Yield: 4-5 servings
Time: 15 minutes prep, 30-45 minutes cook
Easy, delicious make-ahead breakfast, snack or meal. This is like an even easier version of a Frittata or Spanish Tortilla, it can be made low-carb, vegetarian, or just about any way you like, the endless variations keep it interesting.
This is kind of my “half” recipe, and works great in an 8×8″ pyrex dish I have. I have often made a double version in a 9×13″, but what I like about this is I can make more varieties as it dwindles quickly in the fridge.
I have always loved making Frittatas or Spanish Tortillas, and those were my original introduction to Romesco sauce, a former-chef teaching colleague would make them for all occasions and have his students learn how to make Romesco. I caught the bug and for 20 years before starting Saucí, I made Romesco, and often with a Frittata.
This egg casserole is pretty similar, but comes together a little faster with fewer ingredients, and involves only baking (sometimes I make my Frittatas the old-fashioned way- start on the stove top, move to the broiler). This 8×8″ version comes out to a nice thickness.
Of course, the ingredients, choice of cheese or toppings is completely variable and you can have fun with it! Below happens to be a recent one I made. (*Note: in this particular one, I made my own chicken thigh breakfast sausage, which I won’t go into detail here, but basically used garlic, sage, fennel, thyme, cloves, coconut sugar, salt and pepper.)
Ingredients:
- 6 eggs
- ½ lb Breakfast sausage
- 2-3 tbsp goat cheese, crumbled
- ½ cup oat milk
- 1 medium onion
- 1-½ cups of spinach, chopped
- ½ cup shredded cheddar, for topping
- 1-2 tbsp Saucí Romesco per serving
Preparation:
- Whisk the eggs together with the oat milk
- Preheat the oven to 350 deg.
- Brown the sausage in a large skillet on medium high heat. If using pork, drain off most of the grease, set aside to cool.
- Sauté the spinach in the same pan, adding some butter if needed, and set aside.
- In a large bowl, combine the sausage, onion, spinach and goat cheese crumbles and pour into a greased 8×8″ pyrex dish.
- Pour the eggs over the sausage mixture, use a spatula to move things around, allowing the egg to run under and among the other ingredients. Top with the shredded cheese if desired.
- Bake 30-45 min until golden brown, the eggs should be set and the center not jiggly, a knife or skewer should come out clean when inserted. Alternatively, you can cover with foil, bake for 15min, then uncover and finish another 20 min or so.
- Remove, let cool down a bit, then either remove from the baking dish, or just slice and eat right out of it. Keep in the fridge for up to a week, if it lasts that long.
- Serve with 1-2 tbsp Saucí Romesco.
Note: More or less doubling everything should get you to a 9×13″ baking dish though it’ll be slightly less thick.