If you woke up this morning with a frosting hangover and tinsel stuck to your face…only to realize that you need to feed a gaggle of hungry relatives…we’ve got ya covered.
This is by far my favorite breakfast casserole of all time. I have been making quiches and eggy dishes for years now, but the two problems I always have with them are: 1) you end up with a lot of extra starch using a basis of potatoes or tortillas, which obviously equals more calories. Or 2) using egg whites and spinach and not much else…there isn’t a whole bunch of taste there. I hate things that taste “diety,” don’t you? There are ways to pair your food so you don’t sacrifice taste for being healthy.
I recently have been trying to steer away from cheese. Not because I don’t love it, but because when it’s in my house, I will eat it and munch on it all day until it’s gone! This recipe knocked my socks off, and everyone who ate it told me it was so good they just assumed cheese was in it. And they didn’t even miss the potato base! (I swapped out the potato for zucchini and heirloom tomatoes. If you ask me, TASTIER!)