Breakfast Casserole, Spring Version


Memorial Day is over.  The Northern and Southern guns at the Boalsburg Cemetery are silent, the homemade pies are eaten and the carnival rides are gone.  But summer is coming with all it’s fun and wonderful garden bounties.

As spring fades into summer, make this easy breakfast casserole filled with healthy veggies from the local farmers markets before all the fresh spring vegetables are gone.  Try this for your next large group gathering, family reunion or anytime there are lots of people (or a few teenagers) to feed!
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Spring Veggie Breakfast Casserole
Serves 18
1/4 cup butter
18 eggs (yes 18, that’s right–it’s not a typo!!)
1 cup sour cream
1 cup milk
1 teaspoon salt (or to taste)
1/4 cup chopped red pepper
1 small onion, chopped
2 handfuls baby spinach
1/2 pound asparagus, cleaned, ends trimmed, cut into pieces
2 cups Cheddar cheese, grated
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Preheat the oven to 350 degrees.  Melt the butter in a 9 x 13 inch pan.  In a large bowl, mix together the eggs, sour cream, milk and salt.  Add the remaining ingredients.  Pour in the pan containing the butter.  Bake for 40 – 50 minutes, until top edges are golden brown and  the middle is firm and a tip of knife inserted into the center of the casserole comes out clean.

 

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