Saturday, February 16, 2013

Breakfast Casserole

So this post was supposed to happen yesterday, Friday the 15th, when I woke up at 6am to make two breakfast casseroles for my little boy's school family breakfast.   However, the morning became so hectic and crazy that I forgot to take any pictures.   There are lots of other things I could've posted about as the day went on, but it turned into one of those days that just never seemed to end.   I was ready to call it quits at nap time and couldn't wait until bedtime.  Ever have one of those days?  Just zaps your energy.  And here I am, 8am on Saturday morning, up since 6am again (thanks to the baby who doesn't seem to want to sleep in lately - yuck!).  So why not make another breakfast casserole?

This recipe was just made up as I went along.  It's easy, healthy, and very flexible. You can make yours with whatever your family loves.  Today I used maple pork sausage and reduced fat cheddar, but yesterday I made it with chicken sausage and 4 cheese blend.  I also made a vegetarian version yesterday with spinach, peas, and mozzarella - so YUMMY!  The possibilities are endless and you can make it in a 9x13 pan or a muffin tin (baking time will vary).  Plus you can make one on the weekend to eat throughout the week.   A perfect protein packed breakfast.  Enjoy!

Happy Cooking!
Sarah
Egg Casserole
The following recipe is for a 9x9 inch pan or a 8x10, original recipe from Sarah
8 medium or large eggs
1 cup 2% milk
salt & pepper to taste
1/4-1/2 cup cheese (I prefer reduced fat cheddar or part skim mozzerella, but you can use anything)
various additions including sausage, bacon, spinach, onions, peppers, peas, etc.  Be creative!

Grease the pan with cooking spray.  Cook your sausage or bacon, draining on a paper towel.  (I have used pre-cooked sausages, like apple gate farms.  I heat them in the microwave and slice into rounds.  Great alternative with no-mess and I find them to be less greasy.) 
These were from whole foods and too much for this dish - I only used 3 links since they were full sized sausages, not breakfast links.
Browning the sausage, then drain it on paper towels to get rid of all the extra grease.
Layer your toppings on the bottom of your dish - in my case today it was sausage then cheese. 

In a large bowl whisk together eggs and milk.  Add salt and pepper to taste, if desired.  I didn't add any today because the sausage sort of does that for me and the baby was going to eat this (so the less salt the better).  Pour the egg mixture over the toppings. 
whisk eggs & milk
pour over toppings
Bake at 350 for 40-50 minutes of until it doesn't jiggle.   Let it rest for 5-10 minutes, cut and enjoy!
It comes out of the oven puffed up, but will settle as it cools - the picture below shows this
The finished product - YUMMY!

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