Tea for Two

I like breakfast casseroles.

I like the simplicity of tossing everything together in a baking dish, putting it in the oven, and not thinking about it until it’s done.

I like the “one dish meal” that most breakfast casseroles provide.

Most breakfast casseroles, though, feed a crowd. And while hubby and I enjoy eating leftover breakfast casserole when we’ve had some other folks to help us eat it, I don’t want to make a big ol’ breakfast casserole for just the two of us.

That’s when I got inspired to try making us each a little individual breakfast casserole!

I got the inspiration from a recipe for Morning Sausage and Veggie Strata that I found at the Kraft foods web site. I used some tasty sourdough bread, but you could also use a slice of your favorite sandwich bread — or even use a biscuit (or two, depending upon their size) if you like. Then add in some diced veggies of choice, some shredded cheese of choice, and some diced/sliced sausage, ham, or crumbled bacon. Top with beaten, seasoned eggs and milk, et voila — a delicious breakfast that isn’t heavy, but has enough protein and oomph to it to get you through the morning.

To give the dish a soufflé-like texture, I separated the eggs and beat the eggs whites into a stiff, meringue-like texture before beating in the yolks and milk. You could skip this part, but it did give it a rather elegant look and a lovely, light texture.

You can easily increase or decrease this number of servings — if you want to make 6 servings, I’d use a single 13″ X 9″ pan, I think.

If you want a single serving, you’ll face a decision to either make it a bit less eggy (using a single egg) or a bit more eggy (using 2 eggs).

Vegetarians: Simply substitute the meat with a vegetarian sausage or bacon, or perhaps some tofu. Or, add in a bit more cheese and maybe an extra egg.

When I made this, I used bits of vegetables and grated cheese I already had on hand, and I browned up an entire pound of turkey sausage links, which we’ve been enjoying with other breakfasts. Having such ingredients already there and waiting in the ‘fridge makes cooking breakfast a breeze, even if you’re still on your first cuppa tea 😉

Individual Breakfast Casserole (Serves 2; you can adjust servings up and down as you like. If making 6 servings, I suggest switching to a 13″X9″ pan.)

  • 2 slices bread (use whatever you like — your favorite sandwich bread, sourdough or French bread, biscuits, etc.)
  • Bit of cooked meat of choice: suggest sliced or crumbled sausage (I used sliced turkey sausage), lean ham, or crumbled bacon (Vegetarians:  substitute the meat with a vegetarian sausage or bacon, or perhaps some tofu. Or, add in a bit more cheese and maybe an extra egg)
  • Diced/sliced vegetables of choice: suggest diced onion (red, yellow, white, or green onion), mushroom, bell pepper (any color), diced tomato — even some squash or zucchini would be tasty — whatever bits you have on hand that sounds tasty to you
  • Shredded cheese of choice: I used reduced-fat sharp cheddar, but any cheese or mixture of cheeses you have on hand that sounds appealing to you will be fine (Just do yourself a favor and grate your own! It has more flavor and melts better)
  • 3 eggs, preferably separated (OR you could use 3/4 cup egg substitute)
  • 1/3 or so cup milk
  • Coarse ground black pepper, salt, and a couple splashes of Tobasco to taste (NOTE: I didn’t use any salt, as the turkey sausage and reduced-fat cheese I used are a bit salty)
  1. Preheat oven to 400F.
  2. Lightly spray with cooking spray or lightly butter/oil 2 individual casserole dishes.
  3. Separate eggs. (Note: You can leave the eggs un-separated or use egg substitute, but separating the eggs gives it a nice, light, soufflé-like texture.)
  4. Place a slice of bread in the bottom of each casserole dish.
  5. Sprinkle in desired fillings to taste: e.g., sliced, crumbled, or diced sausage, ham, or bacon and diced/sliced vegetables of choice.
  6. Sprinkle in grated/crumbled cheese(s) of choice, to taste.
  7. Whip egg whites until fluffy and stiffening, as for a meringue.
  8. Lightly beat together egg yolks and milk.
  9. Beat egg yolks/milk into beaten, fluffy whites. Season to taste with coarse ground black pepper, salt (if desired — I left out), and a couple splashes of Tobasco sauce, if desired.
  10. Divide between casseroles.
  11. Bake until done, about 25 to 35 minutes.
  12. Eat in the casserole dish (for single servings) OR let rest for 3 to 5 minutes before plating and serving.

It smells so yummy, you’ll be singing “Tea for Two” and waltzing ’round your breakfast table!

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About MissieLee

I love tasty food prepared in a healthy way with a budget in mind.
This entry was posted in Casserole, Eggs, Main Dish, Vegetarian/Meatless and tagged , , , , . Bookmark the permalink.

2 Responses to Tea for Two

  1. LinnieGayl says:

    This is really interesting. I could also imagine making a couple, and then just having one a day for a few days.

    • MissieLee says:

      Linnie, yes, I think it would keep alright in the ‘fridge for a few days, but it would likely lose some of its souffle-like pouf (provided you beat the egg white separately first — that step is optional).

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