CAPRESE BAKED EGG MINI-CASSEROLES

When senior pulled out a package of hot dogs, I knew it was time to put away my edits and hop on dinner. He did grill those dogs, but my tasty, easy-to-make casseroles made it to the dinner table first. And guess what became leftovers? Yeah 🙂

Spray olive oil

2 cups croutons (I used Texas Toast brand)

2 medium tomatoes, chopped

1-1/2 cups grated mozzarella cheese, divided

1/2 tsp dried basil

8 eggs

sea salt

pepper

1/4 cup half and half

1 tsp minced parsley

1) Preheat oven to 350 degrees; coat bottoms and sides of 4 mini-casserole dishes with spray olive oil

2) Evenly divide ingredients between casseroles in this order: croutons, tomatoes, cheese (reserving 1/2 cup for topping), basil, eggs (2 each), dash of salt and pepper, half and half, parsley, and cheese (reserved 1/2 cup)

3) Bake 7-8 minutes; turn on broiler and bake additional 4-5 minutes until eggs set to your taste; enjoy!

Serves: 4

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EGGS FLORENTINE CASSEROLE

Not to brag, but this Eggs Florentine Casserole was amazingly good! And not at all hard to make. If you like Eggs Florentine Benedict, this should do it for you. It certainly did it for our family. Thumbs up, up, up, up!

Eggs Florentine1Eggs Florentine2

4 tbsp butter

1/3 cup all-purpose flour

2 cups milk

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

3/4 cup grated swiss cheese, divided

6 eggs

4 slices bacon (I used turkey bacon), chopped

1-1/2 cups onion, diced

3 cups fresh spinach, chopped

1 large tomato, sliced thin

1) Place oven rack about one-third from bottom and preheat oven to broil

2) To medium-sized saucepan, add butter and melt over medium heat; sprinkle flour over butter and whisk 1 minute; gradually add milk, whisking between each addition until consistency is smooth; whisk in mustard, salt, pepper, and half the cheese (reserving half for topping); remove from heat and set aside

3) Add water to medium-sized saucepan and bring to a boil; reduce heat to medium and gently add eggs; cook to desired doneness (I cooked 7 minutes for a slightly runny yolk); remove from heat, drain water, and set aside

4) To large skillet over medium-high heat, add chopped bacon and cook 5 minutes, stirring often; add onions and cook additional 5 minutes until softened; stir in spinach and immediately remove from heat

5) Place tomato slices in bottom of large casserole dish and spoon bacon-spinach mixture over top

6) Peel eggs, cut in half, and place cut-side down on bacon-spinach mixture; pour sauce over eggs and sprinkle reserved cheese on top; bake in oven 5-7 minutes until bubbly and golden brown (keep a close eye on it); remove from heat, let sit 5 minutes, and serve

Servings: 4-6

BLACK BEAN AND KIELBASA HUEVOS RANCHEROS

After last night’s filling Cranberry-Apple-Balsamic Pork Tenderloin, I decided to go light on the meat for tonight’s dinner. This easy and fabulous dish features eggs, black beans, and a bit of sausage. So very tasty, and so very gone.

Black Bean and Sausage Huevos Rancheros

4 corn tortillas cut into 1/2″ strips

olive oil spray

sea salt

ground black pepper

8 oz kielbasa sausage, diced

1-16 oz jar salsa

1-15 oz can black beans, drained and rinsed

8 eggs

1 cup grated sharp cheddar cheese

1 tbsp finely diced mild jalapenos

1) Preheat oven to 450 degrees

2) Spread tortilla strips on baking sheet, lightly spray with olive oil spray, and sprinkle with salt and pepper; bake in oven 4-5 minutes until lightly golden; set aside; preheat oven to broil

3) Generously spray large broil-safe skillet (I used cast iron) with olive oil spray and heat over medium-high; add sausage and cook 3-4 minutes, stirring often, until sausage is lightly browned on both sides; reduce heat to medium, stir in salsa and black beans, and cook 5 minutes until heated through

4) Carefully break eggs evenly across salsa-black bean mixture; reduce heat to low, cover skillet with lid, and cook 10-12 minutes until whites of eggs are nearly opaque; sprinkle with cheese and transfer skillet to oven; broil 2-3 minutes until cheese bubbles and eggs are set to your preference; remove from oven, sprinkle tortilla strips and jalapenos across top, and serve

Servings: 4-6

SCRAMBLED EGG BREAKFAST CASSEROLE

During Junior’s visit home, he not only bemoaned his cafeteria’s scrambled eggs (obviously nothing like mine) but said he misses my breakfast casseroles. Since he was home for just the one breakfast, I decided to give him scrambled eggs and a breakfast casserole–in one dish. A resounding success!

