Thursday, June 27, 2013

Taco Egg Casserole

This was a discovery born of boredom and leftovers:
I wanted to make a protein-heavy, store-able, warm breakfast.  Elise likes carbs for breakfast.  I am trying to maintain her weight but keep her from being hungry...and so I abruptly decided to make "Church Eggs" as she calls egg/breakfast casserole...because the only time I make it or she eats it, is at Sunday School breakfast socials.

I decided to use deer meat instead of sausage, because of its significantly lower fat content.  (You can of course, use lean beef!)  I thought I had some in the fridge already browned up for quick meal use, and stumbled onto some meat leftover from taco night...and realized that would be REALLY good!!  And so:

Burger 1-2lbs
taco seasoning
6-10 eggs
sharp cheddar cheese
bread 3-6 slices

Brown a pound or so of deer burger (or lean hamburger or turkey burger)

Mix in a liberal amount of taco seasoning.  I use McCormick's, although you can use any or make your own!

Tear up last week's dry bread (or whatever!) and put it at the bottom of a casserole dish.

Put taco burger heavily on top of the bread

Sprinkle with sharp cheddar cheese

Mix eggs with personal preference of salt

Pour eggs over everything

Bake in oven at 350* until eggs are firm.



Excellent for breakfast and supper.


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