We just got back from a wonderful few days at Seabrook and have to share two of the recipes that our good friends Jeremy and Shelly brought. This one is an egg bake. It’s got a few steps, but it’s pretty simple to throw together… and worth it! The ultimate one-dish breakfast casserole! It’s excellent left over, and you could even get saucy and put it in a tortilla!
8 oz. fresh mushrooms
½ tsp minced garlic
1 (10 oz.) box frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
¼ cup grated parmesan
½ cup shredded mozzarella
Salt & pepper to taste
Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.
Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes). Note this is a place to get creative. with other veggies and/or crumbled sausage or bacon.
Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta. (Since I used swiss, I added a large dash of seasoned salt to the spinach.)
In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.
Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. (Mine took about 50 minutes.) Slice and serve!
Adapted from Budget Bytes
Thank heaven for house guests! With upcoming company this weekend, I went on the search for the perfect breakfast casserole. I didn’t have to search long, as I remembered my friend and neighbor, Tina’s famous casserole. It has always reminded me of something I had at a B and B years ago in Sante Fe. I have had this and made this on several occasions. The fact that you can make it ahead of time, is always a plus. There are many great breakfast casseroles, but I love the simplicity and the fact this only has 6 ingredients. Serve with tortillas, biscuits, or bagels.
frozen hashbrown potatoes (thawed)
1 lb. of pork sausage, browned
1/2 white onion, finely chopped
1 small can of green chilies
12 eggs, beaten
2 cups of cheddar cheese, shredded
salsa and sour cream (optional)
Spray a 9X13 glass casserole dish. Place the whole package of thawed hashbrown potatoes in the bottom of the dish. Top with cooked, browned pork sausage. Sprinkle ½ of a finely chopped onion on top of potatoes. Sprinkle one can of chopped green chilis on top. Pour 12 beaten large eggs over potato mixture. (can be refrigerated at this point or put directly in oven)
Bake for 30 minutes at 350
Take out of oven and cover with 2 cups of cheddar cheese or any cheese of your preference and bake an additional 15 minutes.
Ready to serve with salsa and or sour cream. (optional)
We can hardly call this a recipe, since there are only three ingredients. The flavors of these ingredients are wonderful. These easy breakfast hits are great made ahead and stored in the freezer until you are ready to serve them. We share them with love, as these are a staple in our family holiday gatherings. I recently made these for a school breakfast and used a pizza cutter to make small wedges. Whip up some scramble eggs while these bake and you have a complete breakfast.
2 lb ground breakfast sausage (Owens or Jimmy Deans)
2 packages of English Muffins
2 jars of Old English Cheese (these come in small jars and are found near the Parmesan cheese in my grocery store)
Brown and crumble sausage in a large skillet (using a potato masher for this step makes it very easy), add the jars of cheese mixing and cooking until warm and melted. After the cheesy sausage mixture is warm and combined, use a fork to pack 2-3 Tablespoons of the sausage/cheese onto the English muffin. Cover the muffin with a thin layer. Put the ready muffins on a cookie sheet and quick freeze (10-20 minutes). Once semi frozen, place muffins in a large ziploc bag and freeze. When ready to serve, preheat over to 375. Cook on a cookie sheet for 15-20 minutes until heated through. If you are serving a large group, using a pizza cutter to make small wedges is a helpful tip. You may easily half this recipe, using one package of each ingredient.
Is it just me, or is it sometimes shocking to believe that a recipe is from Cooking Light? This dish definitely doesn’t seem light, but who am I to argue with cheesy, sausage-y goodness?
I had this for brunch at my friend Brad’s lake house in the Hudson Valley. It may have been that it was such a beautiful setting, really fun friends, or just an overall great time.But we served it with biscuits and homemade jam, cherry tomatoes with goat cheese, and fried eggs. And it was perfection.
In case you’re wondering, yes, that is a record player in the background. My friends are just that cool.
Serves 4 (serving size: about 1 cup)
1. Preheat oven to 400°.
2. Heat a large nonstick skillet over medium-high heat. Add sausage to pan, and sauté for 5 minutes or until browned, stirring to crumble. Remove sausage from pan; drain. Wipe pan with paper towels. Melt butter in pan. Add onion; sauté 4 minutes, stirring occasionally. Add mushrooms; sauté 6 minutes, stirring occasionally. Add potatoes and salt; sauté 5 minutes or until browned, stirring occasionally.
3. Stir in sausage and broth. Remove from heat. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with cheese. Cover and bake at 400° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Sprinkle with thyme.
I honestly don’t remember making this for the first time, but I’ve made it so many times since. People go CRAZY over it, and it’s hysterical, since it has TWO ingredients, my friends. Please oh please make this immediately. You won’t regret it.
Brown Sugar Bacon (Need a better name. Dang, “crack” is taken.)
Preheat oven to 375 (and honestly you can play around this if you’re in a hurry – somewhere between 350-425).
Put parchment paper on a cookie sheet, and then lay the bacon out on it. Then rub a little bit of brown sugar on each piece, like a teaspoon or two. (Please don’t measure.)
Cook for 25-30 minutes or until done. Just watch it at the end – it can burn quickly.
Drain briefly on paper towels (so it doesn’t stick).
Watch the vultures hover. Even your skinny friends will eat a ton!
We would not steer you wrong. Egg casseroles are a dime a dozen, and this is a clear winner. I think it is from my friend Sandy in Portland, but it’s been so long, who knows now. I follow the directions, except that sometimes I add some good diced ham for another all-in-one meal. If it happens to brown on top, simply cover with foil and cook until done. We make it for any kind of brunch and always end up sharing the recipe.
Chili Egg Puff (or Crustless Quiche)
1/2 cup flour
1 t. baking powder
1/2 t. salt
2 cups (16 oz) cottage cheese
4 cups (16 oz) shredded Jack cheese
1/2 cup butter, melted and cooled
1-7 oz can diced green chiles
Preheat oven to 350 degrees.
In medium bowl, beat eggs until light and lemon colored. Add next 6 ingredients. Blend until smooth. Stir in chiles.
Pour mixture into well-buttered 9/13″ pan. Bake at 350 degrees for 35 minutes or until top is brown and center appears firm.