choosing your choice of proteins: bacon, ham, sausage or chorizo. The choice of veggies is up to you. The addition of shredded carrots or diced broccoli can transform this dish into a dinnertime version. Enjoy!

• 1 cup diced cooked ham (or choice of protein, make sure whichever you choose is fully cooked)

• 2 tsp. olive oil

• 1/2 cup diced green bell pepper

• 1/2 cup diced red bell pepper

• 1/3 cup diced yellow onion

• 1/3 cup diced mushrooms

• 8 large eggs

• 1/3 cup milk

• 1/2 tsp. granulated garlic

• Salt and freshly ground black pepper

• 1 tsp. your favorite hot sauce

• 1/2 cup shredded mild or medium cheddar cheese

• Chopped chives to garnish

Preheat oven to 400 degrees. Spray a 7x11 baking dish with non-stick cooking spray. Sprinkle whichever protein you have chosen and pre-cooked evenly over bottom of baking dish.

Heat olive oil in a skillet over medium-high heat. Add bell peppers, onions and mushrooms, and cook until softened, about 4 to 5 minutes. Gently pour vegetable mixture over protein layer and then sprinkle with cheese.

In a large mixing bowl, whisk together eggs, milk, salt and pepper, granulated garlic and hot sauce until well blended. Pour over the mixture in the baking dish.

Bake until eggs are puffy and set, about 22 to 25 minutes. Garnish with chopped chives. Cut and serve warm.


This is one of my favorite weekend breakfast meals. Filled with healthy spinach, tangy sun-dried tomatoes and flavorful feta, this dish is so colorful even sleepy heads will be eager to get to the breakfast table.

• 8 eggs

• 1/2 cup chopped sun-dried tomatoes

• 4 oz. crumbled feta cheese

• 1 cup baby spinach, packed

• 1/4 tsp. dried dill

• A few dashes of salt

• A few grinds of black pepper

• 1 lemon for zesting

Preheat oven to 350 degrees.

In a large bowl, whisk eggs. Add remaining ingredients and gently stir to mix. Grease a 12-inch round baking dish. Pour egg mixture into baking dish.

Bake for 23 to 25 minutes until eggs are set. Remove from oven and let rest for 2 minutes. Slice and serve. Top with grated lemon zest if you wish.

Whole grain toast or a warm croissant topped with your favorite jam or jelly will definitely complete the meal.

— Laura Tolbert, also known as Fleur de Lolly, has been sharing recipes, table decor ideas and advice for fellow foodies and novices on her blog, for more than eight years. You can contact her at, on Instagram, and