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Breakfast Casserole

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It’s been nearly a month since my last post. You can imagine how busy we’ve been lately, with multiple nighttime feedings, multiple daytime feedings, feeding the baby, diapering the baby, feeding the baby, bathing the baby, moving into our new apartment, and feeding the baby. But that’s a another post for another time.

This morning I decided to make a breakfast casserole. I never made one before, so I looked around the internet for recipes I could adapt.  Here it is.

Breakfast Casserole (serves 4-6)

Ingredients:

  • 1/2 lb. breakfast sausage (I used Bob Evans’)
  • 3 cups zucchini, cubed
  • 1 small onion, chopped
  • 1/4 cup butter
  • 6 eggs
  • 1 cup milk
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1/2 tsp. salt
  • 1/4 tsp. rosemary
  • 1/4 tsp. thyme
  • 1/4 tsp. black pepper

Directions:

1) Preheat oven to 350 F.

2) In a large skillet brown the sausage, and crumble into small bits. Place in bowl and set aside to cool. Using the same skillet, melt the butter and sauté zucchini and onion until tender-crisp and onions are translucent. Add to bowl of sausage.

3) In another bowl, combine eggs, milk, cheeses, salt, pepper, rosemary and thyme. Add the meat and veggie mixture until thoroughly combined. Pour everything into a casserole dish (approx. 2 Quart dish, 2 inches deep).

4) Bake for 30-35 minutes or until center is firm (test for doneness with toothpick). Let cool for 5 minutes before cutting and serving.

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Preheat oven to 350 F.

In a large skillet brown the sausage, and crumble into small bits. Place in bowl and set aside to cool. Using the same skillet, melt the butter and sauté zucchini and onion until tender-crisp and onions are translucent. Add to bowl of sausage.

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In another bowl, combine eggs, milk, cheeses, salt, pepper, rosemary and thyme. Add the meat and veggie mixture until thoroughly combined. Pour everything into a casserole dish (approx. 2 Quart dish, 2 inches deep).

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Bake for 30-35 minutes or until center is firm (test for doneness with toothpick). Let cool for 5 minutes before cutting and serving.

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Here is a glimpse of my new kitchen. It sure beats the mildewy 30 year old cabinets and sulfur stench coming from the drains of my last kitchen.

If I made any mistakes with the ingredient list or directions, I had 3 hours of sleep every night for the past couple months, and I’m surprised I even cooked breakfast this morning. So bear with me until I get used to this whole blogging thing again 🙂



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