Fall is officially here and at this point, you may be a little lost on what to do with all of your garden vegetables. You’ve probably gone through a gambit of fresh sauces, stir fries, and baking – but why not introduce your garden to breakfast?
This make ahead egg casserole is a great way to start the weekend and finish up some of your left over vegetables.
Here what I used:
- 6 eggs scrambled
- 1/4 cup heavy whipping cream
- 1/2 cup mushrooms (cooked)
- 1/2 cup zucchini (cooked)
- 1/2 lbs of spicy sausage (cooked)
- 1/4 cup of onion (cooked)
- 1/2 red pepper finely chopped
- 1 clove of garlic
- 1 cup of shredded cheese (plus more to evenly coat)
- 1 cup of shredded potato (I used a freshly grated potato – see note)
- Salt and pepper to taste
Preheat the oven to 375. Spray a baking sheet (I used a 8×8) with cooking spray and set aside. Scramble the eggs in a dish and mix in the cream. Season with salt and pepper. Mix in the other prepared vegetables and sausage. Pour mixture into the oven and top with an even layer of cheese. and cook for 30-40 minutes, or until cooked.
Note: If using a fresh potato, finely grate and sprinkle with salt. Set aside and drain the excess liquid. Spread on a cookie sheet and bake slightly.
If you want to make ahead – don’t cook the mixture. Just cover and place in the refrigerator. It may take a bit longer to cook in the morning.
Make sure you season throughout and I highly recommend that you add salt and pepper to your vegetables when you’re cooking them. This makes an excellent breakfast and it’s a great way to use up left over vegetables.
xo love kim