TASTY TUESDAY, JUNE 1, 2021 – NATIONAL EGG DAY
Do you ever enjoy breakfast for dinner? We do. It’s healthy eating, usually pretty cheap to make and it’s downright DELICIOUS! With National Egg Day coming up on June 3rd, it got me thinking about how I love egg and cheese dishes! My family has always loved them also and we often make them for weekend breakfast or brunch meals, but they are quick to make on a weeknight too! These dishes can feed many. Company coming and you didn’t know it ahead of time? Add an extra egg or two and a little more milk. You can add anything you have in the fridge – like leftover or fresh corn, any kind of peppers, a mix of meats such as adding crisp bacon both inside and on top or leftover meats like roast beef, pork or chicken diced. Your meal guests will think you were prepared, and any leftovers warmed up in the microwave for a few seconds are divine – even as a late-night snack. There’s really no waste!
This recipe is great for holidays, special occasions, for any number of guests or just for yourself!
ANY TIME “BREAKFAST” EGG AND CHEESE CASSEROLE
Ingredients
8-9” casserole dish (oven proof)
Soft butter or cooking spray to coat dish
½ pound browned pork sausage (your favorite flavor or use other than pork), browned and drained to remove excess grease
1 cup frozen diced potatoes, thawed (or use left over cooked potatoes diced)
¼ cup green onion, sliced
¼ cup green or red bell pepper or a combination chopped or diced
Optional – ¼ cup spicy chili pepper, diced
Optional – ½ cup sliced fresh mushrooms
½ cup shredded sharp Cheddar cheese, divided (or your favorite cheddar cheese)
½ cup shredded Monterey Jack Pepper cheese, divided (or another easy melting cheese favorite)
4 large or extra-large eggs
¼ cup whole milk or half and half
¼ teaspoon seasoned salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
Instructions
- Sprinkle meat and vegetables in the dish.
- Top with half of the cheeses.
- Beat together the eggs, milk, seasonings and pour over the mixture in the dish.
- Bake at 350 degrees F preheated oven in center of oven for approximately 30-45 minutes, until mixture is set – do NOT overbake.
- When it is just set, top with the remaining cheeses and continue baking until the cheese is melted and smells yummy!
This can be doubled and put in a 9×13” dish.
CHEF’S NOTES:
In the introduction I included suggestions for adding ingredients or extending the size of the dish. Just make sure ingredients are about the same size and it is cooked to a “set” doneness before adding top cheeses.
I have always used chicken eggs, but duck eggs would work if you had them.
Add fresh fruit or fresh cold vegetables, serve with fresh biscuits or scones, toast and butter or even cinnamon rolls for a rounded out delicious treat!
Please enjoy! Be creative or follow my recipe – DELICIOUS!
Bon Appetite’
With Love,
To download this recipe, click here.