Healthy Carrot Cake Pancakes (Baby-Friendly!*)

With whole grains and naturally sweetened, these Healthy Carrot Cake Pancakes are the perfect make-ahead bite for you AND all the little ones in your life. Who doesn’t like carrot cake for breakfast?

These Healthy Carrot Cake Pancakes (with no added sugar) are the perfect recipe for baby-led weaning, but all babies will enjoy them!

*This post is the first in a series of recipes I’ll be doing that ascribe to the philosophy of baby-led weaning, which is the method we have chosen to introduce solids to our little one. We’ve already tested her on all the potential allergens included in the ingredients (eggs, wheat, etc.) and she shows no sensitivity. Please use your discretion to decide if these recipes will be right for your babe. Mother always knows best!

All right mamas, you’ve been waiting so patiently and it’s finally here: my first baby-friendly recipe post! If you’re following me on my @caligirlkids (formerly @caligirlmomma) account, then you’ll know that we’ve been doing baby-led weaning with our little one. If you’re not familiar with baby-led weaning, the basic gist of it is trading in purees, mashes – your typical baby food – for solids and whole foods, essentially whatever you’re eating. You’re meant to allow your kid to explore, feed themselves and have a sense of autonomy about what they do and do not eat, which will (hopefully) set them up to be a more adventurous eater in the future.

We started our little one on solids shortly before she turned 6 months old, and it has been so fun watching her explore, try new things, learn how to chew and swallow, etc. She’s eaten curry-roasted squash, salmon, omelets, so many things. In fact, we have yet to find something she absolutely refuses to eat.

In the few months we’ve been doing baby-led weaning, one of my favorite things to make Raia is some sort of baked good with a hidden veggie inside. She loves grabbing on to pancakes, muffins, etc. because they are fairly easy for her to grasp, and I love the fact that she is getting a serving of vegetables at the same time (and, let’s be honest, what kid doesn’t love carbs?)

You won't be able to keep little hands off of these baby-friendly Healthy Carrot Cake Pancakes!

The only thing I have NOT loved about the “hidden veggie” method is the fact that you usually have to roast or steam the vegetable before you blend up the batter and, quite honestly, I usually don’t have time for that! So when I had a bunch of leftover carrots sitting in the refrigerator, rather than turning on the oven or stove, I decided to grate them and then throw them into the batter.

Since babies are more sensitive to sodium than adults, I never add salt to Raia’s baked goods (or really anything I make her, for that matter.) Instead, I get creative with herbs and spices. For these Carrot Cake Pancakes, for example, I added the OG spices clove, nutmeg and cinnamon.

These Healthy Carrot Cake Pancakes are easy to make and perfect for baby-led weaning. They're freezer friendly and super healthy!

I’m also really cognizant of how much sugar goes into everything I bake her. Banana and unsweetened applesauce are always great ways to add a touch of sweetness without too much added sugar, but in this particular case I opted to use some unsweetened apple butter we had sitting in the refrigerator. Finally, eggs and just a couple of tablespoons of flour (whole wheat, oat or almond would all work) bind everything together.

I love how every ingredient of these Healthy Carrot Cake Pancakes is just thrown into a blender and poured directly into the baking pan. Once baked, I often throw all of the goodies into the freezer and defrost as needed to cut down on food waste. It’s also great to have a stash of different things to choose from.

Make a batch of these Healthy Carrot Cake Pancakes the next time you do food prep and you'll have healthy kids' snacks for the rest of the week!

I’ve got a lot more baby-friendly recipes coming your way soon but, in the meantime, if you have any questions or special requests, shoot me an email or leave them in the comments below!

Healthy Carrot Cake Pancakes (Baby-Friendly!)
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

These healthy pancakes are every child's dream. They taste just like carrot cake but use only whole grains and have no added sugar - the perfect breakfast or snack for babies and adults alike!