Scrambled Breakfast Casserole

spray olive oil

12 eggs, divided

1/4 cup water

1 tbsp butter

4 cups 1″ cubed bread (I used 2 large ciabatta rolls)

1 cup small dice ham

1 cup chopped spinach

1 cup grape tomatoes

1 cup half-and-half

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup grated Colby-Monterey Jack cheese

1) Preheat oven to 350 degrees; lightly oil large casserole dish with spray olive oil

2) In medium-sized bowl, beat 6 eggs (reserving 6 eggs) with water until well-combined

3) Heat butter in large skillet over medium heat; pour egg-water mixture in skillet and cook, stirring eggs to scramble; when lightly cooked through, remove from heat and set aside

4) Scatter bread cubes over bottom of casserole dish; top with scrambled eggs, ham, spinach, and tomatoes; set aside

5) In medium-sized bowl, beat reserved 6 eggs with half-and-half, salt, and pepper until well-combined; pour over casserole and top with 1/2 cup cheese (reserving 1/2 cup); cover and refrigerate 1-2 hours or overnight; bake in oven 45-50 minutes until eggs sets; scatter reserved 1/2 cup cheese over top and bake additional 3-4 minutes until cheese melts; serve

Servings: 6-8

SMOKED SALMON-TOMATO-CHIVE MINI FRITTATAS

Junior Too grimaced when he saw me beating eggs with half-and-half (he’s not big on eggs), so I decided to make this egg-based meal special for my seafood lover by bypassing ham in favor of smoked salmon. Score! Both he and Senior devoured this tasty frittata, and though I would have preferred ham, I didn’t leave much on my plate either. Note: If you don’t own mini-casserole dishes, bake in a large casserole dish for an additional 15-20 minutes or until eggs are set.

Smoked Salmon-Tomato-Chive Mini Frittata

spray olive oil

1 cup grape tomatoes, halved

2 tbsp chopped fresh chives

2 tbsp chopped fresh parsley

1/4 tsp dried oregano

1 cup shredded Italian 6-cheese blend, divided

6 oz smoked salmon, flaked

8 eggs

3/4 cup half-and-half

1/2 tsp sea salt

1/4 tsp ground black pepper

1) Preheat oven to 425 degrees; oil 4 mini-casserole dishes with spray olive oil

2) Layer ingredients, dividing equally between casserole dishes: tomatoes, chives, parsley, oregano, 3/4 cup cheese (reserving 1/4 cup for topping), and salmon; set aside

3) In medium bowl, whisk together eggs, half-and-half, salt, and pepper; pour over tomato-smoked salmon layers; bake in oven 20-25 minutes until eggs are set; sprinkle reserved 1/4 cheese over frittata and bake additional 2-3 minutes until cheese melts; enjoy!

Servings: 4

CHECKERED EGG SOUFFLE CASSEROLE

Obviously, cheese plays a starring role in my family’s diet, so what better way to pay tribute to the ooey gooey delight than to decorate this moist and fluffy egg casserole with diamonds of cheese? Best of all, it’s as tasty as it is lovely.

Checkered Egg Souffle Casserole

6 large eggs

1 tsp dry ground mustard

1 tsp sea salt

1/2 tsp ground black pepper

3-1/2 cups milk

1-1/2 cups ham, sliced thin and chopped

8 oz sharp cheddar cheese, grated

1 large red bell pepper, coarsely chopped

2 green onions, sliced thin

10 slices white bread, crusts removed and sliced into 1″ squares

4 oz sharp cheddar cheese (square log), sliced into 10 pieces

4 oz white cheddar cheese (square log), sliced into 10 pieces

1) Preheat oven to 350 degrees

2) In large bowl, beat eggs, mustard, salt, pepper, and milk; stir in ham, grated cheddar cheese, red bell pepper, and green onions; gently mix in bread

3) Pour egg/bread mixture into lightly oiled 9×13″ baking pan and bake 60-70 minutes until egg mixture sets

4) Remove casserole from oven and arrange sharp and white cheddar cheese squares in diamond pattern as pictured; return casserole to oven and bake 5-8 minutes until cheese melts; serve it up

Serves: 6-8

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 05/11/12.

EGG, BACON, AND HASH BROWN SKILLET CASSEROLE

Since much of today has been one headlong rush to get out the word about my FREE medieval time travel romance, DREAMSPELL, it’s time for a little sanity– aka “Food.” I’ve been getting a bit lax on weekends, so I thought I’d make up for it this past Sunday by concocting something extra tasty for my guys. All the best breakfast ingredients are in here: eggs, bacon, hash browns, and cheese times two. Better yet–well, not really, but it’s up there–this breakfast-y casserole cooks up relatively fast. And is gone in under 15 minutes!

4 tbsp olive oil

4 slices bacon (I used turkey)

1/2 medium onion, diced

4 cups frozen Southern-Style diced hash browns, thawed

2 tbsp minced parsley, divided

sea salt

ground black pepper

6 eggs

3 Campari tomatoes, diced (about 1 cup)

1/2 cup grated cheddar cheese

1/2 cup grated monterey jack cheese

1) Preheat oven to broil

2) In large skillet (I used cast-iron) over medium heat, heat olive oil; add bacon and cook 2 minutes each side until just crispy; remove from skillet and drain on paper-towel-lined plate

3) To skillet, add onion and cook 3 minutes; add diced hash browns and, stirring often, cook 6-7 minutes until hash browns begin to crisp up; stir in 1 tbsp parsley (reserving 1 tbsp) and lightly season with salt and pepper; reduce heat to low

4) With the back of a large spoon, make 6 light depressions in hash brown mixture (5 around outer edge and 1 in center) ; crack one egg in each depression; chop bacon and sprinkle over casserole, followed by tomatoes and cheddar cheese; cook five minutes; transfer skillet from stove top to oven; broil 2-3 minutes until eggs set to preferred consistency; remove casserole from oven, sprinkle with monterey jack cheese and reserved 1 tbsp parsley; serve with a pretty side of sliced fruit

Servings: 4-6