About this episode

This episode features a recipe for a Monte Cristo Hybrid Vegetarian and Meat Breakfast Casserole that caters to both vegetarians and meat lovers.

Season 4, Episode 17: Monte Cristo Hybrid Vegetarian and Meat Breakfast Casserole. Make one dish work for two diets with this super easy recipe! You will have happy vegetarians and happy meat eaters with this one! And get it all done in just one dish! This is a simple one to keep the meat separated from the non-meat section, meaning there's very little chance of the dreaded meat drift! The sandiwch meat stays put very nicely and there's very little change of any of the meat moving to the meatless portion. I do this dish as a 2/3 meat and 1/3 meatless plan. Ingredients: 12 slices white bread (cottage bread or brioche) 8 oz deli ham slices 8 oz deli turkey slice 8 oz Swiss cheese, deli cut slices 3 slices Provolone deli cut slices 3/4 cup shredded cheddar jack cheese (or all cheddar cheese, or Mexican Style blend with Monterery Jack, medium cheddar, Queso Quesadilla cheese, and Asadero cheese) 6 eggs 2 Tbsp Dijon mustard 1 tsp salt 1/4 tsp cayenne pepper 2 Tbsp melted butter 1/2 Tbsp coconut oil powdered sugar raspberry jam Instructions: NOTE: Prepare dish and let it sit for 1/2 hour or up to overnight before baking. Preheat oven to 350 degrees and grease the 9x13 inch glass baking…

People in this episode

Host: Julie Hoag

Topics covered

• vegetarian recipes
• meat recipes
• breakfast casserole
• cooking for different diets
• easy recipes

Mentioned in this episode

Products: Monte Cristo Hybrid Vegetarian and Meat Breakfast Casserole

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