egg casserole
This is an excellent casserole, and can be changed in any way you like. Consider this a guide, change the ham for bacon or sausage, the peppers for say mushrooms, you get the idea, change it each time you make this, or come up with your signature dish. I did use Shimeji mushrooms in place of the bell pepper. No bread or potatoes are used so this is a low carb dish.
yield
6 -9
prep time
10 Min
cook time
30 Min
method
Convection Oven
Ingredients For egg casserole
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9eggs
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1/2 cwhipping cream or evaporated milk
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1onion, diced
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1 Tbspbutter
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1 1/2 ccheddar cheese, shredded
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1 1/2 cham, diced
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1/2 cbell pepper, diced, red or green
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salt and pepper, as desired
How To Make egg casserole
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1Preheat your oven to 200 C (400 F). Grease a 9x9 casserole dish with butter.
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2Heat the butter in a non stick pan on medium heat, and when melted, add the onion and cook until softened. Remove from pan and allow to cool. (I used Shimeji mushrooms so I cooked those with the onion.) -
3Important note if adding items such as bacon or sausage or even mushrooms. Bacon and sausage needs to be fully cooked prior to using. For mushrooms, cook to release the water and soften up. Let the cooked items cool before using.
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4In a large mixing bowl, add the eggs and cream. Whisk well. Add your other ingredients to the eggs and stir to mix.
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5Pour into the prepared baking dish, bake for 30-35 minutes or until a butter knife inserted into the center, comes out clean. Goal is to cook until the eggs are just set, if over cooked, the eggs will lose their fluffiness.
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6Serve with sides of your choice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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