I had some eggs that I had to use up. Well, a whole lot of eggs, actually.
I may have bought a few too many for Passover. Just maybe.
It wasn’t that I didn’t bake enough. And it wasn’t a matter of not eating enough. In fact, maybe I ate too much.
I wanted some way of using up the eggs that didn’t involve yet another cake or cookie or brownie. And no more matzoh brie. I was looking for something low-carb that could be eaten over the course of a few days (or–better yet–frozen for much later consumption).
At first I was going to make the egg muffins from Kalyn’s Kitchen, but then I saw this breakfast casserole on her site. It calls for 18 eggs (just the amount that I had to use up!), plus feta, bell pepper, and mushrooms (all ingredients that I had on hand and that I needed to use up).
According to Kalyn, these egg muffins and casseroles reheat well and can even be frozen. I divided the casserole into eight portions for reheating as needed for a quick breakfast or light supper.