Course: Breakfast
Keyword: baby-friendly, baby-led weaning, carrots, healthy, pancakes
Servings: 6 pancakes
Calories: 58 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 cup grated carrot
  • 2 eggs
  • 2 tablespoons flour (whole wheat, oat or almond)
  • 1 tablespoon unsweetened apple butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Unsalted butter for the pan
Instructions
  1. Combine all ingredients (except butter) in a blender and blend on high until everything is combined. 

  2. Melt a small pat of butter in a medium saucepan over medium heat. Once butter is melted and pan is hot, ladle in the batter to make silver dollar size pancakes.

  3. Cook pancakes over medium heat until edges begin to set, then flip and cook until batter is no longer runny. 

  4. If you are working in batches, add another pat of butter when you start a new round.

  5. Enjoy!

 

A Summer Beach Picnic + Strawberry Rhubarb Pie with Amaretto Crust!

Some of early summer’s star produce comes together beautifully in this perfectly balanced Strawberry Rhubarb Pie with Amaretto Crust.

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect dessert recipe for any beach picnic, BBQ or fancy dinner party!
Photo: Meg Sorel

As someone who left a sufficiently cushy job in the corporate world to become self-employed, one of the most frequent questions I’m asked is, “Do you ever miss being in an office with coworkers?” And my answer is always, “Honestly, no.” Sure, the self-employed world can be lonely at times, but I consider myself AMAZINGLY lucky to have found a solid group of like-minded ladies (and yes, even some men) who have also set out on their own and forged a path for themselves in the world of entrepreneurship, specifically in the food, beverage and entertaining bizzes.

Recently, a few of us got together to kick off summer with a beautifully styled beach picnic featuring some incredibly delicious food and wine. Since I’ve been itching to refine my pie-making skills, I offered to bring one showcasing some of my favorite fruits of the season thus, this Strawberry Rhubarb Pie with Amaretto Crust was born.

A fun and fresh Strawberry Rhubarb Pie with a flaky amaretto crust. The perfect summer dessert!
Photo: Meg Sorel

Here’s what everyone else brought/contributed (with live links to their posts/websites!)

Le Petit Chef

Denisse is a private chef and food photographer based here in Santa Barbara and brought the most refreshing Poached Lobster Salad with Peaches, Shaved Fennel and White Corn and delectable Crab Toasts with Heirloom Tomato & Charred Scallion Aioli.

The Oyster Tin

Jamie (also a private chef) just started this “micro-shuckery” here in SB and, let me tell you, you haven’t lived until you’ve tasted these oysters. She brought both raw and BBQ oysters to our little picnic and the BBQ sauce on the cooked ones was just insane!

FOLD

Not only does Viktoriya make some of the most beautiful table linens, she’s also a pro at food and prop styling, She made our entire picnic set-up look like a dream…I only wish I could bring her (and her beautiful napkins and tablecloths) along with me for every picnic I go on!

Wander & Wine

If you plan to serve wine at any get-together you’re hosting, you’ll want to invite Hana-Lee. She chose the perfect wines to pair with each of our dishes. I couldn’t believe what a perfect match the Riverbench Demi-Sec Sparkling Wine was for my Strawberry Rhubarb Pie!

Meg Sorel Photography

Even though she stepped in for another photographer at the last minute, Meg was an absolute dream to work with and captured all of the beautiful images you see here and on the others’ posts.

Seafood, pie, wine and friends. What more can you ask for with a summer beach picnic?
Photo: Meg Sorel

Okay, now back to this pie. First, raise your hand if you (like me) are totally intimidated by pie-making because of the difficulty of making pie dough, rolling it out and then not only getting it to fit just right in your pie plate but also baking it to a beautiful golden brown in perfect synchronization to whatever filling you put inside.

Well, I’m here to tell you good news and bad news:

First, the bad news – it is hard. And it’s most likely not going to be perfect on your first attempt. You will most likely need to refine your practice in order to get it “just right.”

Next, the good news – it gets easier! Practice makes perfect. Once you find a recipe you like and practice it a time or two, you start to get a better feel for how it should look, feel, etc. I’m happy to say that, now that I have a basic pie crust recipe that I feel totally confident in, I’ll be making so many more pies and, after trying this recipe, I hope you will, too!

