Carrie Bradshaw said it best (via voice-over) during an episode of Sex and the City.
It went like this… “There are very few things a New Yorker loves as much as Sunday brunch. You can sleep until noon and still get eggs anywhere in the city, alcohol is often included with the meal and Sunday is the one day a week you get the single woman’s sports pages: The New York Times wedding section.”
It’s true that not much can compete with a lazy Sunday afternoon and a killer brunch in the city…except for maybe staying in your sweats or pajamas and hosting your very own. Here’s my favorite egg recipe that comes out perfect every time and easily serves 6-8 people. Just pop in the oven 40 minutes before guests arrive (and after you’ve slept until noon, of course.)
Splash of skim milk
Salt and pepper (to taste)
1 red pepper, diced
1 yellow pepper, diced
1/2 red onion, diced
1 cup fresh spinach, chopped
1 cup mozzarella cheese, shredded
Parmesan cheese, shredded
*YOU CAN ADD OR SUBSTITUE ALL VEGETABLES DEPENDING ON WHAT YOU LIKE BEST
HOW TO MAKE:
1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste.
2. In a large skillet, saute the peppers and onion in a little bit of olive oil. Add in the spinach for a minute or two.
3. Pour the eggs in a greased 9 by 13 pyrex dish. Add the sauteed veggies. Stir everything in the pan.
4. Stir in mozzarella cheese. Make sure everything is distributed evenly.
5. Bake in a 350 degree oven for 40 minutes. Eggs should be set and golden.
6. Sprinkle the casserole with Parmesan cheese if you like.
Serve with ketchup and Tabasco sauce. Enjoy!
Share this post:January 1 2013
Tags: best egg casserole recipe, breakfast ideas, Easy breakfast idea, easy brunch idea, egg vegetable casserole, how to make an egg casserole, how to make an egg vegetable casserole, jamie krell, Jamie Krell blog, vegetable egg casserole