Let There Be Breakfast
Mornings in my life are very hectic, but that is only part of the reason for today's post. To be completely honest, I am at my laziest when the sun decides to peek into my windows. I crawl out of bed each day around 6AM and start to check my emails. After a few responses to my fans, (one response usually) I head straight to the kitchen for a glass of lemon water. I open the blinds on the north side of my apartment and look out to examine the day's LA sky. Since Los Angles has a perpetual late summer season, I am rarely surprised. However, upon seeing a group of squirrels storing up nuts, or more likely pomegranate seeds or avocados (my neighbor has a tree for each), I was inspired to store up my own food.
I wanted to make a breakfast dish that kept well in the fridge, could be highly customized, and was simply a one pot deal. Then I remembered my time as a graduate assistant under the watchful eye of the ladies in the University of Tennessee at Martin's Family and Consumer Sciences Department. I enjoyed the laughs and lessons they provided along with the many recipes that I now live by. One of my favorites comes from a Professor Ms. Claire, so to honor her I have named this recipe Claire's Easy Breakfast Casserole.
Here is what you will need:
Bread (day old french bread works well)
Cheese
Breakfast Meat (sausage, ham, bacon, etc.)
Milk
Eggs
Veggies (Optional)
Salt
Pepper
One oven safe pan
One glass of Sangria for the cook! 21+ Only
*Measurements are not exact.
Now that you have found all your ingredients lets start cooking. Watch the video below if you don't feel like reading today!
VIDEO
Step 1: Cook your choice of breakfast meat in a skillet...or microwave works too. If you have any veggies that could use extra cook time like mushrooms throw them in with the meat. Once the meat is cooked through let it cool down till it is cold to the touch.
Step 2: Rip, tear, or chop your bread into bite size pieces and line the bottom of the pan. Depending on how thick of a layer of bread you want it will dictate the rest of the recipe. If you like more egg in the final product make the bread layer less than half an inch. I prefer mine with a lot of bread!
Step 3: For a 9 inch circular dish I used 4 eggs and 3/4 cup of half and half (milk is fine, but I prefer the consistency of half cream). I mixed the eggs and milk mixture together until it was well blended. Now would be the time to add in some salt/pepper and other seasonings. I have a friend who loves a little garlic salt in her eggs. Get creative!
Step 4: Time to assemble the dish. With the bread layer in the pan, next spread the meat and veggies evenly over it. Then spread a layer of cheese over the meat and veggie layer. Now that the main layers are done pour the egg mixture over the top of the dish. If the egg mixture doesn't seep all the way to the bottom add another egg to 1/4 cup of milk until all the bread is moist.
At this point, the original recipe calls for the dish to sit in the fridge covered overnight. However, you can just bake it now if you like.
Step 5: Bake in a preheated oven on 350 for 35 minutes or until cheese is brown on the edges and the dish starts to sizzle.
The Before and After
The dish keeps in the fridge for at least 3 days. If you are feeling meal prep-ish let it cool down, cut it into portions and freeze for up to two weeks. When ready for breakfast just pop your piece into the microwave for a few minutes and enjoy it with your glass of sangria. Morning drinking is acceptable now!
I would love to see your breakfast dishes that last for days!
For more tips, tricks, recipes, and tutorials check out the Foodie Stuff section weekly. If you have an amazing recipe or tip that you want to share send it to verbaldangerofficial@gmail.com and it may be featured in a future post. Follow @VERBALDANGER on Instagram and Twitter.
