“The good thing about this breakfast casserole is you can make it the night before and when you wake up in the morning, just put it in the oven,” he said.
Besides the eggs, the mixture also calls for cheese, ham and milk, “so it’s a pretty hearty recipe.”
Another thing he likes about that recipe is that it doesn’t have to be exact. For example, even though it calls for eight eggs, he only used six this time, and it can cook a little longer than the 30 minutes stated if the person who’s going to be enjoying it wants it a bit crispier.
Bonnie Copass of Glasgow finished her sample of the breakfast casserole.
“I liked it, and it was a little bit hot, but it was good,” she said, noting the slight bit of spicy heat that emerges after a few bites.
She said she wasn’t sure whether it was something she would make, but she already makes something like the Zucchini Casserole that Esters was making next. He used crescent rolls as the crust, saying that homemade bread dough would be good as well, and Copass’ doesn’t have a crust. With hers, she adds tomatoes and the finishing touch is cheese that’s just allowed to melt throughout at the end.
“I love zucchini,” she said. “I’m going to try it with the crust.”
Esters mentioned that his had ground beef in it, but that can vary.
“If you’re going to use sausage, you’ve got to get it from Moore’s Country Sausage,” he said, pointing to the Moore’s booth in the same room as the demonstrations.
He’s also heard the dish called Zucchini Pizza, and calling it that might make kids more likely to try it.