EGG + VEGGIE BREAKFAST CASSEROLE
I like to make this casserole not only because it tastes really good but also because it’s really convenient in the mornings. I’m not the best “meal prepper” but this recipe is so easy and delicious that I’m always excited to make it for the week. This would easily feed two people for three mornings or more (depending on how much you eat). I usually vary the ingredients from week to week and mix up the veggies. That way it’s always different and you’re getting a range of nutrients. Great way to get protein, fat and veggies all in one breakfast!
•1 Package Organic Deli Slow-Cooked Ham or Applegate Black Forest Ham
•12 eggs (omega 3 – farm raised pastured)
•6 tablespoons heavy cream or half and half (organic)
•Salt and pepper
•3 – 4 slices Organic New York Aged Cheddar or Cheese of Your Choice
•3 Large Swiss Chard Leaves, 1/2 Yellow or Red Pepper Chopped, 1/4 – 1/2 Cup Green Onion
1.Preheat the oven to 350°F.
2. Chop swiss chard, bell pepper & onion.
2. Mix Eggs, Salt & Pepper & Cream (feel free to add any additional spices you’d like)
2.Line a 9 x 13 Baking Dish with the ham slices. Pour in egg mixture. Add in vegetables.
3.Bake for approximately 30 mins. Remove from oven and add cheese slices to top of casserole. Bake an additional 5 minutes. Remove from the oven and let stand for 5 minutes before consuming or cover and store in refrigerator.