I’ve had this recipe for a loooong time—someone I used to work with gave it to me. It started out as a very bready breakfast casserole, but I made some small changes to it over time and I like it even more now. This recipe has more bread in it than the typical breakfast casserole, which is a plus because it nicely absorbs the egg mixture and doesn’t turn out runny or soggy. Another plus is that this recipe is so convenient to make because you can put the ingredients together the night before and just pop it in the oven in the morning! Continue reading →
One of my favorite ways to use eggs is in breakfast casseroles, like this Egg and Veggie Breakfast Bake! I love breakfast casseroles–they’re easy to put together and perfect for breakfast or brunch. And if you like using fresh and healthy ingredients, you want to use the best, right? I used organic veggies in this casserole along with farm fresh, organic, free range eggs from Pete and Gerry’s. These eggs are Certified Humane Free Range and USDA Certified Organic. They also do not have any pesticides, added hormones, antibiotics, or GMO’s. So if you want eggs that are really good for you and your family, this is a great brand to try (I received complimentary eggs from Pete and Gerry’s for this recipe).
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