I came up with this easy make-ahead recipe for a new spin on egg casserole. SPH had requested an egg casserole without bread, potatoes or other primary starch, so I happily obliged and came up with this lightened egg recipe for Christmas morning.
Our Christmas morning version sported steamed broccoli and bacon pieces, but the sky is the limit on variations you can use for this recipe. It can be easily made vegetarian, or you can omit vegetables all together. Whatever you come up with, you can make it to *your* family’s tastes.
Lastly, this recipe, while intended for breakfast, would be a super dish for lunch, brunch or even dinner. As SPH commented, “it sort of tastes like a quiche without the crust.” I agree.
Anytime, Anyway Egg Casserole
2 tablespoons oil
½ cup diced onion
1 clove garlic
1/3 cup flour
1 ½ cups skim milk
2 cups steamed broccoli florets
6 eggs
4 egg whites
¼ teaspoon salt
½ teaspoon pepper
8 slices bacon, crumbled well
In a medium sauce pan over medium-high heat, heat oil. Add onions and garlic and cook 3-4 minute or until translucent. Stir in flour until well incorporated (mixture will be very thick). Slowly add milk, about a ¼ cup at a time, stirring vigorously between each addition to ensure the mixture is creamy, not lumpy. Once all the milk has been incorporated, bring to a boil and cook for a minute or until the sauce is thickened. Remove from heat and stir in broccoli.
In a large bowl, wisk the eggs, egg whites, salt and pepper. Slowly add the broccoli mixture, about ½ at a time and stir well. Lastly, add the bacon crumbles.
Pour into a 9x9 glass dish. Cover if making ahead.
Preheat oven to 375 degrees. Bake egg dish—40-50 minutes if it has been in the fridge overnight, 25-30 minutes if being cooked immediately. Bake until the middle of the dish is no longer jiggly.
Serve immediately or at room temperature.
Serves 6.
SPC
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