"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

No-Bread Egg Casserole Recipe

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This recipe for No-Bread Egg Casserole, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
The Warta Family

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pork sausage, cooked, drained and crumbled
12 slices bacon, cooked, drained and cut into pieces
2 c. grated cheese, such as Monterey Jack or Mozzarella
1 tsp. Spike Seasoning (or other all-purpose seasoning)
salt & pepper to taste
c. green onion, thinly sliced
12 eggs, well beaten
c. whole milk or cream

Directions:
Directions:
Preheat oven to 375. Grease a 9 x 13-inch casserole dish. Layer the cooked bacon and sausage on the bottom of the pan. Cover meat with diced green onion and cheese. Sprinkle with the Spike Seasoning, salt and pepper. In a separate mixing bowl, combine the eggs and milk/cream and beat until well blended. Pour over the meat and cheese layers. Gently stir to combine. Bake until casserole is firm and slightly browned on top, approximately 40 - 45 minutes.

Personal Notes:
Personal Notes:
Gluten-free and Keto-friendly! Leftovers can be stored in your fridge for up to a week and make a quick, easy weekday breakfast when warmed in the microwave.

 

 

 

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