Breakfast Egg Casserole

8 eggs
3/4 cup whole milk
1/4 teaspoon ground black pepper
6 stripes cooked bacon chopped
1/4 cup minced red onion
2 cups chopped spinach (I use fresh dry spinach that I have frozen)
3/4 – 1 cup shredded cheese

Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.

Beat eggs in a bowl using a fork. Add other ingredients to eggs and beat until fully integrated. Do not whip, too much air makes it spongie.

This is very flexible, I have used more eggs, less milk, sausage, various cheeses, no onions, peppers, the milk gives more of souffle, no milk is more like a fritata. You may also add a crust by lining the pan with croissant dough or you can add cut up bread or croissants, very flexible.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s