I don’t know what makes this Amish.

For some inexplicable reason, I ended up with a dozen and a half eggs in my house, so I scoured the internet for a breakfast casserole to make with them. (I was strata’d out after the last one though.) I found this recipe for Amish Breakfast Casserole but of course had to give it a personal twist.

I only used six slices of bacon (would it really be okay to eat a whole pound of bacon over the course of the week?), and I also sauteed eight ounces of sliced mushrooms and a bag of spinach, trying to up the health quotient (peppers would have been an awesome addition too). I also added garlic to the bacon/onion fry (duh). I used three whole eggs and four egg whites (salt, pepper, and a splash of milk before I poured it over the casserole).

I made it Saturday night to throw in the oven when I woke up Sunday morning, and it was fabulous! This implies to me that it would be a great make-ahead casserole for company! I have faith it will be delicious each morning as leftovers too. 🙂


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