When it comes to perishables ingredients, I keep coming back to eggs. Eggs are the perfect food all in one package. And I’m not just talking about the whites! In fact, I would advocate the white part of the egg is the least valuable part of the egg. The yolks have essential fatty acids and several vitamins including A, E, B12 and K. Over the years egg yolks received quite a bad rap, but they are absolutely worth including in any balanced diet, in my humble opinion. Plus, just egg whites are so tasteless!
I recently gave birth to my third daughter and eggs are saving my life right now. Every Sunday I prepare eggs. Hard-boiled eggs are a great go-to but they’re not the only staple I swear by. Recently I’ve been making egg casseroles that I can enjoy throughout the week. Much to my surprise, an egg casserole saves and reheats really nicely, making it an easy and nutrition-dense food to grab when I have a free moment. And I don’t have too many of those right now! This would be a great option for someone who loves a bigger breakfast but doesn’t have the time to make it each morning. It’s also a great choice for families or special events. Depending on the size you work with, this casserole can feed a crowd and be quite festive.
Below I’ve included my favorite recipe for an egg casserole. Let it be a loose guide. You can go Greek with feta, tomato and spinach. Love breakfast burritos? Pour those ingredients in the casserole dish, bake and serve on a warmed tortilla. This is the perfect mix and match, throw-it-all-in dish that is giving me life right now!
—Allison Willson Dudas
