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CHAPTER 1
Breakfast and Brunch Casseroles
Sausage and Egg Casserole
Makes 6 to 8 servings
This casserole recipe comes from my mom who called it "make ahead breakfast" casserole. Waking up in the morning to this scrumptious casserole is a delight. When it comes out of the oven, it has an appetizing golden yellow top, and it's light tasting, yet satisfying for a day of activity. I've adapted my mom's recipe only slightly by incorporating some ideas from the breakfast sausage casserole recipe as it is done at the Summerfield Inn Bed & Breakfast in Abingdon, Virginia. It's a popular breakfast casserole in North Carolina too.
1 pound pork breakfast sausages or Cajun-style sausages, casings removed
1. Lightly butter a 12 x 9 x 2-inch baking casserole.
2. In a skillet, cook the sausage meat over medium heat, stirring and breaking it up with a wooden spoon, until it loses its color, about 15 minutes.
3. Layer the bread cubes, sausage, and cheese in the baking casserole, then toss gently. Season with salt and pepper. In a bowl, combine the eggs and dry mustard, then pour in the milk to blend. Pour this egg mixture over the bread, sausage, and cheese mixture. Cover with plastic wrap and refrigerate overnight.
4. Preheat the oven to 350°F.
5. Remove the casserole from the refrigerator 30 minutes before baking it. Uncover and gently toss the bread mixture to re-coat the bread on top with the egg mixture. Season with a little salt and pepper. Bake until congealed, bubbling, and golden yellow on top, about 45 minutes. Serve hot.
Eggs and Hash Brown Casserole
Makes 4 servings
Although this is an ideal casserole to make when you have leftover hash browns and breakfast sausage, it's actually good enough to whip up for any breakfast. The recipe is written assuming you're using raw potatoes. However, if you are using leftover cooked potatoes, just omit Step 2. If you don't have leftover breakfast sausages, cook the amount indicated in a lightly oiled pan over medium heat, turning frequently, for about 20 minutes.
1 tablespoon unsalted butter
1. Preheat the oven to 350°F. Coat a 13 x 9 x 2-inch baking casserole with 1 tablespoon of butter.
2. Preheat a large cast-iron skillet over medium-high heat for 10 minutes. Add the vegetable oil and spread it over the surface and sides of the skillet. Once the oil is hot, spread the shredded potatoes over the skillet to cover the entire surface evenly. Cook until the potatoes are golden brown and crisp on the bottom, monitoring the heat so the potatoes don't burn, about 10 minutes. Using the edge of a metal spatula, cut the potatoes into four wedges. Turn each wedge over and cook until they are golden brown on the bottom, about 10 minutes.
3. In a bowl, combine the hash browns, sausages, and both cheeses. Season with salt and transfer to the baking casserole. Pour the egg mixture over. Cover the baking casserole with foil and bake for 30 minutes. Remove the foil and bake until the top is bubbling and golden, about 30 minutes more. Serve hot.
Egg Casserole
Makes 4 servings
This recipe intrigued me, as it did Diana Rattray, a Mississippi-based recipe collector who writes for southernfood.about.com, and who adapted it from a 1953 newspaper clipping. This is actually an adaptation of Rattray's adapted recipe, since I've never seen the original. It has an old-timey look, and I can easily picture some society ladies eating this egg casserole for brunch at the club.
1 cup fresh bread crumbs (see Note)
1. Preheat the oven to 350°F. Lightly butter a 9-inch square baking casserole.
2. In a bowl, toss the bread crumbs with 2 tablespoons of melted butter and set aside. Bring a large saucepan of water to a boil over high heat, then gently lower the eggs into the boiling water and boil for 10 minutes exactly. Remove the eggs and immediately cool them in a bowl of cold water. Remove the eggshells and cut each egg in half lengthwise. Arrange the eggs, yolk side up, in the baking casserole. Arrange the sliced tomatoes over the eggs.
3. Meanwhile, in a saucepan, melt 3 tablespoons of butter over medium heat. Stir in the flour, / teaspoon salt, and pepper to form a smooth roux. Cook for 1 minute, stirring constantly. Remove the saucepan from the heat and whisk in the milk. Place the saucepan over low heat and cook the sauce until it is thick and smooth, stirring frequently, about 15 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth.
4. Pour the cheese sauce over the tomatoes. Sprinkle the top with the bread crumbs and season lightly with more salt, if desired. Bake until the top is light golden brown, about 20 minutes. Serve hot.
