Breakfast Casserole

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Farmhouse Eggs® Large Brown Eggs

60 mL

Cream

55 g

Cheese , grated

55 g

Bacon

55 g

Bell Peppers

1

Medium Mushroom

1

Medium Tomato

1 pinch

McCormick® Garlic Powder

1 handful

Fresh Parsley

15 g

Unsalted Butter

1 pinch

Ground Black Pepper

1 pinch

Salt

Cooking Instructions

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Step 1

Break the Farmhouse Eggs® Large Brown Eggs (3) and add them to a large mixing bowl.

Step 2

Add the Cream (60 mL) .

Step 3

Deseed the Tomato (1) , run it under tap water, pat it dry with some kitchen paper. Then dice the tomato up and add it to the bowl.

Step 4

Dice the Bacon (55 g) and add it to the bowl.

Step 5

Chop up the Bell Peppers (55 g) , Mushroom (1) , and the Fresh Parsley (1 handful) . Add this to the bowl.

Step 6

Add the Cheese (55 g) . Season with Ground Black Pepper (1 pinch) , Salt (1 pinch) and McCormick® Garlic Powder (1 pinch) .

Step 7

Stir the mixture well.

Step 8

Grease a small baking dish with the Unsalted Butter (15 g) . Then pour the large egg and vegetable mixture in it. Place the dish in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 25 minutes (depends on the thickness of the casserole).

Step 9

Once set, remove the egg casserole from the oven and let it cool for 5 minutes. The inside should have set and the omelet shouldn't stick to the sides. Cut it up and serve hot. Enjoy!