Tuna and Egg Bake

Serving: This dish is perfect for a quick dinner or lunch. Serve it with a side salad or a dollop of sour cream for added creaminess.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven for best results.

Variations:
Add some chopped vegetables like bell peppers, spinach, or onions for added flavor and nutrients.

Swap the mozzarella for cheddar or feta cheese for a different twist.

FAQ:
Can I use a different type of fish?

Yes, you can use any canned fish, such as salmon or mackerel, as a substitute for tuna.

Can I make this dish ahead of time?

Yes, you can prepare the dish the night before and refrigerate it. Just bake it when you’re ready to serve.

Can I freeze leftovers?

Yes, this dish freezes well. Make sure it’s fully cooled before freezing, and store it in an airtight container for up to 1 month.

This Tuna and Egg Bake is a hearty and fulfilling recipe that’s both simple and versatile, making it an excellent addition to your weeknight meals. Enjoy your quick, nutritious creation!