I don’t know about you all, but I have had a very busy two weeks. The main reason? I have decided to paint my kitchen. It was green, probably what you would call a light forest green, and I needed a change. The green had to go! I liked it when we first moved in nine years ago but probably for the past couple years or so I was just kind of over it. I had been putting it off because…painting. Ugh!
Anyway, I’m not completely done yet, just part of a wall left! But I have to sand some patched cracks and it’s just not a whole lot of fun. You might just say I have a crack problem.
In the midst of all the painting craziness, my mom and two of my sisters came for a visit (missed you, Amber!) to celebrate my birthday. It’s become a yearly tradition that I really love and look forward to. Mom usually buys everybody lunch while she’s here, but this year I decided to do something a little different. Brunch is my very favorite meal to fix so I decided to do a nice brunch for us. It’s cheaper than a restaurant and very tasty! Ideally, I was going to make it much fancier than it was, but in the midst of my painting frenzy, I decided to keep things relatively simple. We had Easy Egg Casserole, Cheesy Potato Casserole, bagels with cream cheese, fresh fruit, coffee, and juice.
If you need a quick and delicious breakfast/brunch/dinner/whatever, then I highly recommend this Easy Egg Casserole. I have made it many, many times over the years and it is always well received. I hope you enjoy this as much as we do!
Easy Egg Casserole*
1 can crescent rolls (pretend it’s a superfood, okay?)
3/4 to 1 cup milk
2 cups of your favorite cheese
1 pound of bacon or sausage, cooked
salt and pepper to taste
1. Preheat the oven to 425 degrees.
2.Grease a 9×13-inch pan.
3. Spread out and flatten the crescent rolls onto the bottom the pan.
4. Whisk the eggs and milk together in a bowl.
5. Add the cheese, meat, salt, and pepper to your egg mixture and pour over the crescent rolls.
6. Bake for 20-30 minutes until it’s golden brown on top.
*I have done lots of variations with this as well to include different kinds of meat like ham and even ground beef. I’ve also made a vegetarian version when my garden produce was in season. I added spinach, mushrooms, onions, and tomatoes in place of the meat. Yum!