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.
Mushroom, Red Pepper, and Feta Breakfast Casserole (or, The I Have to Use Up Pesach Eggs Plus Some Other Stuff in the Refrigerator But I Also Need to Diet Casserole)
Adapted from a recipe from Kalyn’s Kitchen. I used red instead of green pepper, plus I added in some onion, farmer’s cheese and yogurt herb cheese. The farmers cheese was especially nice in this, creating pockets of soft creaminess in the eggs.
1 red bell pepper, chopped
1 onion, chopped
1-2 Tbl. olive oil, plus more as needed for sauteing vegetables
8 oz. sliced mushrooms, sliced
3 scallions, sliced
1 cup crumbled feta
1 cup farmer’s cheese (optional–I added this in because it was another thing I wanted to use up, and it added a nice creaminess)
1-2 slices of cheese (optional–use a cheese like yogurt herb or dill havarti)
salt, pepper, to taste
Beat the eggs in a large bowl and pour them over everything in the casserole pan.
Put the pan in the oven and bake at 375 degrees for 45 minutes, or until the eggs are firmly set and starting to lightly brown on top.