Easy Breakfast CasseroleBy
I’m so excited you decided to come over for the beginning of our Christmas Brunch!! I appreciate you taking time out of your final busy days of holiday preparations to join us.
I’m sure you don’t mind…I didn’t vacuum before you all came over. I figured we’d probably make a mess of the Vanilla Muffins with Cinnamon Crumb Topping anyway. I’ll have one of the boys sweep later. (It’s all a part of Our Chore System after all.) The Vanilla Muffin recipe will be coming up later on during our brunch, so be sure not to miss it. Today, we’ll be starting with an Easy Breakfast Casserole recipe.
I used to think that making a Breakfast Casserole was a big deal, difficult, complicated and tricky. It seems that the recipes I found called for ingredients I never had and they always overwhelmed me.
One day a few weeks ago, I had an abundance of eggs and a few leftover ingredients from other meals so I decided to experiment. What do you know? You can build an egg casserole with just about anything. Quickly. Inexpensively. Without difficulty. I am very excited.
Here’s the beauty of this recipe: You can build your breakfast casserole however you want. This recipe has a few “base ingredients”, then you stir in whatever “add ins” you want…then you top it with cheese…then you bake it. It doesn’t get much easier than that! (And did I mention that this recipe is Gluten Free?!)
Easy Breakfast Casserole
1/2 cup heavy cream
1/4 teaspoon sea salt
1 cup shredded cheese (I use white cheddar, but you can use whatever cheese you want!)
Begin your casserole by whisking together the eggs, cream and salt. Pour the ingredients into a 9×13 inch casserole dish. Sprinkle in any “add in” ingredients you wish. Stir them around with a fork. Top casserole with cheese. Bake in a 350° oven for 30-40 minutes, or until the middle doesn’t jiggle.
Add In options:
Add anywhere from 1/2 cup to 2 cups of any of these “add ins”. You can use a different sized casserole dish, you’ll just need to adjust the bake time. The thicker your casserole, the longer it will take to bake.
Thanks again for coming over for our brunch! Remember to leave a comment so that you’ll be included in our giveaway for lots of wonderful presents! Please feel free to mingle for a while. I’ll soon be whipping up a Sucanat Powdered Sugar Frosting for our Gingerbread Cookies. You’re welcome to come into the kitchen and help if you want. I may even let you lick the beaters!