3 LEKKER ONTBYT RESEPTE VIR DIE WAT BAIE MENSE HET 2 DE KERSDAG
SAUSAGE BREAKFAST CASSEROLE RACIPE
INGREDIENTS
• 1 lb of Italian pork sausage, (then cooked, drained, crumbled)
• 4 1/2 cups cubed day old bread
• 2 cups shredded sharp cheddar cheese
• 10 eggs slightly beaten
• 4 cups whole milk
• 1 tsp dry mustard
• 1 tsp salt
• 1/4 tsp onion powder
• Fresh ground pepper to taste
• 1/2 cup sliced mushrooms (optional)
• 1/2 cup peeled, chopped tomatoes (optional)
METHOD
1 Heat a skillet on medium high. Break up the sausage into chunks and cook, working in batches if need be, until browned all around. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.
2 Place bread in a well buttered 9x13 inch baking pan. Sprinkle with cheese. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread and cheese. Sprinkle sausage and optional ingredients over the top.
3 At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Preheat oven to 325 degrees F. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
Serves 6-8.
As-You-Like-It Breakfast Casserole Recipe
The ingredient proportions are estimates. The more eggs, the firmer, and less likely to deflate, the casserole will be. Mushrooms tend to hold a lot of moisture, so if you use a lot of them, you may want to sauté them first to release some of their water. Sausage should be browned and cooked through first. Can also uses spices such as curry and cumin.
INGREDIENTS
• 6-10 eggs
• 2-3 cups grated cheddar cheese
• 6 slices bread, cut into cubes
• 2 cups milk
• Salt
• Pepper
Additions
• 1 cup corn (cooked or frozen)
• 1/2 cup chopped broccoli (cooked or raw, raw will turn out crunchier)
• 1/2 cup sliced mushrooms
• 1/4 cup sliced green onions
• 1 cup cubed ham and/or cooked Italian sausage
• A few slices cooked bacon, chopped
• 1 teaspoon herbes de provence, or other dried herbs, or a Tbsp of fresh chopped herbs such as basil, rosemary, or thyme
• 13 x 9 inch casserole dish
METHOD
1 Preheat oven to 350°F. Beat the eggs in a large bowl. Mix in the milk and cheese. Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate). Add additions. Add salt and pepper to taste (if using Italian sausage, you won't need either.) Butter a 13 x 9 inch casserole dish. Pour mix into casserole dish.
2 Bake in oven for 50 minutes to an hour, until the top is browned and the center springs back when touched. Remove from oven and let cool for 10 minutes before serving.
Serves 8.
Zucchini Breakfast Casserole
Posted by Elise on Jul 27, 2010
Filed under Breakfast and Brunch, Cheese, Egg, Vegetarian
From the recipe archive, first posted last summer, reposting now because not only is it a terrific casserole, it uses up a lot of zucchini, and if your garden is in any way like mine, you have tons of it right now. ~Elise
In my garden, there lives The Beast, a 5 foot tall zucchini plant that puts out 2 full-sized zucchinis a day. Even with all the great zucchini recipes we have, it's hard for three people to consume 14 zucchini a week. (There's also a pattypan squash plant.) So around this time of year I'm always looking for ways to use up my overflowing vegetable drawer of zucchini. This is an easy-to-make strata-like breakfast casserole with grated zucchini, tomatoes, basil, ricotta, and Parmesan. (The tomatoes and basil are growing like mad now too.) Actually I'm not sure what to call it. Breakfast casserole seems to fit because of the eggs, though we ate this for lunch. You could also call it a strata. It's like a frittata but it's baked, not made on the stovetop (though I'm sure you could make a frittata out of it). The inspiration for it comes from a "cuajado", or a baked frittata popular in Sephardic cooking. This isn't a cuajado, but the flavors are there, and they're terrific together.
Zucchini Breakfast Casserole Recipe
INGREDIENTS
• 6-8 eggs
• 1 cup ricotta cheese
• 1 cup freshly grated Parmesan cheese
• 1/4 teaspoon Tabasco sauce or other hot chili sauce
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups grated zucchini (from 2-3 fresh zucchinis)
• 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
• 1/2 cup sliced fresh basil (from about 20 leaves)*
• 4 cups cubed day-old bread (from about 4 slices)
• Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
METHOD
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.