Ask A Chef: Best Breakfast Casserole Recipes
Savory and sweet breakfast casseroles warm the soul during the chillier months. So, when it gets cold, get creative with seasonal and fresh ingredients including vegetables, meats and multi-grain breads making it a dish in one. Perfect for hosting brunch, these three casserole recipes are easy on the prep, baking time and clean up, and enough to serve the whole crew.
Penny Davidi
PUMP Lounge
8948 Santa Monica Blvd.
West Hollywood, CA 90069
(310) 657-7867
www.twitter.com/PennyDavidi
Penny Davidi, PUMP Lounge Executive Chef and menu curator, is also known as chef celebrity on the Food Network. Penny partners with "The Real Housewives of Beverly Hills" star Lisa Vanderpump in the Hollywood hot spot lounge endeavor. She also recently took on Tartine O Chocolate in Los Angeles and rebranded the cute French pastry shop into what is today — TOC, one of the city's favorites for pastries and brunch. Born in Iran and raised in California, Penny is Persian-Jewish who grew up learning the art of cooking from the women in her family. She uses this knowledge as a launching pad to fuse creativity and personality to develop her own innovative recipes.
Sautéed Vegetable Breakfast Casserole
Serves 8
This savory and nutritious egg dish is loaded with roasted veggies and fresh cheeses. Add in multigrain bread, eggs and two types of cheese and you have a satisfying breakfast for less than 300 calories.
-2 tsp unsalted butter
-2 c chopped red onion
-1 tbsp sugar
-2 c broccoli florets
-2 c zucchini
-1/2 tsp dried basil
-1/2 tsp dried oregano
-1/3 c water
-12 slices multigrain bread, cut on a bias
-2 oz Swiss cheese, shredded
-1/2 c grated Parmesan cheese
-5 eggs, lightly beaten
-3 egg whites, lightly beaten
-2 c milk
-1/2 c heavy cream
-2 Tbsp Dijon mustard
-1/4 tsp ground black pepper
Directions:
1.) Melt the butter in a medium nonstick skillet over medium-high heat. Add onion and sugar; cook, stirring occasionally, until the onion browns, 6 to 7 minutes. Add the broccoli, zucchini, basil and oregano. Cook, stirring occasionally, until bright green, about 2 to 3 minutes. Pour in water and cook until evaporated, 1 to 2 minutes longer. Remove from heat.
2.) Spray an 11" x 7" baking dish with cooking spray and arrange one-half of the bread in the bottom. Pour vegetable mixture over bread in a single layer, then top with Swiss and Parmesan cheeses. Arrange remaining bread in dish.
3.) In a bowl, combine eggs, egg whites, milk, heavy cream, mustard and pepper. Pour mixture over bread; press on the bread to help absorb the milk mixture. Cover and refrigerate for 2 hours or overnight.
4.) Preheat oven to 350ºF. Bake casserole uncovered for 55 to 60 minutes, or until puffed, golden and a knife inserted into the center comes out clean. Let stand for 10 minutes before serving. For added layer and flavor, top with sour cream and finely sliced chives.
Stuffed and Baked French Toast Casserole
Serves 4
Ingredients:
-2 big slices of brioche or Challah bread, toasted and cut into 2" wide strips
-3 eggs
-2 egg whites
-2 tbsp whipped cream cheese
-1 banana mashed
-1/2 c evaporated milk
-2 Tbsp light brown sugar
-1 tsp pure vanilla extract
-1/4 tsp ground cinnamon
-Confectioners' sugar
Directions:
1.) Preheat oven to 350°F. Coat an 8" x 8" ovenproof pan with cooking spray. Make sure it is NOT olive oil flavored.
2.) Place toast strips in pan. Mix together bananas and cream cheese and stuff mixture inside brioche.
3.) Beat eggs and egg whites in a bowl with a fork. Add evaporated milk, brown sugar, vanilla and cinnamon. Stir to mix. Pour over the bread. Press the bread down with a fork until it is soaked.
Bake for about 15 minutes, or until puffed and set. Serve lightly dusted with confectioners' sugar. Add whip cream and fresh berries.
Chef's note: I love Vermont maple syrup with this casserole. YUM!
Serves 6
Ingredients:
-1/2 lb sweet Italian sausage, casing removed
-1/2 lb Italian sausage, casing removed
-1 tbsp olive oil
-1 1/2 tsp olive oil
-1/2 c baby kale, chopped
-1 c zucchini thinly sliced
-1 red bell pepper, chopped
-1/2 c red onion, thinly sliced
-1/4 tsp salt
-1/4 tsp ground black pepper
-7 large eggs, kept at room temperature
-1/2 c milk, at room temperature
-1/2 c grated Parmesan and Romano cheeses
Directions:
1.) Preheat oven to 350°F. Coat an 8" x 8" baking dish with cooking spray.
2.) Cook sausage in a large skillet over medium-high heat until partially cooked, about 8 minutes. Keep moving sausage around so as not to burn one side but evenly cook and brown.
Spread in the bottom of the dish.
3.) Pour the oil into the same skillet and stir in kale, zucchini, bell pepper, onion, salt and 1/8 teaspoon of black pepper. Reduce the heat to medium. Cook, stirring occasionally, until the vegetables are tender and the liquid evaporates, 8 to 10 minutes. Let cool for 10 minutes and arrange over the sausage.
4.) In a large bowl, combine the eggs, milk, cheese and remaining 1/8 teaspoon black pepper. Pour over the vegetables. Bake until the eggs are set, 40 to 45 minutes.
5.) Cut and serve with fresh avocado and mango salsa for an extra layer of flavor and texture.
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