This Egg Casserole recipe is perfect for a filling breakfast. It’s easy to prepare the night before so you can just bake it in the morning.
Ingredients
- 1 Vidalia onion, chopped
- 1 (16 oz.) pkg. fresh mushrooms
- 2 green peppers
- 1 clove garlic
- Olive oil
- 6 pieces bread (buttered with either butter or margarine)
- 6 eggs
- Milk (as much as you would like; to fluff eggs)
Baking Instructions
- Saute together first 5 ingredients.
- In a separate 9 x 12-inch pan, mix bread, eggs and milk.
- Put pieces of bread into pan; add your vegetables, then your eggs.
- Place in refrigerator overnight (at least 8 hours). Add Cheddar cheese before cooking.
- Bake at 350° for 1 hour.
Calorie: 500
Total cooking time:1 hour
Difficulty level: Easy
The Egg Casserole Chronicles
I always believed the kitchen was a place for creativity, chaos, and, on occasion, complete and utter catastrophe. And on this fateful day, I embarked on my mission to prepare an egg casserole that would make even the fussiest of eaters swoon.
The Gathering of the Vegetables
I started off by summoning the vegetable brigade – a crisp Vidalia onion, fresh mushrooms that smelled like a forest after rain, and two green peppers so green, they’d put emeralds to shame. Oh, and let’s not forget the garlic. One lonely clove of garlic, small but mighty, ready to add a kick to our culinary masterpiece.
The Sauté Saga
In a pan shimmering with olive oil (let’s not get into specifics, but let’s just say it was more than a drizzle and less than a flood), I began the sauté. As the ingredients sizzled and danced, their fragrance wafted through the air, creating a sensory symphony that was both soothing and hunger-inducing.
The Bread, Eggs, and Milk Ménage à Trois
In a separate 9 x 12-inch pan, there was another party going on. Six pieces of bread – perfectly toasted and buttered – were about to take a dip in a mixture of eggs and milk. Just how much milk, you ask? Well, let’s just say we wanted our eggs fluffier than a cloud on a sunny day.
The Assembly: A Tale of Bread, Vegetables, and Eggs
Now, this is the part where all our characters come together. The bread, having thoroughly enjoyed its swim, decided to bed down in the pan. Then, like a confetti of flavors, I sprinkled the sautéed vegetables over the bread. Finally, the eggs, feeling a tad left out, joined the party, nestling up against the bread and veggies.
The Long Night in the Refrigerator
Overnight, as the ingredients slumbered in the refrigerator, they melded together, each one lending its unique flavor to the mix. Why overnight, you ask? Well, good things come to those who wait, and this egg casserole was no exception.
Adding the Crown: The Cheddar Cheese
In the morning, as if they weren’t rich enough, the casserole was bestowed with a blanket of Cheddar cheese. This wasn’t just any cheese, mind you. This was the kind of cheese that would make a dairy farmer weep with joy.
The Grand Bake Off
Then, into the oven it went. 350°, one hour. As it baked, the kitchen filled with a tantalizing aroma that was quite simply, intoxicating. My stomach growled. The cat’s stomach growled. Even the neighbor’s dog, Rufus, howled in anticipation.
The Egg Casserole Triumph
After an hour that seemed like an eternity, the egg casserole emerged, golden and bubbling, the cheese melted into a gooey, mouthwatering blanket. The taste? Well, let’s just say the symphony of flavors was worth every minute spent, every sizzle heard, and every delicious aroma inhaled.
And that, my dear friends, is the saga of the egg casserole. A journey of flavors, a tale of anticipation, and proof that the kitchen, indeed, is a place for creativity, chaos, and culinary triumphs.
