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!

Ingredients:
• 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

Directions:
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.

Scrambled Egg Yolk with Cheese

Finger food Breakfast idea: Scrambled Egg Yolk with Cheese.

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So, maybe scrambled egg yolks was not the best idea I've had; but it worked out for the most part. I took three egg yolks, about a tablespoon of water, a dash of pepper, and a dash of garlic powder. Egg yolks are very thick, so the water helps to thin them out a bit. Beat the mixture with a whisk or fork and cook over medium heat "scrambling" the eggs while they cook. Add some shredded mild cheddar right before you take them out of the pan. Now, egg yolks cook quit differently than whole eggs or egg whites. They are very thick and pasty; almost with a dough like consistency. I was a little worried about them, but Drew seemed to really like them. This makes a good weekend breakfast alternative.

Egg Yolk Mashed with Bananas

Yes, you read that correctly. Drew had egg yolks mixed with bananas, and he likes it! I wanted to try egg yolks but wasn't sure what to mix it with. My book has a recipe mixing it with avocado and yogurt, but Drew can't have avocados right now and all I have is vanilla yogurt. Wholesomebabyfood.com has a list of items to mix eggs with, which is where I got the idea for bananas. Both my book and wholesomebaby food say it is OK to introduce egg yolks at 8 months, but to hold off with egg whites until one year of age. I used 2 1/2 hard boiled egg yolks and 1/2 a banana and mashed them together. I don't believe you should freeze this; it has a shelf life of 1 to 2 days in an airtight container in the refrigerator.

To hard boil the eggs, put them in a pot of water (leaving one inch of water over the eggs) over medium-high heat and bring to a boil. Once it begins to boil, remove them from the heat, cover the pot and let sit for about 14 minutes. If the egg yolks are grey, they are over cooked.