This morning, my excitement and plans to remake last weekend’s delicious breakfast casserole were thrown a curve ball when I discovered only 3 eggs left in the fridge. But not to worry! Adding more veggies and shredded cheese does the trick.
First, saute frozen breakfast sausages (I like Applegate) until thawed on low; then fill the pan with frozen broccoli and continue cooking and stirring until thawed. Slice sausages into pieces.
Next, combine 3 (or more if you have ’em) whisked eggs, 1/4 cup of almond milk, 1/2 teaspoon of red pepper flakes (adjust based on your heat tolerance), 1/2 teaspoon salt, 1 minced garlic clove and 1/2 cup of shredded cheese in a bowl.
In a 9×13 greased pan (or smaller for thicker slices), pour the broccoli and sausage, along with a handful of spinach or kale (I used the latter). Then pour the egg batter in and stir to combine. Sprinkle a little extra cheese over the top.
Bake at 375 degrees, covered, until golden brown on the edges. (It took about 45 minutes in my oven, but keep an eye on it.)
I believe the the red pepper flakes are the secret to this recipe’s success (and David’s ringing endorsement); and for a girl that is a major wimp about anything spicy, I’ll be the first to admit it.
4+ frozen breakfast sausages
1/2 bag frozen broccoli
1/4 cup almond milk
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 cup shredded cheese, plus extra for topping
Kale or spinach, optional
This week I tried out a couple of new techniques inspired by discoveries on Pinterest. For better or worse, here’s what happened….
Breakfast Bread Bowl
Here’s the original recipe, but my attempt (cooked in a full baguette with almond milk in place of cream) took 45+ minutes to cook the eggs thoroughly, and I adjusted the heat from 350 to 400 degrees midway through.
One Dish Potato & Sausage Bake
Inspired by pins that showed a casserole dish with a colorful collage of meat and veggies baked to glistening perfection in the oven, I decided to give it a whirl with potatoes, chicken apple sausage and green onions. Bake at 350 degrees for 30 minutes or until potatoes are tender. Delicious and easy for weeknights!
This morning I embraced resolutions to eat healthy, make more meals at home, and embrace imperfection. Inspired by a baked eggs recipe from Saveur, I made some tweaks; adding mushrooms and onions, swapping cream for almond milk, and leaving out the bacon. Despite some timing adjustments with the eggs, the result was a delicious brunch that’s deceptively healthy.
First, saute sliced mushrooms and chopped onions with olive oil. Season with salt and pepper. Add spinach at the end and remove from heat. Grease two oven-safe bowls or small gratin dishes with butter.
Next, divide mushroom mixture between two bowls. Make 2 wells in each bowl, and carefully crack 1 egg into each well. Add 4 tomato wedges and 2 spoonfuls of almond milk to each bowl. Sprinkle with parmesan, nutmeg, salt and pepper.
Bake uncovered at 425 degrees or higher if your stoneware can handle it. Remove once the egg whites are opaque, and topping is golden brown.
Note: It took me much longer than the 5 minutes (under a broiler) that the recipe suggested, to cook the eggs through. In fact, I discovered there was still clear liquid on the bottom layer, so I put them back in until I felt safer about the finished result. In total, I probably cooked them for 20 minutes or so, but it will ultimately depend on your risk tolerance, oven and cookware.
Delicious when served and scooped with sourdough toast!
- Olive oil, salt and pepper
- Sliced mushrooms (4-6 buttons)
- 1 small onion, chopped
- Handful of fresh spinach
- Butter or nonstick spray
- 4 eggs
- 1 tomato, cut into 8 wedges
- 4 spoonfuls of almond milk
- 2 handfuls of shredded parmesan
- Toast, optional
Making eggs for breakfast is easy for two, but what do you do when the table grows? The issue of timing eggs comes up especially around the holidays. I believe the oven is the answer – my mom suggested cooking bacon in the oven, and I hardly do it on the stove anymore.
So this morning, while David was running errands, I decided to try a similar baking method for eggs. Using the @epicurious iPad app, I stumbled upon the recipe for “Three-Cheese Baked Eggs with Roasted Peppers” which bought me at least an hour for prep and cooking. I swapped white onion for the scallions, and left out the peppers. I actually enjoyed the fluffy texture without vegetables, but you could add anything, like corn, spinach, zucchini, etc.
The beauty of this recipe is that it could serve a family of four or five, or you could double the batch for the holidays. And it’s not so far off of traditional scrambled eggs to the point that you could serve it with plenty of sides unlike other casseroles that overwhelm your taste buds, and the plate.
Side note: Funny how the photo looks a little Instamatic-ish. I really need to take a food photography class! Let me know if you know of any in the Bay Area that use regular point-and-shoot or iPhone cameras.