You’re either on Team Morning, or you’re not. Typically, I’m not.
However, nothing can right the wrong of it being morning like a warm breakfast. One that incorporates fluffy eggs enveloped in gooey melted cheese that gives you that ‘come hither’ look? That’s a game changer.
So what’s a girl to do when morning isn’t her game, but breakfast surely is? Other than eating breakfast for dinner (another winning idea), finding the fastest way to get the first meal of the day paired with some steamy caffeinated goodness is the way to go.
The keys to swift success with this casserole are twofold: 1) Using a blender to incorporate the majority of the ingredients saves the time of trying to whisk out pesky lumps and adds an ethereal airiness to the dish and 2) Utilizing frozen vegetables adds an element of healthfulness, saves time on prep by eliminating slicing and dicing, and elevates the aesthetics with a punch of color.
Five minutes is the total prep time on this morning time-saver. Blend the eggs, spices, and sour cream… Spray your pan and pour the mixture in… Add some cheese and frozen vegetables… Spread some more cheese on top and sprinkle with crushed red pepper and parsley and… It’s ready for the oven.
Now, it needs 35 minutes. Pour some coffee. Grab a shower. Walk the dog. Watch the news. Take a selfie if you’re the kind of person who looks fabulous first thing in the morning. Just set your timer and go do you, morning-style, whatever kind of morning person you are.
At 35 minutes, pay a visit to your oven and throw some more sharp cheddar on what has become a fluffy morning casserole, and let it bake another 5 minutes.
When you pull it out of the oven at the 40 minute mark, try your best to not race to get the corner piece with the golden crunchy edges. Let it sit for five minutes more.
After that? All bets are off and the day is on.
Sit down and savor the dish all on your own, slice it out to hungry little ones eager to get to soccer practice, or proudly serve it to your brunch guests (from whom you can totally hide the fact that this tastiness took you less time to make than it took for them to get to your house).
Oh, and if you’re lucky enough to have leftovers? Heat a slice for a minute in the microwave for an even-faster weekday morning dish. Even better, cut a slice lengthwise, heat, and flank it with two slices of toast for a speedy breakfast sandwich.
- 15 eggs
- 2 cups of shredded 2% cheddar
- 6 ounces frozen pre-cut peppers and onions or frozen vegetables of choice (about half of a typical bag of frozen vegetables)
- 1 cup fat-free sour cream
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 teaspoon each crushed red pepper and cayenne (optional)
- 2 tablespoons dried parsley
- A small amount of fresh parsley for garnish, if desired
- Cooking spray
- Pre-heat oven to 350 degrees.
- Crack eggs into the blender and pulse until smooth.
- Spoon in one cup of sour cream.
- Add salt and pepper as well as ½ tbsp of parsley.
- Add 1 teaspoon of crushed red pepper and 1 teaspoon of cayenne, if desired
- Blend again until smooth and slightly frothy (less than a minute).
- Spray pan with cooking spray.
- Pour egg mixture into pan.
- Add frozen vegetables and ⅓ of the cheese and mix around in the pan to disperse ingredients evenly.
- Add another ⅓ of the cheddar on top.
- Sprinkle parsley and a small bit of crushed red pepper on top of the cheese.
- Bake uncovered for 35 minutes.
- Add the remaining ⅓ of the cheddar cheese and bake for 5 more minutes.
- Remove from oven and let sit for 5 minutes.
- Slice and serve garnished with fresh parsley, if desired.
- Storage: Refrigerator egg bake for up to one week or freeze up to three months in individual slices.
- Cut a slice in half lengthwise, heat for one minute in microwave, and serve between two slices of toast for a quick breakfast sandwich.