Egg casserole was a popular dish about a decade ago. They showed up at every breakfast meeting, mostly made with sausage or bacon, and lots of cheddar cheese.
Eggs Are the Perfect Protein
There’s been a lot of confusion about whether eggs are good for you or not. I think it’s finally been settled in favor of the egg.
Since my husband and I like to try meatless meals at least once a week, egg casserole seemed like a good Meatless Monday dinner.
Substituting greens like arugula, including broccoli, and flavoring with fresh basil makes this recipe more nutritious than the typical processed meat egg casserole.
Easy to Make and Beautiful
I left about six sourdough bread slices on the counter during the day to dry out. About two hours before dinner, I put together the casserole and put it in the fridge for an hour. Then, I baked it.
It came out of the oven looking like a beautiful souffle.
Best of all, it was delicious.
If you are searching for some meatless dinners, give this casserole a try.
Egg Casserole with Arugula, Broccoli, and Basil
- 8 eggs, beaten
- 6 bread slices, dry
- 1 c. broccoli, chopped
- ½ c. arugula, chopped
- ⅓ c. red onion, chopped
- basil, fresh handful, chopped
- 1 ½ c. milk
- 1 tbsp. Dijon mustard
- ½ tsp. salt
- 1 ½ c. cheese, shredded
- Grease a large casserole dish and place slices of bread in bottom of dish.
- Beat the eggs, then add in the mustard, salt, and milk.
- Chop vegetables and basil and sprinkle over the bread slices.
- Pour over egg mixture, then top with shredded cheese.
- Refrigerate for at least an hour.
- An hour before dinner, put casserole in oven. Set temperature to 350 degrees. Bake for 50 minutes, or until casserole is golden brown and puffy.
- Serve immediately.
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