Egg Casserole with Saucí Romesco

Mick Follari

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:

  1. Whisk the eggs together with the oat milk
  2. Preheat the oven to 350 deg.
  3. Brown the sausage in a large skillet on medium high heat. If using pork, drain off most of the grease, set aside to cool.
  4. Sauté the spinach in the same pan, adding some butter if needed, and set aside.
  5. In a large bowl, combine the sausage, onion, spinach and goat cheese crumbles and pour into a greased 8×8″ pyrex dish.
  6. 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.
  7. 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.
  8. 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.
  9. 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.