Cooking

Spinach & Red Pepper Egg Casserole

A couple weekends ago Benzo, Jack and I went over to Movie Mom’s house for brunch after church.  I love to make brunch with family.  There’s just something about being in the kitchen whipping up delicious food with the ones you love.  It’s cozy and comforting.

Our menu included:

Vegetable Egg Casserole (see below)
Blueberry Baked Oatmeal
Chocolate Mini-Monuts
Fruit Salad
Brownies (mom made)
Lemon Cake (my grandma brought)

Yeah we like our sweets. 🙂

The vegetable egg casserole is a spin off an egg & sausage casserole that I used to make all the time.  But that one is loaded with cheese so I needed something different.  I had an idea and then actually set Benzo to work on it while I nursed Jack and made the blueberry baked oatmeal.

Looks good?  Here’s what to do:

Spinach & Red Pepper Egg Casserole
Serves 8-10

1 package crescent rolls*
1 red pepper, diced
2-3 cups fresh spinach, chopped
1 small onion, diced
1 tbsp oil
8 eggs

*Pillsbury brand regular crescent rolls are dairy-free, but double check ingredients of store brands and different variations if you are avoiding dairy.

Preheat oven to 350 degrees F.

Heat oil in a skillet over medium heat.  Saute onions and peppers until soft.  Add spinach and cover; saute until wilted.  Season with salt and pepper to taste.  Meanwhile spray a 9×13 pan with non-stick spray.  Unroll crescent dough and lay in the bottom of the prepared pan.  Pinch seams together.  Beat eggs together in a large bowl.

Dump cooked vegetables on top of crescent dough.  Pour beaten eggs over the top of everything.  Bake for approximately 30 minutes or until egg has set and a toothpick or knife comes out clean.  Ours got a few bubbles in the top.

Somehow the eggs got underneath the crescents when the casserole was put together, so the crescent layer is floating somewhere in the middle.  No bother though if that happens to you.  It tastes the same.

This recipe is extremely versatile.  Use whatever veggies you want or have on hand.  Add different spices to suit your tastes.  Honestly none of us missed the cheese.  At least that’s what they told me.  Maybe they were just saying that?  😉  Anyway I thought it was great!

And just for fun here’s a picture of the mini-monuts.  I made them just the same as before only I baked them in two mini-muffin pans.  It makes them look kind of like donut holes.

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