Farm Fresh Eggs
I love this recipe and have made it many times and with a bit of variety each time, using herbs from the garden to add wonderful flavor. My chickens supply my family with wonderful fresh eggs every day so it’s fun thinking of new ways to use them. If you cannot get fresh eggs yourself, make sure you buy locally harvested organic chicken eggs.
Herbal Egg Brunch Casserole
For a lighter texture, fold two additional stiffly beaten egg whites into the egg mixture.
You will need:
2 cups skim milk (plain almond milk or other nutty milk can be used)
¾ tsp salt
2 ½ tbsp Fresh thyme leaves (or 1 tbsp dried)
1 tbsp snipped fresh rosemary leaves (or ½ tbsp dried)
1 tsp mustard powder
2 or 3 thick slices organic or homemade oatmeal, Italian or French bread, preferably a day old bread is best, torn into pieces
½ pound crumbled ham sausage, or any type of sausage you like – I prefer turkey, it’s less fatty and less greasy. Cook, strain and rinse briefly under hot water to remove excess fat.
¾ cup loosely packed sharp or extra sharp grated cheese
In a medium bowl, beat the eggs with the milk and seasonings. Place the bread chunks in a 9-13 inch ungreased casserole pan. Top with the sausage and cheese. Pour the egg mixture over all.
You may prepare the casserole up to this point, then cover and refrigerate overnight. Bake it at 350 F, for 40 minutes, then cut in squares and serve.
This is not only a great brunch recipe but also a nice hearty warm supper with some fresh bread and a nice salad for a week night dinner.