What’s your favorite strata or breakfast casserole?
4Heidesign
8 years ago
last modified: 8 years ago
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freeze ahead breakfast casserole
Comments (6)Frittatas freeze well, either whole, or in slices. Slices are nice to have on hand for early (and hungry) risers or for when you aren't planning a sit-down meal. Vegetable & Cheese Frittata 8 eggs 2 t lemon juice (preferably Meyer)& 1 t zest (optional) Chopped fresh herbs (For mild, leafy herbs, 1 T or more but if you use rosemary, use significantly less, as it's so strong) 4 oz of cheese(s)grated or crumbled 2 green onions, chopped (or 1/3 c carmelized red onions) Minced garlic (I like garlic, so I use 4 or 5 cloves, but if cooking for folks whose tolerance I'm unsure of, I use 2) Salt & pepper olive oil A mixture of vegetables-your choice, 1 to 1 1/2 c, after precooking. 1/2 c Balsamic vinegar, simmered until reduced by half. Preheat the oven to 325. Prepare your vegetables. Most veggies will need to be at least partially precooked, both to reduce water content and to ensure tenderness, so saute them in olive oil with the garlic and some salt & pepper. Roasted red bell peppers is one of my favorites for this dish, with sauteed mushrooms or greens of some kind. Asparagus is wonderful with some oil-packed sun dried tomatoes (saute the asparagus in some of the tomato oil...yum!). Eggplant works well also, I usually brush it with oil and cook it on the grill, as it absorbs too much when sauteed...I like the eggplant coupled with the tender tips & leaves of celery hearts. As for the cheese, I like to use a combination, but it isn't necessary. I like blue with mozzarella or jack, or feta with Parmesan, but sharp cheddar is good as well. Mix all the ingredients except for the eggs & Balsamic in a bowl and mix well. Whip the eggs with a whisk until good and foamy, then pour over the other ingredients. In a 9 inch frypan with an oven proof handle, heat one T of olive oil very hot but not smoking. Turn the pan to coat it with oil, and then pour in the egg mixture. The pan should be hot enough to sear the bottom of the eggs, but then immediately move it to a low heat. Cook for a couple of minutes, until the sides begin to set up, and then finish in the oven for about 20 minutes. The frittata should be firm and turning gold on top, not brown. Use a heat proof rubber spatula to loosen the frittata in the pan, and when it is free, put a plate over it and turn over, so that the bottom of the eggs are facing up. Brush the frittata with the reduced balsamic just before serving....See MoreFavorite Breakfast Casseroles
Comments (26)I didn't see this one posted - and it is absolutely the best breakfast potato casserole ever. Save those eggs for another dish LOL! Actually, I usually serve this with Benedict or quiche which makes it easy. HASH BROWN BRUNCH CASSEROLE 1 2-pound package frozen hash brown potatoes, unthawed 1 10 3/4-ounce can cream of celery soup, undiluted 3 cups (packed) grated sharp cheddar cheese (about 12 ounces) 1 cup sour cream 1 cup finely chopped onion 1 6-ounce can french fried onions Preheat oven to 350°F. Combine first 5 ingredients in large bowl. Transfer to 13x9x2-inch glass baking dish. Bake until top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes. Serves 12. Bon Appétit November 1995 Idelle Levey...See MoreWhat’s your favorite thing about your kitchen?
Comments (33)I love the functional things that we changed in our "refresh" last year: a large single-bowl sink, wipeable tile backsplash, replacing light-sucking black appliances with light-reflective stainless, converting base cabinets to drawer bases with soft close slides, adding a light-reflective quartz countertop on the sink side & a warm cherry butcherblock countertop by the range, and replacing upper cabinets with open shelving for everyday dishes, Our kitchen had an existing seating area with built-in banquette, which we (and our cats) love, and use daily....See MoreAnyone have a T&T brunch/breakfast slow cooker casserole?
Comments (12)I'm going to post my grits recipe, as you might like it for another time. I also hope that everyone gets to feeling better soon. My sister in Texas has been sick also - maybe she has the same thing. Spicy Grits with Sausage 2 cups water (or chicken stock) 2 tsp vegetable or chicken soup base (use 1 tsp salt instead if using stock instead of water) 1/4 cup butter or olive oil 1 tsp dried oregano 1/2 tsp dried basil 1/2 tsp dried thyme 2 tsp dried sage (optional) 4 cloves garlic (can substitute 1 Tbsp garlic granules), minced 1 Habanero chili (or cayenne, Serrano, or Jalapeño, depending on heat you want), minced 1/2 red bell pepper (or a whole one, if you want more bell pepper flavor) 3/4 cup chopped celery 1/2 cup chopped onion 7/8 cup quick grits (be sure not to use “instant”) 2 cooked Italian sausages (cold), cut into 1/4" pieces 6 oz. grated cheddar cheese (save some for topping) 2 eggs, beaten with 1/4 cup water Put the 2 cups water in a medium saucepan on high heat. Add the soup base, butter, herbs, and garlic. Stir to mix all the ingredients and make sure the soup base has dissolved. Add the chili, bell pepper, celery, and onion and continue to heat. When the water begins to boil, remove pan from heat and add the quick grits while continuing to stir. The vegetables will prevent the grits from making lumps. Return pan to heat on simmer and stir for about one minute. Cover and cook five minutes more, stirring occasionally. After the six minutes, add the sausages and cheese. This will cool the mixture down so that the eggs can be added. Add the 1/4 cup water to the eggs, to temper the eggs. Add the watered down eggs to the grits and stir to combine thoroughly. Pour this mixture into a casserole dish and add more cheese on top. I use a Corningware dish, which has a lid. Cover and bake at 360° for 35 minutes. Uncover and bake 10 minutes more. After removing from oven, recover the pan and allow to rest for 5 minutes before serving. Yield: 4 servings Note: Sometimes I sauté the onion in the butter first, but it is not necessary, unless you want an extremely mild onion flavor. I also use dried bell pepper if I do not have fresh on hand. I make this recipe frequently, as it reheats well, and so we can have it on two days, since there are only two of us....See More- PRO
4Heidesign
8 years ago
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