Aeggkage–Egg Cake (Danish Baked Omelet)

May 06, 2023May 6, 20230 21

A delicious and savory Danish baked omelet that will leave you wanting more

by The Chefin Breakfast/Brunch

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

347

Sugar

Fat

24g

Aeggkage, or Egg Cake, is a traditional Danish breakfast dish that is both savory and satisfying. Unlike traditional omelets, this baked version is made with flour and milk, giving it a light and fluffy texture. The addition of bacon and tomatoes add a wonderful depth of flavor to the dish. Perfect for a lazy Sunday brunch or a quick breakfast during the week, Aeggkage is sure to become a favorite in your household.

Instructions

1.	Preheat oven to 400°F. Grease a 9 inch round cake pan.
2.	Fry 5 slices of bacon until crispy, then crumble and spread in the bottom of the cake pan.
3.	In a medium bowl, beat eggs together with flour, 2 teaspoons chives, salt and pepper. Slowly whisk in milk until combined.
4.	Arrange tomato wedges and remaining bacon on top of the crumbled bacon in cake pan. Pour egg mixture on top.
5.	Bake for 40-45 minutes, until set and golden.
6.	Serve hot, sprinkled with remaining chives.

PROS

Easy to make, delicious and filling.
Can be made ahead of time and reheated for a quick breakfast

CONS

High in fat and sodium due to the bacon

HEALTH & BENEFITS

Eggs are a great source of protein and choline, which is important for brain and liver health. The addition of tomatoes provides vitamin C and antioxidants.

	10 slices bacon , divided
	6 eggs
	3 tablespoons flour
	4 teaspoons snipped chives , divided
	salt
	pepper
	2 cups milk
	2 large tomatoes , cut in wedges