Eggs for breakfast.
Eggs for lunch.
Eggs for dinner.
Eggs as a snack.

I’ll eat my eggs anywhere, and anytime.

With a healthy dose of shredded wheat crust, a layer of tasty cheddar cheese, and then a whipped tarragon egg topping, you’ll want to devour this for every meal!

Tarragon Cheddar Shredded Wheat Egg Bake

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Tarragon Cheddar Shredded Wheat Egg Bake

Crust:
16 oz. shredded mini wheat cereal, processed into fine shreddedness
16 Tbs. butter, melted

Layers:
12 oz. sharp cheddar cheese, shredded
6 large eggs
sea salt and pepper
1 Tbs. fresh tarragon

Preheat the oven to 425 degrees.

Combine the shredded wheat with the melted butter and press into a square baking dish.

Bake for 25 minutes or so, until golden brown.
Remove from the oven and cool slightly.

Reduce the oven temperature to 325 degrees.

Layer the crust with the cheddar cheese.

Whisk together the eggs, salt and pepper, and fresh tarragon.

Pour the egg mixture over the cheese and bake for another 25-30 minutes, until the eggs are just about set.

Remove from the oven and let the eggs continue to cook and set while the layered bake cools.

YUMMY! 😋