Looking for something easy and new to serve the crowd this holiday season?  Want to start your mornings a little healthier to counterbalance everyone’s favorite sweets later in the day? 

easy, healthy egg casserole from First Farm Inn

A new healthier egg casserole

Like anything, this casserole can be customized to your tastes.  Since I love mushrooms and Dana doesn’t, I use them for garnishes – rather than hide them in the middle.  Then I can have a piece with mushrooms and he can have one without.   Sweet peppers are a great addition, as would be green or hot peppers if you like them.

As many of you have noticed, I like to play with my food.  This is solid enough, after it is all mixed, to make a design on the top.  Trees and flowers are easy as are geometric patterns.  Have fun!  Just set it carefully in the oven to nothing shifts — if it does, it can become an abstract.

  • 1 package frozen quinoa with kale & onions (other varieties are fine too!)
  • 1 lb. fried, crumbled, and drained hot Italian sausage (if you don’t like spicy, use mild.  Chopped turkey pepperoni would give it some flavor and lower the fat content.)
  • 1 chopped onion
  • 10 eggs
  • 4 c. milk
  • 1 ½ c. shredded mozzarella
  • 1 tsp. mustard
  • ½-1 tsp pepper
  • Salt if desired

    breakfast casserole, First Farm Inn

    Dump these ingredients together, whisk with a fork, then bake for an hour. Instant breakfast for 12.

In an oiled 9”x13” baking dish, place all the ingredients.  Stir together.  Bake about 60 minutes @ 350 degrees.  Serves 10-14.  Freeze slices and take them to work to microwave for breakfast!

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