‘Fresh off the Farm’ Egg and Vegetable Casserole
Healthy and full of dairy proteins. Turmeric and black pepper added in for their anti- inflammatory properties.
Fresh is Best
We made a large roasting dish casserole for our past event, so the amounts can be adjusted in this recipe to the desired quantity
One Dozen Chicken Eggs
4 large Bell Peppers (any colors)
2 large Onions
1/4 cup or less Olive oil, butter, coconut oil..any preferred fats just for sauteing the veggies
1 cup Grated Cheddar Cheese
1/2 cup Parmesan or any Italian hard cheese, grated
2 cups heavy cream or whole milk
2 heaping tablespoons of dried Turmeric
1 teaspoon of dried Dill
Salt and black pepper to taste
Dice peppers and onions. Saute in a large pan on medium heat in the oils/fats until tender/caramelized.
Blend in the turmeric, dill, salt, and pepper.
Crack open and whip up all the eggs in a mixing bowl.
Add in all the cheeses and cream/milk.
Pour all of the above into a large roasting pan. Blend
Bake on 350 for about 45 minutes ( checking for done-ness. May cover with foil for the first 30 minutes so there is no scorching on the top).
More recipes to follow soon.
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