|(Photo by Skip to My Lou.)|
Here is the link to the recipe: California Egg Casserole. I wasn't sure about the recipe when I first thought about trying it. I really had no idea how the avocados would behave as I was planning to prepare the casserole (without baking it) the night before, refrigerate it, and bake it in the morning so it was ready just as we went out the door to a sunrise breakfast at church one Easter. I was somewhat concerned that the avocados might discolor, but I pushed them down into the egg mixture as much as I could, covered the top of the casserole with bacon bits (just in case) and hoped for the best. I was so pleasantly surprised. The avocados stayed nice and green. I plunked the casserole on a warming tray when we got to church and so it was just right when we were ready to eat.
So this has become a keeper recipe for me. Simply wonderful!
(I should add here that I do not use all of the cheese this recipe calls for. I use a total of perhaps 1-1/2 cups, and I usually use cheddar. For cream cheese, I substitute the lower fat Neufchatel.)