This Strawberry Rhubarb Pie with Amaretto Crust is the perfect finish to any 4th of July picnic or summer BBQ!
Photo: Meg Sorel
A picture perfect summer beach picnic with seafood, pie, wine and great friends!
Photo: Meg Sorel

There are just a couple of little secrets I want to let you in on that make this “not-your-average” Strawberry Rhubarb Pie recipe:

  1. It’s a fairly popular notion that adding chilled vodka to your pie dough (instead of water) will make it extra tender and flaky due to the alcohol dissolving during the cooking process. You know I’m all about using booze when needed, but for this recipe you’ll find me subbing in amaretto for the vodka, adding that slight nuttiness that goes perfectly with the rest of the components of the pie. For all other aspects of the dough, I turned to my favorite Model Bakery (affiliate link) recipe as a guide – I knew they wouldn’t let me down!
  2. Although the ingredients for the filling are all pretty typical, there is one ingredient that may look a little odd – balsamic vinegar. I added this to bring depth and a slight tang to the filling that pair perfectly with all the almond notes tied in throughout.

I have to say, for being such a novice in this particular aspect of baking, this Strawberry Rhubarb Pie with Amaretto Crust was a pretty huge hit.

A perfect piece of Strawberry Rhubarb Pie with Amaretto Crust is just what you need to cap off a summer meal.
Photo: Meg Sorel

It’s also perfectly portable which makes it a great dish to contribute to any 4th of July celebrations you may be attending this week.

Read on for the recipe!

Strawberry Rhubarb Pie with Amaretto Crust
Prep Time
30 mins
Cook Time
1 hr 20 mins
Chilling time
1 hr 30 mins
Total Time
1 hr 50 mins
 

Some of early summer’s star produce comes together beautifully in this perfectly balanced dessert that's perfect for any warm weather get-together.

Course: Dessert
Keyword: pie, rhubarb, strawberry, summer
Servings: 8 servings
Calories: 669 kcal
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 1 1/2 cups flour
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into cubes
  • 1/4 cup chilled butter-flavored shortening, cut into cubes (Can use regular shortening too)
  • 1/4 cup amaretto, chilled
For the filling:
  • 1 pound strawberries, hulled and sliced (about 3 cups sliced)
  • 2 stalks rhubarb, sliced (about 2 cups)
  • 1 tablespoon balsamic vinegar
  • 1 cup sugar
  • 1/4 cup flour
For the streusel:
  • 1 cup flour
  • 2/3 cup brown sugar
  • 3/4 cup unsalted butter, chilled and cubed
  • 1 teaspoon amaretto
  • 1/2 cup slivered almonds, crumbled
Instructions
  1. Begin making the dough at least an hour or two before you plan on baking your pie. In a large bowl, whisk together the flour, sugar and salt. 

  2. Next, using a pastry blender, cut in both the butter and shortening until dough is blended but crumbly with some pea-sized pieces. 

  3. Slowly mix in the amaretto using a fork until a loose dough begins to form.

  4. Using your hands, shape the dough into a thick disk. Cover in plastic wrap and refrigerate for at least an hour, or even overnight.

  5. To make the filling, combine strawberries, rhubarb, balsamic vinegar, sugar and flour in a large bowl. Mix until the fruit is evenly coated with the sugar, flour and vinegar. Refrigerate until you’re ready to bake your pie.

  6. Finally, assemble the streusel topping. Mix together all streusel ingredients in a medium bowl, using your fingers as needed to break up the butter pieces and make the mixture even and crumbly.

  7. Pull out your refrigerated pie dough about 15 minutes before you’re ready to start baking. This will allow it to come back down to room temperature a bit and make it easier to roll out. Once your dough is at a “roll-able” temperature, roll it into an approximately 13-inch circle and fit it into a 9-inch pie pan. You may need to trim some edges and work the dough a bit once it’s in the pan to get the crust as uniform as possible. Crimp the ends as desired and then freeze for 15-30 minutes.

