Easy Egg Hotdish
Updated: Nov 9, 2021
Though we’re now only a week into November, the fact that I’ve woken up to frosted grass outside my window makes this Fall season all the more real! Not to mention, the days are getting darker earlier, which has me reaching for the simplest of meals that’ll leave me with the most time for reading - particularly those spooky reads because though Spooktober may have just ended, the need for atmospheric reads has not!
I’ll admit that I’m a creature of habit, so when I say that I eat scrambled eggs for breakfast...on a daily...I mean that. Nevertheless, I’m not suggesting that you all do that (unless similarly inclined ;). The point being: eggs are delicious, simple, and oh-so-customizable! Now, I typically keep it pretty simple with butter, eggs, and some Everything Bagel Seasoning (I know…even *I* fallen prey to the trend), but it’s nice sometimes to spice things up a bit!
For that reason, I bring to you an undemanding, delicious way to spruce up your basic egg dish. Maybe I’ll be alone in this, but I’ve enjoyed this casserole for breakfast, lunch, and dinner - it (and eggs) are just that good! After all, if we want to get into the macro profile of eggs, it’d be asking almost too much to ask for a better ratio of fat, protein, and carb content...but let’s stick to the fun of cooking things that taste good and are easy to make!
On a separate note, if you take a gander at the ingredient list and think to yourself, Why so many vegetables? Or SPICY SAUSAGE? Rest assured that you can painlessly swap any ingredients that don’t suit your fancy for ones that do. With that being said, the cook-time might ebb and flow a bit as a result, but since we’re just making sure the eggs (and any meat) are cooked here, all’s well.
With Thanksgiving approaching at what feels like lightning speed, it’s my wish that you all can share in this snug, inviting time of year with those who make you feel the same!
Here’s to health, Sofia Vivas
Contributor & Founder of The Wooden Spoon Healthy Eating Blog
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
Chefs Notes:
I love onions, so I add a whole ½ cup; add ⅓ cup if you aren’t too sure about them or don’t add them entirely!
As with the salt, add less garlic if you don’t want a robust garlic taste.
The suggestion for 8-10 eggs may seem odd, but there are times when you’d be leaving one single egg in the carton, and that’s a no-go (at least for me). If you add more than eight eggs, know that you may have to cook your casserole a tad longer.
Instead of 3 cups of cauliflower, I sometimes add 1.5 cups broccoli and 1.5 cups cauliflower! You could also sub one or both for a seasonal squash, zucchini, or tomatoes if desired.
Last but not least, if you choose to add all the things - I’m talking meat, cheese, veggies, etc. - you may prefer to use a 9x13 pan instead. Alternatively, if you have a Dutch Oven, you can brown your butter and cook your meat and vegetables in it, then add your egg mixture and throw it right into the oven- fewer dishes and very easy!