Breakfast Casserole, Revisited

I started getting into breakfast casseroles as the ideal “grab and go breakfast” towards the end of last summer. After a few months of experimentation, I’ve found a few tricks that lead to (near) casserole perfection:

  1. Use a 13×9 pan. For awhile, I struggled with casseroles in 8×8 pans that took forever to bake in the middle and ended up with the dreaded styrofoam-y eggs on the edges. After finding this recipe from Multiply Delicious and embracing the larger baking dish, I have said (a very enthusiastic) “Farewell!” to runny middles and packing material edges.
  2. Shred your sweet potato. Little chunks of sweet potato are fine, but the shredded sweet potato makes a nicer consistency for eating. Or, it could be, that when one is consuming sweet potatoes all. the. time. it hides it a little bit and makes it more of “oh, there’s sweet potato in this, cool” than “yep, eating sweet potatoes. again.” That distinction totally makes sense, right?…
  3. Use a flavorful sausage (in my world this is code for “spicy!”). Okay, this one’s just personal preference, but, if you use a nicely flavored sausage, it helps to add a little bit of excitement to the overall dish without overwhelming the other flavors or requiring much additional seasoning.
  4. Frozen greens, all the way. I hate chopping spinach leaves (even worse? washing them. blech!). Thawing out some frozen greens works fabulously in a casserole, and skips that tedious step.

The following recipe is the general template I follow these days. Breakfast casseroles are ideal for using up odds and ends of vegetables and meats that are languishing in the refrigerator, so do not feel rule-bound in any way shape or form. Play with spices and veggies to keep breakfast interesting!

Breakfast Casserole
Serves 6

  • 1 lb. sausage of choice (I love hot Italian or chorizo)
  • 1 large onion, diced or sliced thinly
  • 1 large sweet potato, peeled and shredded
  • 1/2 lb. frozen spinach, thawed
  • 12 eggs, scrambled
  • Butter
  • Salt & Pepper
  1. Preheat your oven to 350 and use your butter to grease a 13×9 pan.
  2. Heat a skillet over medium heat and cook the sausage until brown. Remove cooked sausage from pan, making sure to leave all that tasty fat! Throw in the onions and saute for a few minutes. Add in the sweet potatoes and cook until everything is softened.
  3. Scramble your eggs with a little bit of salt and pepper.
  4. Layer the sweet potatoes on the bottom of your baking dish. Top with cooked sausage. Layer the greens on top of this (sometimes you’ll end up getting a beautiful, tri-color casserole in the end…and sometimes not). Last, pour the egg mixture evenly across the dish.
  5. Bake for 30-35 minutes, or until set.
  6. Eat! (And slice and store for easy breakfasts throughout the week).

How to mix it up? Add mushrooms; top with tomato slices; throw your cheese of choice into the mix; leeks instead of onions; kale instead of spinach; shredded zucchini instead of sweet potato…

What’s your favorite breakfast casserole combination?

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One thought on “Breakfast Casserole, Revisited

  1. Pingback: WLC Week 8 – Shop, Prep, and Eat! | Solidarity Eats

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