Easy Egg Casserole
Brunch is one of my favorite ways to entertain. Generally brunch is a cross between breakfast and lunch items and held between 11:00 am and 3:00 pm.
Your menu could include a breakfast casserole, pre-sliced ham, hash browns or roasted potatoes and fresh fruit. And the best part is most of it can be prepared up to two days in advance so that you can enjoy your party.
Here’s an easy recipe for a breakfast casserole. It’s a lot like a quiche, but doesn’t include the crust. It works well for those who have food allergies to gluten or soy or those who are avoiding carbs. Something I really like about this recipe is that it can be versatile. The custard is the basis and the rest is up to you.
1 pound of bacon, cooked, drained and then cut into one inch pieces
1 medium onion, chopped and sautéed
1 pound of sliced mushroom, sautéed and seasoned with salt and pepper
5 extra large eggs
4 extra large egg yolks
1 cup of half and half
1 cup of whipping cream
2 cups of grated swiss cheese
½ teaspoon of salt
Preheat your oven to 375°. In a greased 9.5x13.5x2” baking dish, spread the bacon, onions and mushrooms evenly and then the cheese. (These can be placed in the baking dish before hand and stored until it’s time to add the egg mixture.)
In a large bowl, using a whisk blend the eggs, egg yolks creams and salt. Once well blended, pour over the bacon mixture. With a fork lightly stir, just enough to get some of the egg mixture to the bottom or bring the mushrooms and bacon to the top. Bake for 30 to 40 minutes until golden brown. Serves 8.
Other combinations to use instead of mushrooms or bacon could be sausage and potatoes, or spinach. You could also use mozzarella or cheddar cheese, whatever suits your taste.
To get some of the work out of the way, I cook the bacon, onion and mushrooms a day or two before the brunch. This helps to keep cleanup to a minimum the day of the brunch.