Choose Your Own Flavour Egg Casserole
Handsome hubby’s job is physical and often has long hours so he needs a good breakfast. When we lived in the condo (and a five minute commute), he found it easy to make something hot.
But now that we’re living on the boat, his commute is 25 minutes. And the galley shares a (thin) wall with our bedroom where I’m still sleeping. So he’s less likely to make himself something eggy (and nutritious).
To avoid costly and less healthy restaurant breakfasts everyday, I make an egg casserole during Sunday’s meal prep. I did this in the past with mixed results. He liked being able to quickly heat his breakfast. But I was such a newbie in the kitchen, I used the same recipe over and over and over and over until he never wanted to see that casserole ever again!!
This time, I created a Choose Your Own Flavour Egg Casserole – kind of like the adventure books from when I was kid. This recipe provides lots of options for variety while keeping the basic cooking recipe the same. It’s great to use up veggies that are getting close to their best before date. And it’s so easy to mix flavours and textures so it seems like a new recipe every week.
I cut the casserole into four slices as they fit perfect in the individual containers and store in the fridge. Then he just grabs one in the morning, nukes it when he gets to work and enjoys a hot breakfast before starting his day.
And yes, he does generally work five days a week – restaurant breakfasts are now a treat once a week instead of being regular occurrence.
This recipe was made on our 37 foot Tollycraft using a Magic Chef 3-burner propane stove. See other boat tested recipes.
Veggies – choose 4-5
- 8 oz mushrooms, sliced
- 2 handfuls spinach
- 1/2 onion (red or yellow), diced
- 1/2 bell pepper (any colour), diced
- 1 medium potato, diced
- 1 tomato, diced
- 1/2 medium zucchini, diced
- 1 small sweet potato, diced
- 1 cup kale, torn
- 1 jalapeno, diced
Flavour enhancers – choose 2
- 1 cup salsa
- 1 cup shredded cheese, (dairy or plant-based)
- 2 oz feta cheese, crumbled
- 2 oz chevre (goat cheese), crumbled
- 1 can salmon
- 1/2 pound sausage, (plant or meat-based)
- 4 slices bacon
- 1 cup beans (black, kidney, chickpeas, etc), drained (if using canned) or cooked
- Pickled jalapenos
Spices – choose 1
- 1 tbsp Mexican:, cumin, coriander, oregano, smoked paprika, chili powder
- 1 tbsp Italian:, oregano, parsley, basil, marjoram, thyme, rosemary, sage
- 1 tbsp Greek:, oregano, thyme, marjoram, dill
- Savoury:, 1/2 tsp dried mustard, 1 tsp Siracha, 1½ tsp Worcestershire Sauce
- 1/2 carton Liquid Egg, (or 4-5 large eggs)
- 1/4 cup water
- Salt & pepper, to taste
- 2 cloves minced garlic
If using sausage and/or bacon, cook completely in frying pan. Remove to bowl. Can use the same pan to sauté the veggies.
Sauté veggies (except spinach/kale) in olive oil until soft but still some crunch. If using spinach and/or kale, wilt in pan after other veggies are done.
Spray 8x8 baking dish with cooking spray. Spread cooked veggies evenly on the bottom of the baking dish.
Spread flavour enhancers over top of vegetables.
In bowl, whisk eggs with water and spices. Pour the eggs over the veggie mixture.
Set oven to 375 F. Bake for 25 minutes (rotate dish at 13 minutes to ensure even cooking).
Let sit until cool, cut into 4 pieces and put in individual dishes
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