Notes From Our Nest

A blog about life, love and learning

New year, new recipe

Can you believe that we’re welcoming in 2011 today? Happy New Year! There is no better way to start the new year today than with a house full of friends. Well…a house full of friends and a delicious brunch.

A fun (is that “fun”?) fact about me is that I am obsessed with breakfast. After graduating from college when most people my age would have gone to McDonald’s, I started cooking for myself. I would get up in the morning on the weekend and make one biscuit from scratch and one egg over easy.  My 73 year-old roommate (long story) was always impressed.

Now that I’m constantly hosting overnight guests, I have simplified the process. As I type this post, my current overnight guests are still asleep.When they wake up, they’ll have a yummy brunch (or lunch…we’ll see how long they sleep) waiting for them.

Because I’m sure that many of you have grandmas and grandpas visiting often, I thought that I’d share a fail-proof recipe for my favorite meal. Keep in mind that I’m not exactly a “recipe follower.” I know that I used to have a real recipe for this, but now I just kind of throw it together. It always turns out well and my guests seem happy! The great thing is that it can be made the night before so you’re not busy cooking in the morning.

Egg Casserole (Serves 6-7)

10 eggs (you can use egg beaters or egg whites for half of the eggs, too)
1-2 cups of milk (more milk = fluffier It’s a personal preference thing)
1-2 slices of torn bread (You can also use tater tots or hash browns)
1 T fancy mustard (any kind: honey mustard, dijon, stone ground)

Beat eggs. Add milk and mustard in a 9 X 13casserole dish. Combine and add torn bread. Now, have some fun! Add in any combination of breakfast meat and cheese. A few delicious combinations are Bacon & Swiss, Sausage and Cheddar, or Spinach with Feta & Sun-dried tomatoes. Basically, if you think of an omelet that you love from your favorite diner, you can put those ingredients into an egg casserole. I usually use about 1-1 1/2 cups of cheese and 1/2 of a pound of meat.

Bake at 350 for about an hour, until the eggs set and the top becomes golden brown.

Serve casserole with fruit salad, cinnamon rolls, biscuits, sticky buns, mixed green salad, toast…


1 Comment

  1. Shoulda taken the limo to the ‘burbs for the VB B&B!

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