#TeamVera

Interns

VeryVera is proud to welcome two new interns to #TeamVera!

Kielea Loggins is from Cleveland, GA. She graduated in May from the University of Georgia with a B.S.F.C.S. in Dietetics. Kielea’s main focus will be VeryVera Cooking Camp preparations. Fun fact: she likes to sew using a sewing machine!

Rachel Schifter comes to us all the way from Tempe, Arizona! Rachel also graduated in May from UGA with a B.S.F.C.S. in Consumer Foods. She will mainly be focusing on the VeryVera Show. Fun fact: her father was born in Costa Rica, so if you ask she’ll tell you she’s part Costa Rican.

We held a celebratory welcome breakfast, featuring a delicious Breakfast Casserole, Pluck-It Cake (a cooking camp staple), fruit and yogurt parfaits, and muffins. Try the Breakfast Casserole yourself with the recipe below!

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Breakfast Casserole

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Ingredients

  • 6 slices of bread
  • 1 lb sausage
  • 2 tbsp. butter
  • 5 eggs
  • 2 c half and half
  • 1/4 tsp. dry mustard
  • 2 c sharp cheddar cheese

Instructions

  1. Preheat the oven to 350 °F. Tear bread into half inch pieces and put in bottom of casserole dish
  2. Fry sausage and drain. Melt butter and pour over bread. Sprinkle sausage over bread and butter.
  3. Mix eggs, half and half, and dry mustard together and pour over bread and sausage. Sprinkle cheddar cheese over casserole and bake for 45 minutes.

Are you a college student or recent graduate interested in becoming the next VeryVera intern? Email your resume to emily@veryvera.com.