Spatulatta: Cooking 4 Kids Online

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Brunch Casserole Print E-mail
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Okay, so why all the eggs?

A bird's life cycle is timed to the change of seasons. In the Spring, when the days get longer and there are more hours of light, birds start to produce eggs. As they sit on the eggs the weather warms. The baby birds hatch just in time when bugs and other food that they need are abundant.

We trick chickens into producing a lot of eggs all year round by keeping the lights on in the chicken coops.

If you've made the Sparkling Egg Tree, you'll have a lot of eggs that you've blown out. Here's a great way to use those eggs.

You can make this a vegetarian dish by substituting sautéed vegetables or smoked seitan for the bacon.

{Makes 8-10 servings}

You'll need:

  • 1/4 cup of butter - melted
  • 8 slices of whole grain white bread
  • 1/4 cup of onion - finely chopped
  • 2 cups of grated cheddar cheese
  • 2 cups of milk
  • 8 eggs
  • 1/2 teaspoon of red pepper flakes
  • 12 slices of bacon or turkey bacon
  • Cooking spray
  • A little adult help

Equipment:

  • A 13 by 9 inch baking pan
  • A sharp knife
  • A large bowl
  • A large spoon


      1. Set the oven to 350 degrees F.
      2. Spray the pan with cooking spray.
      3. Pour the milk over the bread.
      4. Sprinkle the onion and cheese evenly over the bread.
      5. Add the eggs and the pepper flakes in the bowl and beat well.
      6. Pour the eggs over the bread mixture.
      7. Crumble the bacon evenly over the top of everything.
      8. Bake for 30-40 minutes or until the top is getting a light brown crust in places.
      9. The cassorole will be light and fluffy like a soufflé when it comes out of the oven. As it cools it will sink, so bring it to the table quick!