This Mother’s Day, surprise Mom with breakfast in bed! This breakfast casserole is super easy to make and extra tasty!! It will soon be one of your go-to recipes, even on non-holiday weekends!!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are, get them tested soon!

INGREDIENTS:

12 duck eggs
1 cup cooked and crumbled uncured, nitrite-free bacon
1 1/4 cup shredded goat mozzarella cheese
1/2-3/4 cup goat milk
2 cups organic frozen vegetables (we used broccoli and sweet potatoes)
1/4 cup organic onion, chopped
sea salt and pepper, to taste
parsley and oregano, to taste

DIRECTIONS:

Preheat oven to 350°F. Lightly spray a 9×13-inch casserole dish with avocado oil cooking spray.

Cook the bacon and let it cool slightly before chopping it into pieces. Set aside until later. Then, crack all the eggs into a large bowl and add the goat milk. Whisk the mixture until well combined. Add in the salt and pepper, along with the parsley and oregano. Next, add the vegetables to the bottom of the casserole dish, followed by the bacon, onions, and half of the cheese. Finally, pour the egg mixture over everything and top with the remaining cheese.

Bake for about 45 minutes. Let it cool for 5-10 minutes before cutting and serving. Enjoy!