"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Breakfast Casserole, by Sue Drake, is from Good Food, Family and Friends,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 Eggs A little milk Asparagus Chopped Spinach Tomatoes (fresh) mushrooms ham Shredded Cheese The meat and veggies can change, use whatever you like in eggs
If you use frozen veggies, heat them up a little and get as much water out of them as you can. Chop up meat and fresh veggies into smallish bite size pieces. Put them in a baking dish (size of the baking dish depends upon how much filling your have) in whatever arrangement you like. Whisk eggs and a little milk until they are a little foamy. Pour egg mixture over the meat and veggies. Bake in a 375 oven until done. I test my eggs like I test a cake....stick a knife in...if it comes out clean the eggs are done. Somewhere between 45 mins and an hour or so for an 8" X 8" square pan.
Depends on what you are using!
I got this recipe from Judy in Huntington Beach and it's a hit with anyone I've cooked it for so far!
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