After being away so long, the larder was not very stocked with local goods, but we had almost 2 dozen local eggs and some fresh mushrooms from the Tuesday Hollygrove Market box of goods, which my husband picked up for me before I got back.
This is an adaptation from a Sankofa Farmer's Market recipe posted during the 2011 challenge.
Breakfast Casserole
11 eggs
1-2 T. half and half (cream or milk also possible) (Kleinpeter)
1 bag mushrooms (Hollygrove) (recipe calls for 1 lb.)
1/2 white onion chopped (Hollygrove) (this is an ad lib)
1 T pecan oil (calls for olive)
1 C. Ryals goat cheese (calls for feta)
salt and pepper to taste
(I used an herb blend that I bought from a grower in Portland instead of salt and pepper)
Preheat oven to 375 degrees.
Grease 9 x 3 glass casserole dish with butter or oil.
Saute mushrooms and onion in oil until they are softened, but not completely cooked, about 5 minutes.
Drain mushrooms and onion if liquid remains in the pan, then spread evenly over the bottom of the casserole dish.
Crumble goat or feta cheese over vegetables. (Grated cheese can also be used and works well)
Beat eggs with half and half and salt and pepper (or alternative).
Pour eggs over vegetables, then stir gently with a fork so the vegetables and cheese are evenly distributed in the egg mixture.
Bake 45 minutes, or until eggs are set and top is starting to brown.
Serves about 6.
Like a souffle, the egg casserole will fall a bit if it is not served promptly after removal from the oven. It still tastes good, but is not quite as tall and fluffy.
Delicious! Also handy for a breakfast on the go, or in a lunch box the next day.
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