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So for dinner we're having egg casserole!
I made a large egg dish in a 9x13 casserole dish and a more quiche-like dish in a premade round 9in pie crust.
What you need for quiche:
8 eggs
4 whites
1/4 green pepper chopped
3 red onion slices chopped
2 medium portabellas chopped
2 turkey sausage patties chopped
cracked peppercorns- 3-5 twists
himalyan salt - 3 twists
dried basil - 3 shakes (yeah... I don't measure)
1/4 cup shredded cheddar cheese
pie crust - feel free to make your own.
I remembered I had one in the freezer left over from who know's what holiday!
Don't worry. It was still good. The beauty of freezers :)
What you do:
Crack eggs into bowl and beat well
Add pepper, salt and basil - mix
Fill pie pan with cut veggies, sausage and cheese
Fill rest of pan with eggs
Place in oven at 375 for 40-45 minutes until baked completely
For large egg casserole
What you need:
12 eggs
6 whites
3/4 chopped green pepper
1/2 small red onion, chopped
4 medium portabella mushrooms chopped
12 asparagus stalks chopped
2 cups spinach
cracked peppercorns- 5ish twists
himalyan salt - 4ish twists
dried basil - 3-5 shakes
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
What you do:
Spray casserole dish with non stick spray such as avocado, olive or coconut spray
Crack eggs into large bowl and mix, breaking yolks
Add everything else to large bowl, mix
Pour into casserole dish
Place in oven at 375 for 30-40 minutes until baked completely
---- Although my pie pan was smaller, it took longer to cook due to the frozen pie crust
- Be sure to check middle of dish with toothpick or knife to make sure eggs are cooked thoroughly
If you don't want to use so many eggs you could :
1. Use all the yolks, just keep in mind most yolks are about 7 grams of fat per yolk. This is why I did not use all of them.
2. Add milk of choice to eggs in order to make casserole fluffier and cut back on egg use
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