Note
A cup of bread crumbs can be made by crumbling two ½-inch-thick slices of 5 ¼ x 3inch French or Italian bread in a food processor.
Bread for Breakfast
Several breakfast casseroles call for bread as a major part of the dish. Generally, you should use local artisanal or freshly baked breads that many supermarkets now make themselves. It is best to avoid any bread sold in plastic bags as these will not have the full fresh flavor needed for a superlative casserole. Look for non-sourdough fine-quality hearty wheat breads, such as French baguettes, French or Italian country breads, and similar breads usually sold without any wrapping other than an opened paper bread bag. The crusts are always used unless the recipe specifies that they are not.
Cheese Strata
Makes 6 to 8 servings
I really like this cheese strata, which ends up almost like a soufflé, and prefer serving it for brunch rather than breakfast. I usually serve it with some skillet-fried ham, a side of sour cream, and a few croissants. It's really quite wonderful this way and can easily tide you over until supper. A good-quality bread, such as a French country loaf, is important here. I've adapted this recipe from the one served at the Southwood Manor Bed & Breakfast in Ridge Spring, South Carolina.
12 slices hearty white bread, crusts removed
1. Lightly butter a 12 x 9 x 2-inch baking casserole.
2. Arrange half the bread over the bottom of the baking casserole and sprinkle with both cheeses. Cover with the remaining bread.
3. In a bowl, beat the eggs, onion, salt, mustard mixture, and cayenne pepper to blend. Stir in the milk and pour this mixture over the bread. Cover with plastic wrap and refrigerate overnight.
4. Preheat the oven to 350°F.
5. Remove the casserole from the refrigerator 30 minutes before you want to bake it. Uncover and bake until a knife inserted in the center of the strata comes out clean, 45 to 55 minutes. Serve hot.
Egg and Bacon Strata
Makes 6 servings
This strata is a delight for a Sunday brunch with a few friends. The first time you make it you will immediately start dreaming up alternative fillings. No problem, it's a versatile casserole. After you make this version with bacon you can start replacing the bacon with, let's say, a cup of diced ham and a half-cup of sautéed sliced mushrooms. Or you could use Swiss cheese and diced cooked chicken, or cooked broccoli and Gruyère cheese, tomatoes and cooked pork sausage, or ...well, you get the idea.
4 cups ½-inch cubes hearty white bread or French bread
1. Preheat the oven to 350°F. Butter a 12 x 9 x 2-inch baking casserole.
2. In a large bowl, toss the bread cubes, cheese, and onion together, then arrange this mixture evenly in the baking casserole. In the same bowl, beat the eggs, half and half, mustard, salt, and black pepper to blend. Pour this egg mixture over the bread cubes. Sprinkle the bacon over. Bake until a knife inserted into the center of the strata comes out clean, about 25 minutes. Serve hot.
Beechwood Breakfast Strata
Makes 8 to 10 servings
Although called a breakfast casserole, this dish is best had for brunch after a Sunday morning of shoveling snow. It is a substantial dish that is adapted from the one served at the Beechwood Inn Bed and Breakfast in Clayton, Georgia. Breakfast casseroles are popular at B&B's because they can be prepared the night before and baked in the morning. So, this is a perfect dish for anyone with house guests or a large family. It's even more perfect because the leftovers make a good supper. The only down side is that those house guests might stay too long if you keep serving them such good food. To make the dish lighter, leave out the ricotta cheese and a half pound of the Monterey Jack cheese.
1 cup small broccoli florets
1. Lightly butter a 15 x 10-inch baking casserole or roasting pan.
2. Bring a saucepan of water to a boil over high heat. Add the broccoli florets and cook until they are slightly tender, about 4 minutes. Drain and set aside.
3. In a skillet, cook the sausage over medium heat, breaking it up with a wooden spoon, until it is brown, about 6 minutes. Add the mushrooms to the skillet and cook, stirring frequently, until softened, about 4 minutes. Season with black pepper. Remove from the heat and cool slightly.
4. Toast the bread slices until they are golden, then sprinkle them with salt. Line the baking casserole with the toast. In a large bowl, using an electric mixer, beat the milk and ricotta cheese until well blended. Whisk in the flour, baking powder, and salt. Add the eggs, one at a time, whisking until each is fully incorporated before adding the next one. Stir in the sausage-and-mushroom mixture, the grated cheeses, the broccoli, and the scallions. Pour this mixture over the toasts in the baking casserole. Cover tightly with plastic wrap and refrigerate overnight.
