Easy Peasy Egg Casserole

A healthy and delicious meal that is simply perfect for Mother’s Day or a fun brunch!

Casseroles are a real lifesaver when going to brunch! They are easy as can be and taste wonderful. Add a Green Smoothie or some Prune Muffins and you are ready to feast. It’s so fast and easy to whip up that we often have it for dinner too!

With Mother’s Day right around the corner we wanted to share this wonderful dish with you! Mom definitely deserves a healthy breakfast to go with her Healthy Gifts! This casserole is one of our favorites. It’s packed with good flavor and healthy ingredients that you won’t want to miss.

One thing that sets this recipe apart from other egg casseroles is that the crust actually sits on top! You poor it into the eggs and it just rises to the top. SO much easier than pressing a crust into the dish. Now, let’s get started!

Easy Peasy Bisquick
1 cup whole wheat flour

1 tsp. baking powder

½ tsp. salt

2 Tbs. coconut oil

Combine all ingredients and mix with a fork until crumbly and well combined.

Easy Peasy Egg Casserole
6 slices bacon

¼ cup butter

1-2 cups greens, chopped

¼ cup onions, chopped

4-5 mushrooms, chopped

¼ cup bell peppers, chopped

18 eggs

1 tsp. salt

½ tsp. black pepper

½ cup milk

1 ½ cups cooked quinoa

1 ½ cup pepper jack cheese

Cook bacon and crumble. Place butter in a 9×13 pan and melt in a 350º oven. When butter is melted spread bacon, greens, onions, mushrooms and peppers in with the butter. In a large bowl combine eggs, Easy Peasy Bisquick (recipe above), salt, pepper, milk and cooked quinoa. Beat well to combine completely. Pour over veggies and butter. Bake for about 45 minutes. Watch carefully, if the edges get too brown turn the oven down to 325º. It’s fully cooked when a knife comes out clean. Top with cheese and return to oven until cheese is melted.