I made this for a work brunch and had numerous requests for the recipe! It's simple and delicious, and excellent for non-meat-eaters, which was the reason I chose the recipe.I added about 1/5 small-diced red pepper and a couple teaspoons of red pepper flakes.
Excellent dish! I made it the night before and baked it in the morning. It took about 45 minutes in my oven. I used herb flavored croutons. I added about 3/4 cup of fresh salsa. It was a hit at a retirement breakfast at work. Everyone requested the recipe.
Been looking for an egg casserole with no meat in it, since some family members don't like ham, bacon or sausage and its been hard to find one. Made this for Christmas morning breakfast & OMG it was awesome. Easy to make and absolutely yummy. This is a keeper in my recipe box and will be making this a lot.
Thank you for posting it.
Excellent recipe. I have a small family, so when eating this at home instead of making for a potluck/brunch with friends, I changed it a bit. I cut the recipe in half and used a 1.5 quart casserole dish. I didn't start it the night before, I just let the mixture sit in the fridge for 30-45 min, then I baked it for 50-60 min at 350 F. I used green onions (cheaper), sharp cheddar, and some generic caesar croutons - worked out great!
This has been my go to breakfast casserole since it was first published in '99. I have made it countless times and it is always great. I now never make it exactly like the recipe... add ham/bacon/sausage, different cheeses, proportional adjustments to all ingredients based on eggs on hand... you get the idea. Give it a try and I don't think you'll be disappointed.
This is a very good casserole. I took it to a work brunch to serve alongside a spiral ham; I used Garden Herb seasoned croutons and chives, a combination of mild and sharp cheddar cheese and farm fresh eggs. I will definitely keep this recipe and use it again when when I want a meatless casserole.
I wanted to make a non meat breakfast casserole that was easy to make and to which I could top with condiments. This was perfect! The casserole itself was easy to assemble the night before. In the morning I took it out of the refrigerator one half hour before baking. It took 40 minutes to bake. For serving, I passed around cut-up avocado, salsa, sour cream, minced jalapeño, cilantro and sliced black olives to put on top. The casserole was delicious without the extra condiments, but the condiments made it adaptable to personal preference for our Father's Day breakfast.
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