I’ve been enjoying cooking lots of baked egg dishes on weekends. It has been cold and the warmth of a cooked and then baked egg dish makes for a comforting and filling brunch.

This particular recipe is my own take on an NYT Cooking recipe for “Baked eggs with beans and greens”. I substituted the sausage with dry leftover bread that helped suck up some of the moisture and added texture.

The kids ate it without much complaining and that’s as comforting a comfort food gets.