  8. Preheat the oven to 400 degrees Fahrenheit. Remove your crust from the freezer and pour in the filling, then top with the streusel. 

  9. Bake pie in your 400 degree oven for 20 minutes, then reduce the oven heat to 350 degrees Fahrenheit. It’s also at this point I recommend putting on a pie shield or covering the edges of your crust with foil to prevent it from burning. Bake pie at this new reduced temperature for one hour to one hour and 15 minutes, or until crust is golden and filling is bubbly. Let cool before serving (preferably with vanilla ice cream!)

 

Mixed Mushroom and Leek Bruschetta

Boy, have I got a delicious treat for you today, and it comes in the form of this Mixed Mushroom and Leek Bruschetta!

Leeks and a medley of mushrooms combine to form a delicious appetizer that's perfect for picnics, entertaining and more!

I sure hope you’re on #teammushroom, because this recipe is chock full of them. If not, you should probably stop reading now and I promise you’ll have better luck with my next post ;-P But seriously, gimme all the mushrooms and nobody will get hurt. I love those little funghi and I’m getting my fair share of them thanks to this new favorite recipe for topping bread!

I’ve made something similar before as part of my homemade Bruschetta Bar, but this Mixed Mushroom and Leek Bruschetta climbs to a whole other level with not one or two but THREE different types of mushrooms plus more leeks than you’ll know what to do with (hint: eat them.) It’s healthy yet filling at the same time and, when piled on top of hearty, freshly baked bread (my fave is a darker sourdough or multigrain loaf) it can easily pass as a light meal.

Another bonus? Even though it CAN be served warm, Mixed Mushroom and Leek Bruschetta tastes just as good when served room temperature (or even cold), making it an ideal dish to serve for entertaining or to take with you for a picnic, to the beach, to a potluck, etc.

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.

As the mother of a very small child with what seems like no time at all to spend in the kitchen, recipes like these are the ultimate lifesaver right now. In fact, don’t put it past me to make a batch on a Sunday and head to the fridge for it multiple times during the week when I want something healthy and quick. As a certified carb lover, it also makes me feel like I’m working some slightly more nutrient-packed foods into my day-to-day.

This Mixed Mushroom and Leek Bruschetta appetizer is best served over slices of your favorite rustic, crusty loaf of bread.

I’m going to keep it short today because, well, it’s 75 degrees out and there are much better things I could be doing than sitting behind my computer, but I hope you are having a wonderful week!

As I’m getting more and more back into regular posts, I’d love to hear what sort of recipes you’d like to see from me. Cocktails? Healthy food? Seasonal fare? Meal prep? Entertaining?

Let me know in the comments below!! xx

Mixed Mushroom and Leek Bruschetta
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Course: Appetizer
Keyword: appetizer, bruschetta, make-ahead, mushroom
Servings: 6 servings
Calories: 259 kcal
Author: CaliGirl Cooking
Ingredients
  • 3 tablespoons butter
  • 1 leek (white part only), sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
  • 1/2 cup cream sherry
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 loaf hearty bread, sliced
  • Olive oil to coat bread
Instructions
  1. Melt butter in a large saucepan over medium heat. 

  2. Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.

  3. Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.

  4. Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat. 

  5. Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)

  6. Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)

THE MOST Refreshing Watermelon Aperol Frozé

Yupppp…I’ve gone and done it.

THE MOST Refreshing Watermelon Aperol Frozé is the perfect cocktail for any summer get-together, BBQ or pool party!

And just in time for #nationalroséday! Yes, it’s a thing and yes, it’s tomorrow! So I hope you’re ready to make some of THE MOST Refreshing Watermelon Aperol Frozé to celebrate. I’ve got my blender ready and my watermelon in the freezer. This weekend is looking reallllll good.

