casserole together.
SERVES 6
•••••
1 pound bulk turkey breakfast sausage
6 slices assorted day-old bread, cubed
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 / 8 teaspoon cayenne pepper
•••••
Butter a 9-by-13-inch baking dish. In a skillet, crumble and cook the sausage over moderate heat until browned. Drain well.
Spread half of the bread cubes in the baking dish. Top with half of the cheese and all of the sausage. Cover the sausage with the remaining bread cubes and the remaining cheese.
Mix the eggs, milk, salt, dry mustard, and cayenne pepper in a large bowl. Pour this mixture over the ingredients in the dish. Cover and refrigerate for at least 12 hours. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 350°F. Uncover the dish and bake for 1 to 1 1 / 2 hours, or until set (baking time will vary, depending on how cold the ingredients are).
THREE-CHEESE BREAKFAST CASSEROLE
Manchego is Spain’s most famous cheese. It was made originally from the milk of Manchego sheep, which grazed on the famous plain of La Mancha. Sometimes, when I have just a dried heel of the cheese left, I combine it with other cheeses I have on hand and transform its marvelous flavor into a breakfast casserole.
SERVES 6
•••••
6 tablespoons butter at room temperature
6 slices thick-cut bread, crusts trimmed
1 / 2 teaspoon pepper
1 / 2 cup shredded Swiss cheese
1 / 2 cup shredded sharp Cheddar cheese
1 / 2 cup shredded Manchego cheese
1 1 / 2 cups whole milk
6 large eggs
2 teaspoons fresh oregano leaves, or 1 / 2 teaspoon dried oregano
•••••
Butter 6 individual 8-ounce ramekins or one 9-inch square baking dish using 1 tablespoon of the butter.
With the remaining 5 tablespoons butter, spread one side of each slice of bread with butter. Place a single slice, buttered side up, in each ramekin, or lay the buttered slices in the baking dish. Grind some pepper over each slice of bread.
Mix the three types of cheese together. Sprinkle each bread slice in a ramekin with 1 / 4 cup of the cheese mixture, or sprinkle all of the cheese over the bread in the baking dish. Beat the milk with the eggs in a medium bowl and add the oregano. Pour over the cheese and bread in the ramekins or baking dish. Cover and refrigerate overnight.
The next morning, preheat the oven to 350°F. Remove the casserole(s) from the refrigerator 30 minutes before baking and uncover.
Bake the ramekins for 20 to 25 minutes or the larger dish for 35 to 40 minutes, until puffed and golden brown. Serve immediately.
EGGS BENEDICT CASSEROLE
With this safe method of cooking eggs for hollandaise sauce, we can once again enjoy this classic dish without worry. The casserole method allows you to do most of the preparation ahead of time and serve with ease.
SERVES 6
•••••
12 slices toasted white or wheat bread, crusts removed
12 slices Canadian bacon
12 cold large eggs
FOR THE HOLLANDAISE SAUCE:
6 large egg yolks
1 / 2 cup water
1 / 4 cup fresh lemon juice
1 cup (2 sticks) cold butter, each stick cut into eighths
1 / 4 teaspoon salt
1 / 4 teaspoon paprika
Chopped fresh parsley for garnish
•••••
Preheat the oven to 250°F. Butter a 9-by-13-inch baking dish. Place the toast pieces side by side in the baking dish and top each with Canadian bacon.
Poach the eggs in 3 batches: In a deep skillet, bring 2 to 3 inches of water to a boil. Reduce the heat and maintain the water at a gentle simmer. Break 4 cold eggs into a bowl. Holding the bowl close to the water’s surface, slip the eggs into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs and place them, one at a time, onto the bacontopped toasts. Repeat with the remaining eggs. (At this point the casserole can be covered and refrigerated overnight. Take out of the
SERVES 6
•••••
1 pound bulk turkey breakfast sausage
6 slices assorted day-old bread, cubed
1 cup shredded Cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard
1 / 8 teaspoon cayenne pepper
•••••
Butter a 9-by-13-inch baking dish. In a skillet, crumble and cook the sausage over moderate heat until browned. Drain well.
Spread half of the bread cubes in the baking dish. Top with half of the cheese and all of the sausage. Cover the sausage with the remaining bread cubes and the remaining cheese.
Mix the eggs, milk, salt, dry mustard, and cayenne pepper in a large bowl. Pour this mixture over the ingredients in the dish. Cover and refrigerate for at least 12 hours. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 350°F. Uncover the dish and bake for 1 to 1 1 / 2 hours, or until set (baking time will vary, depending on how cold the ingredients are).
THREE-CHEESE BREAKFAST CASSEROLE
Manchego is Spain’s most famous cheese. It was made originally from the milk of Manchego sheep, which grazed on the famous plain of La Mancha. Sometimes, when I have just a dried heel of the cheese left, I combine it with other cheeses I have on hand and transform its marvelous flavor into a breakfast casserole.
SERVES 6
•••••
6 tablespoons butter at room temperature
6 slices thick-cut bread, crusts trimmed
1 / 2 teaspoon pepper
1 / 2 cup shredded Swiss cheese
1 / 2 cup shredded sharp Cheddar cheese
1 / 2 cup shredded Manchego cheese
1 1 / 2 cups whole milk
6 large eggs
2 teaspoons fresh oregano leaves, or 1 / 2 teaspoon dried oregano
•••••
Butter 6 individual 8-ounce ramekins or one 9-inch square baking dish using 1 tablespoon of the butter.
With the remaining 5 tablespoons butter, spread one side of each slice of bread with butter. Place a single slice, buttered side up, in each ramekin, or lay the buttered slices in the baking dish. Grind some pepper over each slice of bread.
Mix the three types of cheese together. Sprinkle each bread slice in a ramekin with 1 / 4 cup of the cheese mixture, or sprinkle all of the cheese over the bread in the baking dish. Beat the milk with the eggs in a medium bowl and add the oregano. Pour over the cheese and bread in the ramekins or baking dish. Cover and refrigerate overnight.
The next morning, preheat the oven to 350°F. Remove the casserole(s) from the refrigerator 30 minutes before baking and uncover.
Bake the ramekins for 20 to 25 minutes or the larger dish for 35 to 40 minutes, until puffed and golden brown. Serve immediately.
EGGS BENEDICT CASSEROLE
With this safe method of cooking eggs for hollandaise sauce, we can once again enjoy this classic dish without worry. The casserole method allows you to do most of the preparation ahead of time and serve with ease.
SERVES 6
•••••
12 slices toasted white or wheat bread, crusts removed
12 slices Canadian bacon
12 cold large eggs
FOR THE HOLLANDAISE SAUCE:
6 large egg yolks
1 / 2 cup water
1 / 4 cup fresh lemon juice
1 cup (2 sticks) cold butter, each stick cut into eighths
1 / 4 teaspoon salt
1 / 4 teaspoon paprika
Chopped fresh parsley for garnish
•••••
Preheat the oven to 250°F. Butter a 9-by-13-inch baking dish. Place the toast pieces side by side in the baking dish and top each with Canadian bacon.
Poach the eggs in 3 batches: In a deep skillet, bring 2 to 3 inches of water to a boil. Reduce the heat and maintain the water at a gentle simmer. Break 4 cold eggs into a bowl. Holding the bowl close to the water’s surface, slip the eggs into the water. Cook until the whites are completely set and the yolks begin to thicken but are not hard, about 3 to 5 minutes. With a slotted spoon, lift out the eggs and place them, one at a time, onto the bacontopped toasts. Repeat with the remaining eggs. (At this point the casserole can be covered and refrigerated overnight. Take out of the
Similar Books
