If you're family is anything like mine, mornings are hectic. I rarely have time to cook a healthy, scrambled-egg breakfast. This is a problem, because my wonderful laying hens give me at least a dozen eggs a day! I needed a recipe that would 1) use a lot of eggs, 2) give my family the nutritional start they needed, and 3) be a quick fix in the morning. I came up with this low-carb egg casserole, using (mostly) ingredients straight from the farm!
Disclaimer: I'm not a recipe person, and this one doesn't really need one. So, I'll skip the exact measurements and let you alter it to fit your taste buds.
Eggs: However many you have to use! I use around 50 to fill up one 9x13 pan and one 8x8 pan, but it largely depends on how fluffy you want your dish.
Cheese: Pepper Jack and Cheddar work best. I like to buy the blocks at Kroger when they're on discount and grate them. They are much tastier than pre-shredded.
Veggies: I use bell peppers and onions. Really, anything you like will work!
Meat: Add in some cooked bacon, sausage, ham, or all three! Or, if it's during Lent and you're doing a traditional lenten fast, go meatless.
Horseradish Sauce: Use a little bit, unless you like it more spicy.
Heavy Whipping Cream: A cup or so will work.
Whisk together eggs, grated cheese, horseradish, and heavy whipping cream.
Grease your baking pan and add in the meat and veggies.
Pour the egg mixture over it.
Bake on 375 until cooked through.
Freeze or refrigerate. Warm up in the microwave when ready to eat.
Use Mozzarella slices for your cheese and ham for your meat. Spread the slices out over the veggies before you put in the egg mixture. This one is really good!
Use several baking sheets instead of a baking pan. This will make a very thin product. Cut it with a pizza cutter into narrow strips, and put those into tortillas to make breakfast burritos. Freeze individually and warm up in the microwave when ready to eat.
How do you make quick, healthy breakfasts