A Nutritious Breakfast for Hectic Mornings
This is a go to recipe for us for either easy make ahead weekday breakfasts or a dish to share at a breakfast event. In fact, a variation of this recipe appeared at Dr. Jamie’s recent baby shower brunch! The ingredients are basic and versatile depending on what you have and what you like. It also reheats beautifully for great leftovers and can be frozen in slices for future use (see picture).
Simple Egg Casserole
12 Eggs (preferable organic and free range)
*2-4 vegetables of choice (greens, onions, bell peppers, zucchini, mushrooms, broccoli, sweet potato, or any other vegetable)
Breakfast meat -bacon, ham, or sausage (Optional)
Seasonings of choice
Salt and Pepper to taste
*tip- Use a lot of vegetables and Meat! The layer in your 9x13 dish should be at least an inch thick. Remember, this is feeding 6-8 servings of people. The higher your ratio of yummy toppings to eggs, the less likely the casserole is to have that "bouncy" egg consistency.
For example, the picture contains one 5 oz package of kale, 1 large sweet potato, 2 onions. Another combination we enjoy is 1 medium sized zucchini, 2 bell peppers, and an 8 oz package of sliced mushrooms.
If using meat, cook and remove from pan. Sauté vegetables together until soft. In a large bowl mix meat, vegetables, and a dozen cracked eggs. Add in desired seasonings. Pour mixture into a greased 9x13 glass baking dish. Cook at 350 for 40 minutes. Remove when eggs are cooked through.