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?)
4-5 eggs
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!
What are your thoughts on three kinds of peppers, tomatoes, and ground beef? Should I add some kind of seasoning packet to the beef? Looks delish, Lis!
Three kinds of peppers and the tomatoes sound pretty much amazing! Since the tomatoes might add some more moisture, you could probably decrease the milk a tad. As far as seasoning the ground beef, I usually add my Trio of Amazingness – garlic powder, dried minced onion, and salt. 🙂