Tuesday, August 30, 2011

Serving Up {Breadfast}: Morning Egg Casserole

This is such a yummy egg casserole with endless possibilities for variations.  Ten years ago when I visited my cute friend on Gig Harbor in Washington, she served this casserole for breakfast.  She served it made with diced ham, yet my family really enjoys it when it is made with sausage.  The veggies could also be mixed up based on your favorite flavor combinations.  So my suggestion would be to make this recipe as it was served to me -  but then get creative and let me know what flavor combinations you create that takes something great and makes it even better :)

(recipe from Kim F.)
printable version

1 ½ cup ham, diced -or- breakfast sausage, crumbled
1 cup mushrooms, chopped
3 cups swiss cheese, shredded
1 bunch green onions, chopped
¼ cup red bell pepper, chopped
1 ½ cup Bisquick
5 eggs
2 ½ cups milk
3 ounce cream cheese, softened

Saute mushrooms and onion in 3-4 Tbs. butter.
Combine all vegetables, meat and cheese in a greased 13x9 baking dish.
In a blender, combine Bisquick, eggs, milk and cream cheese and blend until smooth.
Pour egg mixture over the vegetable, meat and cheese.
Bake at 400 degrees for 30-40 minutes or until golden brown and the center is set.

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