I make no apologies for liking casseroles. In fact, I love them, always have. There is something both homey and mysterious about digging into a piping hot dish of ingredients that I find so soul soothing and satisfying. The make-ahead aspect is another plus. Being able to assemble a dish hours prior to baking or, in some cases, the day before, make these okay in my book. I like main dish casseroles, lunch casseroles, and vegetable casseroles. This recipe was one that my mother used to make for holiday brunches. She used to host both Christmas and Easter brunches, the Christmas brunch she hosted for more than fifty years. Imagine! She made this recipe with chopped green pepper and crumbled bacon. I make mine with spicy bulk sausage and roasted red peppers. That’s the beauty of a casserole. You can pretty much layer anything that you like, pour an egg mixture on top and bake it, and you have a nice meal.
Egg Brunch Casserole
At this point it can be covered and refrigerated overnight. Otherwise, bake in the preheated oven for 35-40 minutes. Remove from oven and allow to stand 10 minutes before serving.
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