ISO: ISO: Delicious Breakfast Casserole with no Carbs?

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richard-in-cincy

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I'm hosting house guests this weekend who have an 8:30 call for a rehearsal on Saturday morning. I'm supposed to supply breakfast so I thought I'd do a casserole the night before since time will be so short in the morning (and NOT being a morning person). But they all contain bread and potatoes that I looked at.

I've got all sorts of low-carbers and full-carbers, so I thought I could do a protein casserole and serve bagels on the side.

But then, I could just fry up a mess of bacon and sausage the night before and reheat it in the oven while I scramble some eggs, like how long would that take? Probably less time than it takes a casserole to bake. LOL

Anyway, if anyone has any interesting and unusual twists on this, I'm all eyes.

 
Hi Richard, how about a frittata? I have a recipe for "Frittata with Parmesan and Herbs "

from Cook's Illustrated, which I haven't tried yet, but it sounds very good. It's basically eggs, Parmesan, fresh herbs, onion, etc. Let me know if you want me to post it.

 
How about frittates? cook quicker, good at room temp,some with meat and low carb veggies-

mushrooms, spinach, or??? You could have veggies chopped, cheese grated, meats cooked and chopped; toss in oven while you get dressed.
Pretty much use amounts you use for quiche-sorry, you know that.

 
Too funny, was typing at same time and stopped to look up spelling, spell check says

.....tatas and Italian cookbook says ....tates?
OCD and AR strikes again!
Must go arrange something.

 
Not really a casserole but these are nice. Rec: Baked Eggs and Mushrooms in Ham Crisps

Not very time or labor intensive either.

Baked Eggs and Mushrooms in Ham Crisps
Active time: 45 min Start to finish: 1 1/4 hr

3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche or sour cream
1 tablespoon finely chopped fresh tarragon
12 slices Black Forest or Virginia ham (without holes; 10 oz)
12 large eggs

Garnish: fresh tarragon leaves
Accompaniment: buttered brioche or challah toast
Special equipment: a muffin tin with 12 (1/2-cup) muffin cups

Preheat oven to 400̊F.

Prepare mushrooms:
Cook mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes. Remove from heat and stir in crème fraîche and tarragon.

Assemble and bake:
Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups). Divide mushrooms among cups and crack 1 egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

Cooks'note: The eggs in this recipe are not fully cooked, which may be of concern if salmonella is a problem in your area.

Makes 6 servings.

Source: 2/02 Gourmet Entertains

Pat’s note: These were yummy. My eggs were rather small so they cooked a bit more than I would've liked. Next time will bake them less. Also, I used a little dried tarragon instead of fresh but for those who don't care for tarragon you could easily substitute something else.

Other reviews here:
http://www.epicurious.com/recipes/recipe_views/views/106150

And here....read the reviews:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23363,00.html

http://www.epicurious.com/recipes/recipe_views/views/106150

 
Rec: Mini Frittatas A friend made these recently for a Sunday brunch and they were quite nice

Mini Frittatas
Recipe courtesy Giada De Laurentiis

Difficulty: Easy
Prep Time: 12 minutes
Cook Time: 10 minutes
Yield: about 40 mini frittatas
User Rating: 5 Stars

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Pat’s notes: These were yummy. A friend made them in regular 12 cup muffin tins (not sure how many he got from one recipe). Lots of possible variations....see all the reviews here:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32633,00.html

Some of the reviews mention the pan size omission. See Rachel Ray’s recipe for specifics on the size pan she uses, sounds similar to what Giada’s recipe calls for, though it’s not as specific.

Also see Rachel Ray’s recipe for frittatas in a 2-inch mini muffin pan.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30212,00.html

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32633,00.html

 
REC: Andouille, Red Pepper & Jack Cheese Strata from Steve2 in LA

This does have some bread, but not much compared to how much it makes. The recipe says it serves 8, but I think I fed 12+ as part of a breakfast buffet. I've made it a couple of times and I don't think it fit in a 2qt casserole dish. It was delish!

Debbie


Andouille, Red Pepper & Jack Cheese Strata

1 lb Andouille Sausage -- coarsely ground
1 1/2 lbs Monterey jack cheese -- grated
1 large red onion -- finely chopped
1 red bell pepper -- finely chopped
1 yellow pepper -- finely chopped
8 green onions -- chopped
16 slices white or cornmeal bread -- remove crusts and cube
8 large eggs -- beaten slightly
3 cups milk
1 Tbsp Dijon mustard
1 tsp "Essence" -- (cajun seasoning mix)
1 tsp Worcestershire sauce
6 Tbsp unsalted butter -- melted and cooled

In a skillet brown the sausage over moderately high heat, breaking it up with a fork, and transfer it with a slotted spoon to paper towels to drain.

In the remaining fat, sauté the peppers and red onion until they start to wilt. Mix this with the cooked sausage and toss in the green onions at this time.

Brush a 2 quart soufflé dish with some of the fat remaining in the skillet, arrange one third of the bread cubes in the bottom of it, and sprinkle them with one third of the Monterey Jack and spread 1/2 the sausage-onion-pepper combo over that. Add half the remaining bread, sprinkle half the remaining cheese and the rest of the sausage combo over it. Top the mixture with the remaining bread and press the layers down slightly.

In a bowl whisk together the eggs, the milk, the "essence", the mustard, and the Worcestershire sauce, pour the mixture slowly into the dish, and sprinkle the top with the remaining cheese. You may need to push the bread down a little. Drizzle the mixture with the butter and chill it, covered, overnight.

Next day, let the mixture stand at room temperature for 45 minutes, put the soufflé dish in a baking pan, and add enough hot water to the pan to reach halfway up the sides of the dish. Bake the mixture in a preheated moderate over (350° F) for 1 hour to 1 hour and 15 minutes (this may take longer given the proportions here are doubled from the original), or until it's golden brown and set.

Description:
"This was a BIG hit AND you can do most of the work the day before"
Source:
"Steve2 in LA"

 
Not yet, we're busy with renovations at the moment. Our handyman is doing a wonderful job

but he's more thorough than fast, and he keeps coming up with great ideas, so it's taking a while. I'm in a permanent state of Orange Mental Fatigue (a Home Depot-induced condition). We're doing the easier stuff like painting ourselves. I expect we'll open in two or three weeks, whether we have every detail finished or not.

Thanks for asking. I'm still checking in here to clear my head of sawdust and paint fumes.

 
Steve, are you the blond one? Just kidding......

didn't find a "Steve" in the credits so I assume you're behind-the-scenes. Looks like a great show!

 
"painting yourselves", a fun diversion, fer sure LOL. best wishes. bake an orange pumpkin cake

as an antidote to your orange condition.

 
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