5. Preheat the oven to 350°F.
6. Remove the casserole from the refrigerator 30 minutes before you want to bake it. Uncover and bake until the strata is golden brown on top and the sides are set but the center jiggles slightly when the casserole is gently shaken, about 1 hour. Cool for 5 to 10 minutes before serving.
Milk for Casseroles
You can use whatever milk you like in the recipes, but I do specify particular kinds of milk in certain recipes when I think it makes a difference. So, for example, I use whole milk when I make Béchamel (white) sauce. But you can use fat-free, one-, or two percent milk if you'd like to reduce calorie intake.
Deviled Egg and Cream Cheese Brunch
Makes 6 servings
Stuffed eggs have a long history dating back to at least Roman times. In the Middle Ages court chefs also made stuffed eggs. However, the term "deviled," meaning spicy hot food, first made its appearance in print in the eighteenth century, at which time, we can suppose, deviled eggs have their beginning as well. But it wasn't until the twentieth century when they became very popular in America. This Southern brunch dish is rich and delicious, and should be served as soon as it comes out of the oven because it cools quickly.
For the deviled eggs
1. Preheat the oven to 350°F. Lightly butter a 9 x 9 x 2inch baking casserole.
2. Bring a large saucepan of water to a boil over high heat, then gently lower the eggs into the boiling water and boil for 10 minutes exactly. Remove the eggs, then immediately cool them in a bowl of cold water. Remove the eggshells and cut each egg in half lengthwise. Scoop out all the yolks and place them in a mixing bowl. Set the whites aside.
3. Mash the yolks well and then beat in the mayonnaise. When the yolk mixture is completely smooth, mix in the lemon juice, mustard, salt, and cayenne pepper. Taste to adjust the seasoning. Spoon this yolk mixture into the egg white halves, dividing it evenly. Place the stuffed eggs in the baking casserole.
4. In a small skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until they are brown and wilted, about 8 minutes. Turn the heat off and leave the mushrooms in the pan until needed.
5. Place the shrimp shells in a saucepan and pour in the water. Bring to a boil over high heat and continue to boil until the liquid is reduced by a little more than half, about 15 minutes. Strain the shrimp broth into a bowl. Discard the shells and return the shrimp broth to the same saucepan.
6. Finely chop / of the peeled shrimp in a blender. Add the cream and blend until the shrimp are and the mixture is almost smooth. Stir the cream mixture into the shrimp broth. Let the shrimp sauce cool until it is lukewarm.
7. Stir the cream cheese and curry powder into the shrimp sauce. Pour the sauce over the eggs in the baking casserole. Sprinkle with the mushrooms and remaining peeled shrimp. Bake until the top is bubbling, about 30 minutes. Serve hot.
Spinach Breakfast Casserole
Makes 8 servings
One New Year's Day, my girlfriend and I found ourselves at a friend's country house where we were responsible for the potluck brunch. There were eight overnight guests and we wanted to give them something soothing and delicious for the New Year yet wouldn't take too much effort to make. So my girlfriend, Sarah Pillsbury, dreamed this up after saying, "I want something Greek." It was very well received and appreciated by the guests because eating the spinach just felt like we were doing something very healthy, especially after the party from the previous evening. I steamed the spinach before the celebrations began on New Year's Eve just in case I woke up with a hangover. Feel free to do the same.
3 ½ pounds spinach leaves without stems, rinsed well
1. Preheat the oven to 350°F. Lightly oil two 12 x 9 x 2inch baking casseroles.
2. Put the spinach into a large empty pot. The water adhering to the spinach from rinsing it will be enough liquid to help steam the spinach. Cover and cook over medium-high heat, turning the spinach a few times to ensure it cooks evenly, until it wilts, about 5 minutes. Transfer the spinach to a strainer and press out the excess water with the back of a wooden spoon. Squeeze the spinach with your hands to remove any remaining water and ensure the spinach is as dry as possible.
3. Chop the spinach and toss it in a bowl with ¼ cup of olive oil, the garlic, and mint or dill, if using. Season the spinach mixture to taste with salt and pepper. Spread the spinach mixture over the bottom of the baking casseroles, dividing equally.
(Continues…)
Excerpted from "Bake Until Bubbly"
by .
Copyright © 2008 Clifford A. Wright.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
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