Wednesday, January 23, 2013

Omelet Brunch Casserole

I made this egg casserole for the first time in December while I had a houseful of company--we all enjoyed it!

This is easy to make and great to serve to guests!

Omelet Brunch Casserole
Adapted from this cookbook.
Serves 6-8

18 eggs
1 cup sour cream
1 cup milk
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 cup green onions
1 cup chopped fresh spinach, optional
Handful of cooked bacon, ham or sausage, optional
1 cup shredded cheddar cheese

Preheat oven to 325 degrees.

In a large bowl, beat eggs, sour cream, milk, salt and garlic powder. Fold in green onions and spinach. Pour mixture into greased 9 x 13 pan.  Sprinkle meat over top. Bake for 45-55 minutes or until eggs are set.

Immediately sprinkle cheese over top and cut into squares to serve.

**Can be frozen before baking. Thaw in fridge overnight and bake as directed. If still frozen, extra baking time may be needed.**


Anonymous said...

18 eggs? That's a lot of eggs!!! Sounds good, though.

Mary Ann said...

It is a lot of eggs but serves 6-8 people and makes a 9 x 13 pan! Recipe could be halved if you didn't need that much.

We get 4-5 breakfasts out of this recipe for the 2 of us.

Thanks for commenting!

Rhonda said...

I'll remember this, would be good breakfast when we have company too.