The Egg Casserole Livens Up Any Breakfast

Image source: superhealthykids.com

Eggs will always feature in a good breakfast spread, and they can be cooked to take on their simplest forms and their most sophisticated. Frittatas and stratas are well and good for sating bite-sized appetites, but it’s the egg casserole that promises a protein-filled start to a family’s day. Since it serves several diners, it’s a practical dish to pop in the oven.

The egg casserole is a flexible dish enfolding as many varying ingredients as the chef has in stock. Some of the most popular ingredients are sausages, ham, bread, and oodles of cheese. The cheese is practically non-negotiable. It is usually the show stealer that gives the casserole its kick and should wake up the senses of the diners, depending on the variety used.

Sally Fallon Morell, one of the founders of P.A. Bowen Farmstead along with Geoffrey Morell, offers her unique Aquasco Egg Casserole recipe on their farm’s website. This recipe features the most remarkable products of P.A. Bowen Farmstead, namely its brown eggs, sausage meat, and award-winning Chesapeake cheddar.

Image source: allrecipes.com

A dozen P.A. Bowen pastured eggs are beaten along with cream, salt, and pepper. The beaten eggs are then poured over a 9 X 13 Pyrex pan with cheese and brown and crumbled sausages lining the bottom. Parsley and black pepper are added to the mixture prior to baking at 350 degrees for about 10 minutes.

As always, the Morell’s artisanal cheddar is the real kicker in this dish. It also helps that the eggs should be fresh to achieve that rich, creamy texture of the casserole.

For more on the products of P.A. Bowen Farmstead, visit its website.