Breakfast is an important part of my morning. I need to eat in the morning, or I'll get cranky. I'm also known develop a migraine if I don't eat regularly. And it has to be protein, not high sugar!

It wasn't always that way for me. As a kid, we mostly had cereal for breakfast. I seemed to do okay with that. When we traveled as a family, we had a lot of breakfasts in our motel room that consisted of milk and powdered sugar donuts. Hard to believe that now!

For years, as an adult I would eat a bagel or muffin for breakfast. Eventually, though, I noticed that I craved protein around mid-morning. That's when I started bringing protein into my breakfast.

I'm the same way when traveling or super busy. On our most recent trip, we found a local bakery that had kolaches and bought the ones with sausage and cheese.

Other times, while traveling, I will make a breakfast casserole, cut it up and take it with us in an ice chest. That way, we can have breakfast before we head out. Of course, that only works if the place you’re staying has a kitchen!

I also did this for our garage sale days in August. My breakfast casserole is a versatile dish. Plus it makes 8 to 10 servings. So it can either feed a crowd, or a couple of people for several days.

Below, I share the recipe for the one I made in August. I made it on Thursday morning and hubby and I had it for breakfast. Then, on Friday and Saturday morning, the three of us -- hubby, his daughter, and I -- had it for breakfast. It was quick to heat in the microwave and gave us the energy to make it through the long morning.

It's definitely versatile, too. In the early months of the pandemic, out of boredom, I made quite a number of variations of this casserole. I've included some of those suggested variations in the PDF version of the recipe, so be sure to download it.

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Moving & House Update

Before I get to the recipe, a quick update on our move.

Things are moving right along now. Our current house is now officially on the market.

And our new house is looking more and more like a home!

Here’s the front:

And the fireplace:

Our shower:

And this is either my office window or the pantry window. Did I mention the giganta-pantry? It is 12 + feet by nearly 8 feet!

We haven’t seen the house ourselves, and are eternally grateful for good friends who visit it often!

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Now for the recipe

Breakfast Casserole Recipe

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Breakfast Casserole Recipe

Yield: 8 - 10 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients Gathering

12 eggs
1/2 cup half & half, or milk
Sea salt
Pepper
1/2 pound button mushrooms, washed & sliced
2 Tbsp Butter
Cheddar Cheese, grated
Bacon, cooked crisp and crumbled

Preparing & Cooking

Preheat oven to 350.
Heat butter in pan over medium heat until hot (about 4 minutes).
Cook mushrooms for 10 - 15 minutes, stirring occasionally.
Combine eggs, half & half, salt, pepper.
Mix the eggs until well blended. You could use a whisk, stick blender or hand mixer.
Add the mushrooms to the egg mixture and mix well.
Pour the egg mixture into a 9” x 13” baking pan.
Spread the cheese over the egg mixture.
Top with crumbled bacon.
Bake for 30 minutes.
Allow to cool for a few minutes. It will puff up during cooking, but will fall.
Cut into individual servings.
This also reheats well in the microwave.
ENJOY!

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The Sage Chef - Barbara McNeely

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