Pumpkin Chocolate Chip Baked Oatmeal

Recipe makes 9x13 but I usually half for 8x8 (and I've never had flaxseed to add)

2 cups milk
4 eggs
2 teaspoons vanilla
1/4 cup melted coconut oil or butter
1 (15 ounce) can pumpkin puree
2 over-ripe bananas
1 cup brown sugar
1/2 teaspoon salt
6 cups oats (quick or old fashioned will work)
1/2 cup ground flaxseed
4 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup mini chocolate chips

1-Preheat oven to 350 degrees F. Spray a 9x13 casserole dish with cooking spray.
2-In a blender, blend the first 8 ingredients, milk through salt.
3-In a large bowl, stir together the oats, flaxseed, baking powder, and cinnamon. Pour the wet ingredients in with the dry ingredients and stir until well combined. Finally stir in the chocolate chips.
4-Pour batter into greased casserole dish. Bake for about 30-35 minutes, until the edges are set but middle is still soft to the touch. I prefer to take it out on the softer side, because it carry-over cooks even after it's out of the oven.
5-Let cool for about 5 minutes. Serve warm with a little milk on top.

Denver Egg Casserole

• 9 large eggs
• 1/2 cup heavy cream
• 1/3 cup white onion finely diced
• 1 tablespoon butter
• 1 cup cheddar cheese shredded
• 1 1/3 cups ham diced
• 1/2 cup green pepper or red
• salt & black pepper to taste

1. Preheat oven to 400°F.
2. Cook onion in butter over medium heat until softened. Cool.
3. Whisk eggs and cream. Stir in remaining ingredients.
4. Pour into a greased 9x9 casserole dish.
5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

*Instead of an onion I added some onion powder and minced onion. I did red bell pepper.  The outside looks too done, but it needs it for the inside to be cooked!