Egg Casserole with Saucí Romesco
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.)