Tuesday, June 23, 2009

Egg Casserole

I got this recipe from the Wholesome Baby Food Blog.

We’re sharing a “casserole” from our favorite egg recipes site, the American Egg Board. This is called the Good Morning Casserole. You can use all egg yolks (12 of them) if your baby has not yet started whole eggs. Remember, many pediatricians still recommend whole eggs at 12 months of age so please be sure to consult with your pediatrician about eggs. Click to read all about eggs and egg allergies, and find more egg recipes too.

This recipe would be great for the 10 month+ baby who is enjoying lumps and bumps in food; a really great textured meal for the active “pincher”. I also suggest using this recipe to help baby learn self-feeding with a spoon. Enjoy!

• 4 slices bread, crust trimmed (try a hearty multi-grain bread!)
• 6 eggs
• 1 1/2 cups skim or low-fat milk
• 4 slices cooked turkey bacon, crumbled
• 1/4 cup (1 oz.) shredded Cheddar cheese, divided
• 1/4 cup (1 oz.) shredded Swiss cheese, divided
• 1/3 cup sliced mushrooms
• 1/4 teaspoon seasoned salt, optional
• 1/2 cup frozen hash brown potatoes, thawed

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.

Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes

I cut this into baby size portions and froze them for later.

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