Egg casseroles are truly one of my favorite breakfast/brunch dishes to make on the weekend.  What I love best is you have a lot of breakfast left over for the week and it’s so easy to change up.   This dish can be modified to fit your mood, diet or food available in your fridge.

Here’s a sample

6 small red potatoes sliced

¼ sweet onion sliced and then quartered

2 slices bacon cut into small pieces

2 cups chopped spinach

6 eggs

1/8 cup milk

Ground pepper

1.  Preheat oven to 350.

2.  Grease 8” baker with ghee.

3.  Line baker with ½ of the potato slices, onion and bacon.

4.  Season with ground pepper

5.  Repeat with another layer and bake in the oven until potato slices soften and bacon becomes firm.  Around this time I usually work on laundry or do other chores around the house until this step is completed.  Then I walk into my kitchen and am invited by a yummy aroma.

6.  Layer chopped spinach on top.

7.  Mix egg and milk together and pour on top of the spinach, potatoes, onion and bacon.   (The egg will fill in the gaps in the potato bottom and help make a firmer base.)

8.  Sprinkle with more fresh ground pepper.

9.  Bake until egg becomes firm.

10.   Serve with fruit and enjoy.

You can always add your green of choice such as chard or kale. Sometimes, I’ll even do a mixture.  My daughter’s favorite is chard and spinach.

Make a base of cooked quinoa instead of potatoes.  When I do this, I’ll sometimes add very thin slivers of butter on top, while it’s baking.  You can stick with bacon or add breakfast sausage cut up into small chunks or keep it a meatless dish.

Cheese is always fun to add.  Cheddar, parmesean and feta are great additions to the dish.  You can even sneak some in the layers.

Top with fresh herbs and sliced or diced tomatoes.    Add some diced peppers.    Even some more cheese.  When adding a topping, I’ll pop the dish back in the oven for another 5 minutes to let the cheese, tomatoes, etc. become one with the dish.

This variation I made with red quinoa, onion, garlic, spinach, kale, chard, topped with large chunks of diced tomato and parmesan cheese , plus some freshly ground pepper and sea salt.

The possibilities are truly endless.  Enjoy!

Deb