We’re sixteen days into our kitchen remodel, and that means that I’m not doing much cooking since our kitchen is not fully functional. However, breakfast is a must for me, so I used the toaster oven to whip up a breakfast casserole for the week. Breakfast casserole is a fast, easy dish that is easily adapted to whatever ingredients you have on hand (think fresh herbs, peppers, leftover roasted veggies). We still have lots of peppers coming out of the garden, so I added poblano pepper to this batch. I make this dish most Sundays to eat for breakfast during the work week.
First, you’ll need eight farm eggs. Use store-bought if you must, but you’re missing out!
Next, crack the eggs and whisk in the milk, sour cream, salt and pepper.
Stir in the diced peppers and Canadian bacon (or bacon, if you prefer). The measurement for the diced peppers and meat is a guideline; more peppers or meat can be used to your liking. This dish is a good way to use up bits of leftovers in the fridge, such as leftover salsa, or a slice or two of cooked bacon.
Next, pour into a baking dish and bake at 325 degrees for about 30 minutes until eggs are set but still moist. This reheats in the microwave beautifully!
- 2 tablespoons butter
- 8 eggs
- ⅔ cup sour cream
- ⅔ cup whole milk
- ¼ cup of diced peppers and herbs of your choice, or combination of
- 6 thin slices Canadian bacon
- 1 teaspoon kosher salt
- fresh ground black pepper, to taste
- Preheat the oven to 325 degrees.
- Heat the butter in the baking dish, in oven, until melted.
- Tilt the dish to coat the bottom.
- Whisk eggs, sour cream, milk and salt until blended.
- Stir in the diced peppers, and Canadian bacon.
- Pour into dish.
- Bake about 30 minutes or until eggs are set but moist.