This week Stella had the first round of her State Testing (SOL) and she was very nervous about the tests to say the least. An email went out the parents asking if they would bring in items so that all the kids would have a “good” breakfast before a day of testing. I was not going to participate until I saw what the menu was – lots of fruit and then bagels, muffins, biscuits. Where was the protein and items that would really sustain them thought he rigors of testing all day? That decided it for me. I would make an egg casserole, but it needed to be fast, easy and kid friendly (75 kid friendly)!
Egg and Cheese Breakfast Casserole (easy double, triple or quadrupled)
1/2 cup mozzarella cheese
1 cup cheddar cheese
1/2 cup cream
1 – 1/2 cups extras (veggies, sausage) – optional
1.Preheat the oven to 350 degrees.
2. Beat eggs and cream in a bowl.
3. Add the mozzarella cheese and mix well.
4. Pour the egg mixture into a 9×13 baking dish. Use a bigger baking dish if doubling, tripling, etc.
5. If adding the extras, pour them over the mixture and mix in with a fork. I chose not to add any extras because I wanted as many kids as possible to eat it and was not sure who would eat if meat or veggies were a part of the casserole.
6. Sprinkle the cheddar cheese over the top.
7. Bake for 30 – 40 minutes or until the center does not jiggle. The thicker the egg mixture the longer it will need to bake.
Serve hot! I was told that the kids gave this casserole two thumbs up!