I realize I may be a little late jumping on the frozé bandwagon, but since I was preggo last summer and couldn’t partake in the boozy fad as it took America by storm, cut me a little slack, will ya? I actually just had my first taste of this hip adult slushie a couple of weeks ago (which was, TBH, just so-so) but then I tasted it again when we got back to Santa Barbara and MAN did it blow me away. I guess the moral of my story is, you never know what you’re going to get, so if you want to guarantee yourself some tasty frozé, make your own recipe! And make my own recipe I did.

A frosty glass of THE MOST Refreshing Watermelon Aperol Frozé is the only cocktail you'll need all summer!

Chances are, if you’ve seen frozé being served somewhere, it’s being poured out of one of those fancy freezer machines. You’re also probably quite aware that alcohol does not freeze completely. Now, both of these factors alone are enough to discourage anyone from attempting to make their own frozé (um, yes, I’m well aware that the average joe does not have a freezer machine in their kitchen), but I have the magic answer for you, and that answer is frozen watermelon and a high-powered blender.

That’s right, we’re going to use frozen watermelon and blend it up real nice to give it that frozé feeling, without shelling out the serious dough for a freezer machine or watering down our beverage with silly ice cubes.

Watermelon, rosé and Aperol – that’s all we need to get this party started! I hope you’re as ready as I am.

All you need is just three ingredients to make THE MOST Refreshing Watermelon Aperol Frozé a part of your summer cocktail rotation!

Okay, enough building this up. Let’s get to the good stuff. THE MOST Refreshing Watermelon Aperol Frozé can’t wait any longer.

There’s really not much more to tell, because this recipe is just THAT easy, but I’ll walk you through it anyway. You’re only going to need three ingredients and one handy-dandy blender. Oh, and lots of friends because this recipe makes about 6 servings. You’ve been warned!

Aside from the frozen watermelon, you’ll need a bottle of your favorite rosé and about a cup of Aperol. Sure, you could leave the Aperol out if you’re a purist, but I love the bitter kick it gives to an otherwise sweet drink – plus another hit of bright red color.

THE MOST Refreshing Watermelon Aperol Frozé | CaliGirlCooking.com

Once you have all of the ingredients thrown into your blender, you’ll want to whir it up and serve it immediately. THE MOST Refreshing Watermelon Aperol Frozé is best served poolside, lakeside, beachside, or basking under the sun in your favorite hammock or lounge chair.

Oh, and on #nationalroséday 😉

THE MOST Refreshing Watermelon Aperol Frozé
Prep Time
15 mins
Freezer Time
1 hr
Total Time
1 hr 15 mins
 

An easy-to-make recipe for the hip new boozy adult beverage, utilizing just three ingredients and one high-powered blender!

Course: Drinks
Servings: 6 drinks
Calories: 269 kcal
Author: CaliGirl Cooking
Ingredients
  • 8 cups cubed watermelon, frozen (about 1 small seedless watermelon)
  • 2 1/2 cups rosé
  • 1 cup Aperol
Instructions
  1. Combine all ingredients in a blender and blend until smooth. If mixture seems to runny, place in freezer for about 15 minutes to freeze into a more slushie-like texture.

  2. Garnish with a slice of watermelon, if desired.

Indulgent Smoked Salmon and Bagel Breakfast Casserole

Good thing it’s Friday, because I’ve got an incredibly Indulgent Smoked Salmon and Bagel Breakfast Casserole to rock your weekend!

A hearty dish of Indulgent Smoked Salmon and Bagel Breakfast Casserole is delicious, easy to assemble and sure to feed a crowd at brunch!

That’s right, I’ve taken just about everything that goes into your favorite bagel breakfast – we’re talking cream cheese, chives, smoked salmon, the works – and turned it into a tasty casserole that will feed a crowd. I mean, what’s not to like about that?

To be honest, I’ve been wanting to make something along the lines of an Indulgent Smoked Salmon and Bagel Breakfast Casserole for a looooong time, but have been struggling to find just the right excuse to make it – or enough people to feed it to. So when my Santa Barbara Foodie Gals decided it was time for our first picnic of the warm weather season, and a brunch picnic at that, I knew it would be the perfect opportunity to test this recipe out on a critical yet incredibly appreciative crowd.

