“Why don’t you make a baked egg?”
That’s a great idea! Now, where to begin?
Detailed Instructions to Dish Up Some Tasty Eats
This can easily be adapted to any current fridge finds, pick your favorites and eat what is in season!
- Saute the Filling: Turkey breakfast sausage first, then add onion. Once nearly cooked, add the pre-chopped veggie mix (this can be anything, if using mushrooms or fast cooking veg, throw it in a little later). Add salt and pepper. Once nearly done, add green onion and herbs plus garlic. Saute on high, hot and sizzling, until browned and done to your desired level.
- Whisk the Eggs: 6+ eggs, whisked with milk or milk alternative until good and frothy. Then, stir in the filling. The ratio is by your choice, aim for around half and half for an even balanced casserole.
- Bake it Well: Pre-heat oven to 350 degrees. In a 13×19 greased pan (or any desired dish) evenly spread the egg mix. Top with chevre or cheese of choice. Bake for around 30 minutes, give or take depending on depth and size of dish. Cook longer for crunchy edges and golden brown topping.
- Slice & Enjoy: Cut into hand-holdable sizes for a great brunch appetizer, slice into several large pie pieces for a solid meal. Top with microgreens and spicey sauce of choice. Or, just enjoy the fresh and delicious tastes of the ingredients used.
This Baked Egg Veggie and Meat Breakfast Casserole is naturally gluten free and easy to be dairy free as well. It works great with any veggie and meat and cheese combos, and can be adapted to your preference and style with different pan types.
Enjoy with a fresh cold hard cider for a perfect sunny Saturday brunch, or grab and go with an espresso for some early morning fuel.
*For the original: We used carrot, cauliflower, zucchini and mushrooms, plus green onions for our veggies with turkey breakfast sausage and chevre goat cheese.
“mmmmmmm…. that’s good.”
Inspired by Super Easy Egg Casserole on AllRecipes.com.
