After sweets overload this past holiday season, it was time to take drastic measures. And so we've been low-carb around here for the past week. But scrambled eggs certainly get tedious, everyeveryevery morning.
Holly's Egg Casserole to the rescue!
It makes me happy to think about getting up to to this:
So here's the recipe, straight from her email --- ENJOY
Ok - it is really simple.
(True Friend - she knows it has to be simple for me!)
2 cups grated cheese (I like sharp best)
4 Tb. Butter or Marg.
1 cup cream (I have used Half & Half too)
2 tsp. dried mustard
12 beaten eggs
Grease 9X 13. Spread cheese and dot with butter. Mix cream, mustard and a little pepper if you want. Pour half over cheese. Pour in eggs. Add remaining cream mixture. Bake at 325 for about 30 - 40 min. The top should be starting to brown.
Variations: Add 4oz can of diced chilies and black olives with Mexican cheese
or add your favorite cooked breakfast meat.