This cheesy egg casserole is packed with a lot of flavor, along with a lot of meat and vegetables. Whether you’re watching your carbs or not, it great to have this in the fridge for a quick breakfast, lunch, dinner, or midnight snack. The variations are as versatile as your imagination.
Looking in my vegetable drawer at the end of the week used to be a depressing thing … too often it contained several almost-past-their-prime vegetables that I bought the weekend before with the best of intentions for making scrumptious dinners. But then the week happened, and I worked late a night or two, or my kids informed me of a surprise (to me, not to them) school or sports event, or whatever I had planned just didn’t sound good anymore. And so the veggies slowly withered until I finally cleaned out the fridge and replaced them with fresh vegetables, many of which were doomed to the same fate.
But then, this breakfast casserole came on the scene, and it solved that problem once and for all. Because, at the end of the week, I can now take those forlorn and tired veggies, mix them with delicious meat, cheese, and egg, and create a breakfast dish that is easy peasy to make, completely customizable with different ingredients so I never get bored, and makes for a quick meal at any time of the day.
This version I used sausage, cheddar, mozzarella, and a mix of broccoli, cauliflower and mushrooms. But swap it with whatever you have on hand … keep the proportions relatively the same, add seasonings that you like, and ta-da! Breakfast/lunch/dinner/snack is served!
Some of my suggested combos:
– Ham, mushrooms, onion, cauliflower, swiss
– Bacon, jalapeno, poblano, mozzarella, cheddar
– Turkey, zucchini, carrots, provolone