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?
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
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!
