I know what you’re thinking…”her first post back in the blogging world and she chooses breakfast casserole? of all things??” Yes. It’s delicious, healthy, and only takes about five minutes to make. Who wouldn’t love that?
It’s summer and the LAST thing we want to do is slave away in the kitchen for hours on end…that’s best saved for those wretched winter months, when everything outside is grey and horribly dreadful. (I really hate winter, can ya tell? Summer is where it’s at.) I’m looking for quick 10-minute meals, using fresh ingredients, that are really satisfying. Breakfast casserole fits the mold.
It’s an old childhood favorite of mine (we used to have it on Christmas morning…until we went to Alaska and discovered homemade cranberry scones with fresh cranberry butter…YUM…another post, another time).
So this nouveau casserole is made entirely of fresh ingredients, including baby new potatoes and tender swiss chard from my dad’s garden; joined by local pastured eggs, cubed sourdough and topped with Irish cheddar, bacon and sriracha….
- 6 pastured eggs, whisked until frothy with 2 T. water
- 1c. cubed sourdough bread
- 1 bunch swiss chard, roughly chopped
- 1 c. shredded cheese (sharp cheddar, smoked gouda, parmesan, etc.)
- 3 slices of bacon, cooked until crisp
- 5 new potatoes, cut into quarters and lightly browned in skillet with 1 T olive oil
Preheat oven to 375.
Combine all ingredients in an oven safe dish and cook at 375 for about 30 minutes, or until golden on top and eggs are set.