I can't remember when I began inventing egg casseroles. Years ago, certainly, and more regularly, as often as once a week, over the past two or three years. Each casserole uses a dozen eggs and a 7-8 ounce bag of grated cheese, providing six servings. Packed solid with chicken andouille sausages (slightly spicy), something green (baby spinach, asparagus or green pepper), and something brown (sliced mushrooms, potatoes, butternut squash), along with spices of your choice (jalapeño flakes, thyme, parsley, basil, black pepper) and any kind of cheese (Mexican blend, mozzarella, cheddar), these egg casseroles will carry you through a week of breakfast, lunch or dinner. And you can bake them ahead, the night before, and reheat in the microwave for breakfast with houseguests the next morning.
Egg and cheese casserole
Serves 6.
Ingredients
Cooking spray (PAM)
2 Tbsp butter
16 oz chicken andouille sausage, sliced
1/2 onion, peeled and diced
5 oz baby spinach, washed and dried (or any green vegetable)
8 oz sliced fresh mushrooms (or any brownish vegetable)
1 tsp jalapeño flakes
1 Tbsp thyme
12 large eggs
7 oz shredded Mexican cheese mix (or any shredded cheese)
1/4 tsp fresh black pepper
Directions
Preheat the oven to 375°F. Spray a 9x13 casserole dish with cooking spray, and set aside.
In a large nonstick frying pan, heat the butter. Add the sausage and sauté over low-medium heat for 5-10 minutes, until the sausage is lightly browned. Add the onion, green and brown vegetables, and sauté for 3-4 minutes. Stir in the jalapeño flakes and thyme. Remove from heat, and set aside.
In a large bowl, whisk the eggs until fluffy. Stir in the cheese and black pepper.
Spray the casserole dish with cooking spray, and spread the cooked sausage and vegetables in the bottom. Pour the egg mixture over the vegetables, and stir gently to bring some of the vegetables to the surface.
Bake uncovered at 375F for 35 minutes, until the eggs are puffed and brown around the edges. Remove casserole from the oven, and let it set for 5-10 minutes before serving. (Can be made ahead and refrigerated, and served cold, at room temperature, or warmed.)