One little piece of this Indulgent Smoked Salmon and Bagel Breakfast Casserole is all you need at brunch to start your day off on the right foot!

We opted to hold our season opener of a picnic at the Santa Barbara Mission Rose Garden, which is probably one of the most beautiful open, public spaces you’ve ever seen. It’s our favorite spot for picnics, with a large, open grassy area framed by a lush rose garden and our own historic mission, which still functions as a church today. If you’re ever in the Santa Barbara area and looking for some scenic spots in addition to your eating and drinking, this Rose Garden (along with the Santa Barbara County Courthouse, home to the Sunken Gardens) are not to be missed.

We had quite the spread at our SB Foodie Gals get-together, and my Indulgent Smoked Salmon and Bagel Breakfast Casserole was a huge hit (although not the only star of the show as quiche, mimosas and donuts were also in attendance.) Needless to say, I got the approval on the recipe so I’m super excited to share it with you today!

There's quite a bit of deliciousness in a hearty slice of this Indulgent Smoked Salmon and Bagel Breakfast Casserole!

You know I’m the hugest fan of balanced living and whole foods eating whenever possible, so you should also know I’m not messing around when I call this dish indulgent. Gluten, dairy, cheese, CARBS – we’ve got it all in this bad boy, hence my emphasis on enjoying it only once in a while, in great company. It’s a dish that can serve a crowd, so it would be the perfect addition to an otherwise balanced brunch menu. In fact, a fresh fruit salad and crudité platter would be the perfect accompaniments!

I roughly based this Indulgent Smoked Salmon and Bagel Breakfast Casserole recipe on my savory bread puddings, however I increased the quantities of certain things to account for the crazy absorption rate of the bagels (and to make it a bit more egg-y and “breakfast-like.”)

When it comes to bagels, feel free to use whatever flavor you prefer to pair with your lox. I used a combo of onion and pretzel, but I also think everything bagels, rye, salt or even plain would be just fab here.

A boatload of bagels form the base of this tasty smoked salmon breakfast casserole, perfect to serve a crowd for brunch!

Also, I baked the casserole pretty much right after I assembled it, but I’m venturing to guess that prepping it a little bit in advance (maybe even the night before?) might be a VERY smart idea. After all, after everything is mixed together and loaded in the casserole dish, your Indulgent Smoked Salmon and Bagel Breakfast Casserole is pretty much “set it and forget it,” and who doesn’t want that when you’re trying to entertain a crowd?

This Indulgent Smoked Salmon and Bagel Breakfast Casserole is the perfect make-ahead dish to serve at your next brunch!

Indulgent Smoked Salmon and Bagel Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

This make-ahead casserole is loaded with bagels, smoked salmon, cream cheese and all your other favorite bagel toppings, and is perfect to serve a crowd!

Course: Breakfast
Servings: 10 servings
Calories: 530 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons butter, melted
  • 9 bagels (your choice of flavor), cubed
  • 8 ounces cream cheese, cubed and softened to room temperature
  • 1 1/2 cups grated Parmesan cheese, plus 1 additional cup for topping
  • 12 eggs
  • 1 cup milk of your choice
  • 1/4 red onion, diced
  • 4 ounces smoked salmon, chopped
  • 1 tablespoon chopped fresh chives, plus 1 additional tablespoon for topping
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Pour melted butter into a 15-quart baking dish and turn to coat dish. Set aside.

  2. In a large mixing bowl, combine all ingredients (except the 1 cup of Parmesan and 1 tablespoon of chives for topping.)

  3. Pour mixture into prepared casserole dish and sprinkle 1 cup grated Parmesan over top.

  4. Bake in 400 degree oven for 30-45 minutes, or until eggs are fairly set (they may continue to cook a bit after removing the casserole from the oven so don’t fret if they’re still a tiny bit runny.)

  5. Let cool slightly and sprinkle on additional tablespoon of chopped fresh chives before serving.