Sunday, October 31, 2010

Not Your Average Egg...






















Well, are you hungary yet? If not, you've either just eaten a big meal, or I take bad pictures...or both.

Our daughter Jen, her husband and our b-e-a-u-t-i-f-u-l granddaughter were here this weekend and I made them egg casserole for breakfast. (My husband actually does all of the cooking in our house - I only cook to impress company.)

Jen asked for the recipe and I thought "Great! This is a great way to further procrastinate on my 'Verna' progression! (As in not progressing.) Instead of giving it to her - I'll just blog it!" So, here ya go...

Ingredients:
6 slices of bread (cubed) - I like to use potato bread
6 large brown eggs - OK, OK, white is fine too
2 cups of 2% milk
1/2 cup aerosol whipped cream - I prefer extra creamy (exact measurement not critical)
1 lb tube of Bob Evans original sausage - I know, I know, the arteries...
1 cup shredded cheddar cheese
1/2 cup dry chopped onion - in the spice section at your grocery store
1 small red bell pepper (cut into tiny squares) - don't want to freak out the kids...
1/2 tsp vanilla - yes, really
buttered sheet cake baking pan or smaller - not too big or it will come out too flat

Note: This is a recipe you prepare the night before, and then bake the following morning for breakfast or brunch.

Prepare in this order:

Precook the sausage into crumbles the size of small marbles - remove the sausage from the pan and set aside. Keep the pan with its drippings in it and add the red bell pepper (already cut up).

On low heat, spread out the pepper to evenly cook. Add 1/4 tsp of sugar to the top of the peppers. This will sweeten the peppers. (Peppers have a tendancy to "overwhelm" a recipe once in it - this reduces that effect and adds just the right flavor.)

While your peppers are cooking on low, blend your eggs, milk, shredded cheddar, chopped onion, and vanilla. (Time to turn over the peppers to cook on the other side.)

Add the bread cubes and make sure it's mixed evenly. Add your sausage (separately), and reblend evenly.

Pour mixture into the baking pan and even out. Take your now-cooked red pepper squares and evenly dispurse them across the top of the mixture in the pan. Use a butter knife to push each one into the mixture to varying depths. Sprinkle a little shredded cheddar over the top for fun.  

Cover with plastic wrap and keep in the frig overnight. This is very important. It allows these different flavors to merge in a way that they can't do if stuck right into the oven.

The next morning, preheat your oven to 300 degrees F. Go fix your cup of coffee and if you need them, put your glasses on!...

Place baking pan in oven at 300 degrees and set the timer for 30 minutes. At the end of 30 minutes, pick up the pan with two hands (using pot holders please), and see if the mixture moves easily back and forth in the pan with a slow rocking motion. If it does, it's not done. Check every 5 minutes thereafter until the center solidifies - don't let it get too brown on the top. (It may be a little loose in the very center when done but will harden up once it sits out for 5-10 minutes.) Don't forget there is melted cheese in there - it may not mean the eggs are not done.

Once it sits out of the oven for 5 to 10 minutes, it is ready to cut into squares for serving. Depending on the size of square cut, use a spatula or broad fork to remove each piece. These squares reheat in the microwave beautifully the following day - or freeze leftover squares in individual ziplocks for another day.

Bon Appetite! (Did I spell that right?!)

2 comments:

  1. Yummy! Thank you for the recipe (and I'm happy to further your procrastination anytime!) :) We had a wonderful weekend and even talked about how delicious this was on the way home! Love you!

    ReplyDelete