Why It Works
- Sautéeing the sausage and greens earlier than including them to the casserole ensures they’re totally cooked and removes extra moisture.
- Including shredded Gouda cheese, bitter cream, and half-in-half to the eggs creates a wealthy custard-like filling.
Savory, hearty, and filled with taste, a well-made breakfast casserole is nice for feeding a crowd. The perfect breakfast casserole must be creamy and filled with flavorful add-ins, and straightforward to slice into neat parts. Sadly, I’ve had some significantly dangerous egg casseroles in my previous—ones which are so overcooked and rubbery, you might fling them throughout the room like a frisbee. That is why I recognize a very good recipe for breakfast casserole, like this one from our Birmingham-based check kitchen colleague Elizabeth Mervosh.
Mervosh baked up numerous casseroles to created this flavorful egg, vegetable, cheese, and sausage model that’s positive to impress everybody at your subsequent household gathering or brunch. She gussies up her casserole with a considerate mixture of components like Italian sausage, earthy mushrooms, vibrant sun-dried tomatoes, garlic, onion, and heaps of contemporary spinach. It’s all folded with shredded melty cheese (Gouda or cheddar) earlier than being mixed with the eggs and baked.
The casserole is simple to make and could be ready forward of time, so that you don’t must get up on the break of daybreak simply to get breakfast on the desk. Listed below are just a few suggestions for a savory breakfast casserole that is extraordinarily satisfying, not soggy, greasy, or underseasoned.
Severe Eats / Fred Hardy
4 Necessary Steps to Assure a Nice Savory Breakfast Casserole
1. Pre-cook the sausage and greens. Eggs cook dinner shortly—far too quick for fillings to do a lot past heat up a bit by the point the eggs are totally cooked. So the important thing to a terrific sausage- and vegetable-loaded egg casserole is to cook dinner your fillings beforehand. We begin by cooking the sausage, then set it apart earlier than sautéeing the mushrooms and onions within the rendered sausage fats—this fats and and the fond left behind within the skillet from the sausage imbue the mushrooms and onions with porky, salty taste. The opposite aromatics and greens, together with sun-dried tomatoes, garlic, and contemporary spinach, are added after the mushrooms and onions. Sautéing the sausage and greens not solely makes them tender and helps them develop a strong taste, however cooking the fillings drives off extra moisture, making certain a creamy— not watery—casserole.
2. Load up on the dairy. It may be difficult to make sure baked eggs in a big casserole dish are evenly cooked from edge to edge. The eggs can simply overcook and switch rubbery. To make sure the eggs stay tender as soon as baked, we whisked a hearty quantity of half-and-half (or entire milk, if you happen to favor) and bitter cream into the egg combination till totally mixed. The added fats from the dairy leads to a creamier custard-like filling.
3. Make it simpler by constructing it proper within the casserole dish. We wished to make this casserole as simple as potential to arrange with out sacrificing taste. That’s why we don’t skip sautéing the add-ins as described above—the time financial savings are simply not value it. However one shortcut we do encourage is skipping the blending bowl and easily combining all of the casserole components instantly within the baking dish so there’s one much less bowl to wash up.
4. Customise it. This egg casserole is well adaptable, so be happy to check out your favourite add-ins or swaps. You possibly can omit the pork sausage fully or swap it for turkey or veggie sausage. Any cheese that shreds and melts simply, akin to Gruyère or Monterey Jack, can even work properly right here. Kale could be swapped in for the spinach and tomatoes could be added as properly (simply remember to cook dinner these components first to take away extra moisture, identical to you’d with the spinach). To make it heartier, fold in some roasted potatoes, candy potatoes, or root greens. (Leftover cooked greens work properly too.) Get inventive and do not forget that past breakfast this savory egg dish additionally makes an exquisite lunch or dinner.
The recipe was developed by Elizabeth Mervosh; the headnote was written by Leah Colins.
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