Hello and welcome back to The Stone Soup Cook–I’m so glad you’re here!
Today, I am continuing my series of posts devoted to the goal of finding time to find joy during this hectic season.
In yesterday’s post, I featured a recipe for terrific little baked-potato scrambles for no-fuss, no-muss busy-day breakfasts:
Today, I’m featuring spinach and egg casserole that can be made in bulk at the beginning of the week and carved out for breakfast on-the-go for the rest of the week because it re-heats beautifully.
Spinach and egg casserole is one of my mom’s recipes that we’ve been eating for forever. When I know that we have early morning appointments or guests, I make a big tray of it for days when there’s no time to make breakfast.
I have made the dish hundreds of times and have experimented with adding jalapeños, different cheeses, asparagus, even kale–all have turned out pretty great, so feel free to improvise with this one!
This dish is also great as an entree for a vegetarian. When the call comes from the church to take food to a home-bound parishioner, I always take this dish because it’s great for any meal of the day, whether for a vegetarian or not. And it’s always a crowd-pleaser–it’s the dish everyone wants the recipe for after an event. Mr. Stone Soup even makes it for his annual men’s fishing trip to the great pleasure of the fishermen!
Tune in next week when I’ll be featuring recipes that build one off the other for maximum efficiency in feeding a crowd.
Until then,
Peace, love and good food,
Keri
