May 21st, 2013 03:44:00 pm
Egg Casserole is a nourishing and filling breakfast. It is really easy to throw together quickly, but with terrific appeal. You can feed a big group, with no stress. Especially if you pre-chop and saute your vegetables and potatoes. Then when you are ready to prepare, just drop all ingredients into your pan and bake.
Gather the following:
Cook the onions and potatoes and mushrooms until slightly tender. I start with the potatoes because they take longer. Then add the mushrooms toward the end. Then I put the frozen broccoli pieces on top of the cooking potatoes/onions and add the vapor oven lid. These will be perfect in minutes. Season them lightly with some garlic powder.
This can be done using NO OIL if you use a Titanium Cookware Collection Sauce Pan, or our Casserole Rondeau Pan. Set this aside. If you are using the meat, then brown it next and set it aside. The Sauce pan is three inches deep so you can saute in it, then later add the rest and bake the entire dish in the same pan. I used the 11" Sauce for this recipe. If you double the recipe, move up to the 13" sauce.
Next, whip the eggs and half and half together.
Now spread 3/4 of the cheese into the 11" Sauce Pan. (NO OIL NEEDED). Spread the potatoe/onion/mushroom mixture over the cheese. Sprinkle the red pepper and the broccoli pieces over that. Add the cooked meat/sausage on top of that, distributing evenly. Next, pour the egg/half and half mixture over the top of it all. Sprinkle the remaining cheese on top.
Next, you can put it in the oven and bake it at 350 degrees for 30-40 minutes or until the eggs are set and slightly browned. OR, you can put it on the stovetop, add the vapor oven lid, and "bake" it on your stovetop in half the time. It won't be as "browned".
This Egg Casserole can be portioned out into aluminum foil and frozen for future quick breakfasts. Experiment with your favorite vegetables and meats to make it your own. See our Crustless Quiche recipe here for a variation of this delicious breakfast.
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