Don’t get me wrong – I still do love my overnight french toast casseroles. This is my new, “company is coming for brunch” stand-by. This casserole has an airy delicate quality that is usually hard to achieve with that many egg yolks. The real secret here is separating 2/3 of the egg whites and beating them until foamy. I wanted something a bit more complex, lighter and fluffier but still sturdy enough to stand up to reheating. Remember a couple of weeks ago when I posted this Asparagus, Dill + Onion Egg Casserole? Well, that recipe inspired me to take it a step further and I began playing around with all kinds of ways to make the casserole more “quiche” like. Oh my you guys – I am really excited about this Breakfast Casserole!
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