The Best Casserole Cookbook Ever (11 page)

For breakfast or brunch, a side of sliced fresh oranges, drizzled with a little balsamic vinegar, complements this egg-based casserole beautifully. Serve it with
Cinnamon Bubble Bread
.

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6 tablespoons tomato salsa (mild or medium)

1 can (14 ounces) artichokes, drained, rinsed, and chopped

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cup shredded sharp Cheddar cheese

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cup shredded Monterey Jack cheese

10 large eggs

1 cup light sour cream

6 tablespoons grated Parmesan cheese

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1. Preheat the oven to 350°F. Coat 6 individual ovenproof dishes (6 to 8 ounces each) or one shallow 2-quart casserole with cooking spray.
   
2. Spread 1 tablespoon salsa in the bottom of each dish or all 6 tablespoons over the bottom of the large casserole dish. Spread the artichokes evenly over the salsa. Top with the shredded Cheddar and Monterey Jack cheeses (2 tablespoons each for the individual dishes).
   
3. Whisk the eggs and sour cream together, pour over the cheese in the dish(es), and top with the Parmesan. (At this point the dish(es) can be covered and refrigerated for up to 12 hours. Add 5 to 10 minutes to the baking time.)
   
4. Bake, uncovered, for 30 to 35 minutes or until set. Serve warm.
   

The chile-wrapped Monterey Jack cheese gives this omelet a Southwestern flavor. Serve it as a simple main dish for lunch or brunch.

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pound Monterey Jack cheese

1 can (4 ounces) whole peeled green chiles

6 large eggs, separated

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cup all-purpose flour

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teaspoon salt

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1. Preheat the oven to 400°F. Butter a shallow 2-quart casserole or an 8-inch square baking dish.
   
2. Cut the cheese into strips
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   inch thick and 3 inches long. Remove and discard the seeds from the chiles. Cut each chile lengthwise into 3 strips. Wrap a chile strip around each piece of cheese; set aside.
   
3. In a large bowl, beat the egg whites with an electric beater until soft peaks form. Without washing the beaters, in a small bowl, beat the egg yolks until creamy. Beat in the flour and salt.
   
4. Fold the egg whites into the yolk mixture. Spread half of the egg mixture in the bottom of the buttered casserole. Top with the chile-wrapped cheese. Add the remaining egg mixture.
   
5. Bake, uncovered, for 15 to 20 minutes, or until set.
   

This is so quick to put together, it could become a favorite breakfast when you have overnight guests.

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8 large eggs, beaten

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pound mushrooms, sliced

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cup chopped green onions (green and white parts)

4 slices bacon, cooked and diced, or
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cup diced cooked ham

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pound shredded cheese, such as Cheddar, Swiss, or Jarlsberg

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1. Preheat the oven to 350°F. Coat a shallow 1-quart shallow casserole with cooking spray.
   
2. In a large bowl, whisk together the eggs, mushrooms, green onions, bacon, and cheese. Pour the mixture into the dish and bake, uncovered, for 20 minutes, or until set. Cut into squares to serve.
   

In Spain this is called a potato tortilla, and it is often served in little squares on the tapas table. We think it is also a tasty breakfast dish. It’s a great way to use leftover cooked potatoes.

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6 large eggs

2 cups peeled and cooked potatoes, cut into
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-inch dice

1 small onion, finely chopped

1 green pepper, minced

12 green stuff ed Spanish olives, sliced

1 teaspoon salt

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pound cooked ham, cut into
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-inch cubes

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1. Preheat the oven to 350°F. Coat a 9-inch round pie pan with cooking spray.
   
2. In a large bowl, beat the eggs until fluffy. Stir in the remaining ingredients and turn into the prepared pan.
   
3. Bake, uncovered, for 40 to 45 minutes, until the center is set. Cut into wedges to serve.
   

This comes together in a flash! The butter melts in the baking pan in the oven while the oven preheats. Meanwhile, you quickly stir up the egg mixture. The green chiles and chili powder give this a Southwestern twist.

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4 tablespoons butter

10 large eggs

2 cups cottage cheese

1 pound Monterey Jack cheese, shredded

2 cans (4 ounces each) chopped green chiles

1 tablespoon chili powder

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cup all-purpose flour

1 teaspoon baking powder

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teaspoon salt

Sour cream for serving

Tomato salsa for serving

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1. Preheat the oven to 350°F. Melt the butter in a 9-by-13 inch baking dish in the oven as it preheats. Remove the pan from the oven before the butter browns.
   
2. Beat the eggs until foamy. Mix in the cottage cheese, Monterey Jack cheese, chiles, chili powder, flour, baking powder, and salt.
   
3. Turn the mixture out into the dish with the melted butter and bake, uncovered, for 45 to 50 minutes, until the center is set. Let stand for 10 minutes before cutting. Serve with sour cream and salsa to spoon over individual servings.
   

This is reminiscent of an egg dish we enjoyed in New Orleans years ago at Brennan’s Restaurant. It can be assembled ahead of time and refrigerated overnight.

