What happens when need to make breakfast for a group, but you didn’t go to the store? You take all the stuff you have in the fridge and prepare and delightfully easy, tasty and semi-healthy breakfast casserole with Cheesy Vegetable Breakfast Casserole!
My usual go-to breakfast when we have house guests or on special occasions is my family recipe for Chile Relleno Casserole, but on this occasion, the house guests were unexpected. Use any leftover veggies you can scrounge from your refrigerator, cover in cheese and then egg. The Cheesy Vegetable Breakfast Casserole went so fast, I only got a little corner (a delicious crusty corner) and ended up making it again the following weekend. Since I didn’t have a house full of folks, I cut the Cheesy Vegetable Breakfast Casserole into single size servings and then froze them individually to take to work for breakfast.
Many people may not know that the trick to restaurant style scrambled eggs is flour or pancake mix. Some use powder mix, like Bisquick, and others use the prepared batter. I tend to use flour and on this date happened to have whole wheat. Flour helps give the eggs body, keeps them fluffy and improves on the flavor, leaving you with a towering slice instead of a limp, thin slice. You can add a bit of flour to any scrambled egg mixture, but you can also easily leave it out if you choose.