This is loosely based on a Simply Recipes breakfast casserole. Since I am cooking for two, I halved it and baked it in a pie dish. I remembered how at Christmas we’d use up leftover ham by frying it with scallions. It made a most delicious breakfast. So I did that and threw in the mushrooms for savoriness. I call this…
Egg Pie As You Like It (with apologies to Shakespeare)
6 eggs, beaten
2 cups grated white cheddar cheese
3 slices bread, cut into rough cubes
1 cup nonfat milk
1/2 cup quartered shiitake mushroom caps (can use chopped uncooked broccoli)
1/4 cup sliced scallions (can substitute sliced onions)
1 cup cubed ham, preferably pepper ham (can substitute crumbled cooked bacon)
1 teaspoon dried herbs, e.g. basil, rosemary, thyme (optional)
Sriracha sauce (optional)
Preheat the oven to 350˚F. Butter a nine-inch pie plate and set aside. Meanwhile quickly stir fry the mushrooms, scallions, and ham in a little bit of oil. Set aside to cool.
In a large bowl, combine the eggs, milk, and cheese. Add the bread and carefully stir it in the egg mixture. Scrape the mushroom mixture into the prepared pie plate. Pour the egg mixture on top. You may need to stir the mixture carefully in the pie plate to redistribute the ingredients. Sprinkle herbs on top if using.
Bake 40-50 minutes or until a thin blade inserted near the center comes out clean and the top springs back when touched lightly. Cool about 10 minutes in the plate then slice into wedges and serve with Sriracha sauce, if desired.