Food of the Month

This months featured food is so sensational that it has a catch phrase; the incredible edible egg (did I get the tune in your head…).  The egg has been a much debated food in the nutrition field. Once looked down upon for its cholesterol content it is now a beloved staple in most households and breakfast menus.  Eggs are extremely nutritious for us. They contain the most bio available form of protein (the highest quality of protein you can buy) and they pack in a lot of vitamins and minerals without a lot of calories. One large egg contains ~70 calories, ~6.3g protein. If you choose to just eat the egg white then you will consume 17 calories and 3.6g protein but you will also miss out on a lot of the vitamins and minerals found in the yolk. They can be enjoyed alone, in a casserole, on a salad, sandwich or in pasta (mmm…carbonara). Eggs play a key role in cooking with their ability to leaven, emulsify and bind. Just as important it is to know how your partner takes his or her coffee it is equally as important to ask “how do you like your eggs?” While I prefer them over easy or poached my husband prefers them over hard or hard boiled

My favorite breakfasts always contain eggs. They are a staple in our refrigerator and never make it to their expiration date. They are a great source of protein and keep you feeling satisfied for longer than most carbohydrate rich breakfasts.  With Mother’s Day less than a week away I wanted to share a scrumptious egg bake dish perfect for a mid morning brunch. This delicious recipe comes from my childhood neighbor Patti. The original recipe is for a cheese and sausage egg bake but I am going to post a vegetarian variation I made last year when I hosted Mother’s Day brunch.  It’s great for entertaining since you make it the night before.

Vegetable Egg Casserole

Serves:  10-12
Make the night before you plan to serve it


  • 12 eggs
  • 4 cups milk
  • 4 slices of bread, cubed
  • 2 tsp salt
  • 2 tsp dry mustard
  • 1 zucchini
  • 1 cup diced roasted red peppers
  • 1 bundle of asparagus cut up
  • 1 cup grated mozzarella cheese
  • 1/2 cup to 1 cup of grated cheddar cheese
  • You can add sausage as desired, sauté before adding


  1. Beat together the eggs and milk
  2. Break up the bread and layer it on the bottom of a greased 9 x 11 pan
  3. Add vegetables and cheese, salt and mustard
  4. Pour eggs over top of mixture
  5. Refrigerate over night
  6. Bake at 350 degrees for ~1 hour and 15-30 minutes or until it barely shakes in the middle
  7. Let it sit for ~ 5 minutes before cutting and serving
*To make the original sausage and cheese egg casserole saute the sausage and add in place of the vegetables
For another favorite egg dish check out January’s “weekend of food” post to see my poached eggs with manchego cheese, crushed red peppers and prosciutto breakfast. 
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