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3 tablespoons butter at room temperature

1 package (10 ounces) chopped frozen spinach

3 tablespoons all-purpose flour

1
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cups milk, heated

4 large eggs, poached (see
Poaching Eggs
)

1 teaspoon salt

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teaspoon pepper

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cup grated Parmesan cheese or shredded mild Cheddar cheese

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1. Preheat the oven to 400°F. Butter a shallow 1
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   -quart casserole with 1 tablespoon of the butter.
   
2. Cook the spinach according to package instructions and drain well.
   
3. In a small saucepan, over medium-high heat, melt the remaining 2 tablespoons butter. Blend in the flour and gradually whisk in the milk, stirring constantly, until thickened and bubbly.
   
4. Spread out the spinach in the prepared dish. Arrange the poached eggs over the spinach and pour the white sauce on top. Sprinkle with the salt, pepper, and cheese. (At this point the casserole can be covered and refrigerated. Add 10 minutes to the baking time.)
   
5. Bake, uncovered, for 3 to 5 minutes, or until the cheese is melted.
   

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NOTE:
To poach eggs, bring 2 inches of water to a simmer in a large skillet. Crack the eggs, one at a time, into a saucer. Slide the eggs, one at a time, into the simmering water. Baste the eggs with the boiling water and cook until done to your liking, about 3 minutes. With a spatula, lift the eggs from the water.

This savory custard could be served for brunch or supper. Add a green or fresh fruit salad, freshly baked muffins, and hot coffee for a winning menu!

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1 tablespoon butter, plus extra for the dish

4 slices bacon

8 green onions, thinly sliced (white and green parts)

1 pound mushrooms, sliced

8 large eggs

1 cup milk

1 teaspoon salt

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teaspoon pepper

2
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cups shredded Cheddar cheese

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1. Preheat the oven to 350°F. Butter a shallow 2-quart casserole.
   
2. In a large skillet, cook the bacon until crisp; drain well and crumble. Add the green onions and the 1 tablespoon butter to the pan and cook for 2 minutes, stirring. Add the mushrooms and cook for 2 to 3 minutes more, then remove from the heat.
   
3. In a medium bowl, beat the eggs, milk, salt, and pepper together. Stir in the cheese and the mushroom mixture. Pour into the prepared dish and bake, uncovered, for 30 to 35 minutes, or until puffed and set.
   

A frittata is a perfect way to use vegetables left over from last night’s supper. Add them to the vegetables already in this colorful frittata. Make this tasty egg dish in just minutes for breakfast or for a brunch main dish.

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3 tablespoons butter

1 cup mushrooms, sliced

1 medium onion, chopped

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medium red bell pepper, cut into 1-by-
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-inch strips

4 cups broccoli florets, blanched (see
Blanching Broccoli
)

1 cup leftover cooked vegetables, such as peas, beans, or carrots (optional)

9 large eggs

1 teaspoon salt

1 cup shredded Cheddar cheese

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1. Preheat the broiler. Melt the butter in an ovenproof, nonstick 10-inch skillet until sizzling. Add the mushrooms, onion, bell pepper strips, broccoli, and leftover vegetables, if using. Cook over medium heat until the mushrooms and onion are tender and the vegetables are hot, 3 to 4 minutes.
   
2. Beat the eggs and salt in a large bowl until frothy and pour into the skillet with the vegetables. Cook over medium heat, lifting slightly with a spatula to allow the uncooked portion to flow underneath, until the eggs are almost set, 3 to 4 minutes.
   
3. Sprinkle with cheese.
   
4. Broil about 8 inches from the heat until the cheese is melted and the eggs are set, 3 to 4 minutes.
   

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NOTE:
To blanch broccoli florets, bring a pot of water to a boil. Drop the florets into the water and cook for 1 to 2 minutes, until bright green.

Cheese is the backbone of the Scandinavian breakfast and brunch, and this omelet is made with nutty Norwegian Jarlsberg. It’s really quick to make!

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4 large eggs

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cup water

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teaspoon salt

2 tablespoons butter

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cup sliced green onions (white and green parts)

1 cup diced cooked ham

1 red bell pepper, seeded and cut into rings

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pound Jarlsberg cheese, cut into 1-inch cubes

Chopped parsley for garnish

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1. Preheat the oven to 400°F.
   
2. In a medium bowl, whisk together the eggs, water, and salt. Melt the butter in a heavy flameproof shallow casserole or gratin dish over medium heat. Sauté the green onions, ham, and bell pepper for 3 to 4 minutes, until the green onions are bright green and the pepper is hot. Pour the egg mixture over them and sprinkle with the cheese cubes.
   
3. Bake, uncovered, for 15 to 20 minutes, until the egg mixture is set and the cheese is melted. Garnish with chopped parsley.
   

This easy casserole is so quick to assemble, you can probably put it together while the oven preheats!

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12 large eggs, lightly beaten

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cup all-purpose flour

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teaspoon baking powder

10 ounces lean pork or turkey breakfast sausage, cooked and crumbled

2 cups shredded Monterey Jack cheese

1
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cups low-fat cottage cheese

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pound mushrooms, sliced

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1. Preheat the oven to 375°F. Butter a 9-by-13-inch glass baking dish.
   
2. In a large bowl, mix the eggs, flour, and baking powder. Stir in the sausage, shredded cheese, cottage cheese, and mushrooms.
   
3. Pour the mixture into the prepared baking dish and bake, uncovered, for 30 to 35 minutes, until set.