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- less work and mess to make than scrambled eggs or a traditional egg casserole
- great for a big crowd
- you can easily refrigerate the leftovers and reheat later
- your kids can help you make it
- you can use a piece of it on a toasted bagel or English muffin for a quick breakfast sandwich
- you can hide veggies in it, which I often do for my kids (try finely grated carrot, pureed squash, pureed sweet potato, chopped up green pepper, chopped up spinach or pureed pumpkin)
- make it vegetarian by replacing the meat with some sauteed peppers and onions
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- 8–9 eggs
- 1/2 cup milk
- 1 cup shredded cheddar cheese (you could sub other cheeses like mozzarella, fresh Parm, swiss, or pepper jack)
- 1/2 – 1 cup chopped ham or cooked breakfast sausage
- 1/4 teaspoon pepper
- 2 teaspoons dried parsley, crushed in your hand or 2 tablespoons fresh parsley, minced
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- Preheat oven to 400 degrees.
- Beat eggs and milk until combined. Stir in cheese, meat, pepper, and parsley (or any other additions you like).
- Pour into a greased 8×8 or 9×9 casserole dish.
- Bake for 20-25 minutes or until eggs are set.
Freezer Meal Instructions:
Put casserole together in a freezable casserole dish but do not bake. Carefully wrap dish in plastic wrap and foil or apply a lid. Freeze.
Thaw completely. Bake according to directions.