Chances are that if you've lived in this country for any length of time, you've probably experienced an egg casserole. I've lived in Ohio, Utah, Texas, Tennessee, Pennsylvania and Georgia and I can tell you that egg casseroles span the country. They vary in flavor and size but at the core, they're all versions of the same egg and bread based breakfast.
The beauty of the egg casserole is that you can make it in advance and avoid the early morning wake up call. Prep this breakfast at night before you head to bed and pop the protein rich casserole in the oven in the morning. You'll have a piping hot egg casserole on the table in under an hour.
Use this recipe as a guide to get as creative as you like. Like I said. Egg casseroles can vary from region to region and each one is unique and delicious. If you like your casseroles on the spicy side, stir in a can of green chilies, a chopped japapeno or spoon some salsa on top. If you're looking to boost the protein content, add some black beans or shredded chicken to your morning meal. Subtle changes like swapping out the french bread for a soft brioche bread, a chewy ciabatta or a whole grain baguette can really make this unique.
What's your morning style? If you're a sausage and egg or bacon and egg kind of person - give my Egg Casserole recipe a try. If you're a Mediterranean fan, add some chopped spinach and feta. Toss in a few mushrooms, green onions and bell pepper if you're a looking to consume more vegetables. You really can't go wrong with an egg casserole. I made my casserole half bacon and half sausage.
Baked Egg Casserole
6 slices bread
2 cups milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound cooked sausage, crumbled
Pour wet ingredients over bread. Sprinkle cheese over casserole and then sausage. Cover casserole and refrigerate overnight.
Remove from refrigerator. Remove covering and bake 50-55 minutes at 350.
Cool slightly. Cut into squares and serve.
I like to make these casseroles when we have overnight guests but I also like to make mini versions when it's just the two of us on a Saturday morning. I usually make a half veggie and half meat casserole for Ben and I. My casserole tends to come out differently every time I make it because I like to evoke the clean out the frig and pantry technique. Leftover vegetables, bits of cheese or stale bread all make great egg casserole additions. What's your egg casserole style?
Now that the kids have gone back to school and I'm cooking for two most of the time, roasting a chicken just makes sense. I can roast a chicken early in the week and we eat it for the rest of the week.
I don't ever get tired of eating chicken BUT my husband doesn't share my appreciation for six straight chicken meals in a row. LOL I do my best to mix up our chicken meals. I put it in wraps and sandwiches, shred it into soups, chop it up on salads, add it to pastas and try and disguise it inside casseroles.
If I have an especially busy week, I've been known to resort to picking up a rotisserie chicken at the grocery store but I definitely prefer to roast my own if time allows. I know that the grocery store chickens are delicious but I also feel like they pump those birds up with a whole lot of salty solutions to keep them juicy and moist. I prefer chicken without quite as much sodium. If you agree, check out my herb crusted roast chicken recipe.
Herb Crusted Roasted Chicken
1 Tablespoon basil
1 Tablespoon oregano
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
4 pound whole chicken
1/4 cup butter, melted
Reduce heat to 350 and bake another 50 minutes or until internal temperature reaches 160. Baste every 15 minutes with butter.
Let rest 15 minutes.
Slice and serve.
Winner, winner, chicken dinner. This recipe is one for the books. It's tender and juicy and delicious. I roasted some sweet potatoes, butternut squash and red onions along with my chicken. It was the perfect compliment to this yummy chicken.
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