|Gross, just realized the sour cream looks like melted vanilla icecream. LOL|
A'salaamu alaikum ya'll. I decided to make a crustless-quiche/breakfast casserole today. I wanted to make a huge dish so 1) there's enough for my big family and 2) so we would have some leftovers. Anything time-intensive I like to make enough for more than one meal.
Oh btw it looks like I'm on a casse-roll. Get it? I just posted about hashbrown casserole and now I'm posting about breakfast casserole. Never mind. LOL
Here's what you need:
15 eggs (we gots a big family)
non-dairy creamer liquified (or use milk/cream)
1 tbsp chipotle peppers in adobo sauce or your favorite hot sauce
2 cups shredded cheese
1/4 tsp salt
1 lb. turkey bacon (can use any breakfast meat you like)
1 cup frozen, chopped spinach
chopped onion; I just used 1/2 cup cause I had it already cut in the fridge. Otherwise, I'd use a full cup.
Anyway, I used a really big 11x15 casserole dish. If your family isn't so big, just half the recipe and pop it in an 8x8 or 9x13 pan. I took a pound of turkey bacon, chopped it fine and browned it til crisp but not fully cooked. Added some chopped onion in the last batch (I had to brown it in 3 batches or it sticks together like gangbustas!) I beat 15 eggs with a tablespoon of minced chipotle peppers in adobo sauce and about 1/2 tsp salt. Added a dash of reconstituted non-dairy creamer (feel oh-so-free to use milk or real cream!) and set aside while finishing the bacon.
I thawed about 1 cup of frozen spinach and wrung it dry. I mean just as dry as you can get it so it doens't make a soggy casserole. Then I mixed the bacon/onion combo with the squeezed spinach. Added about 2 cups of cheese, any type you prefer, shredded.
I mixed all of these in my casserole dish so the grease from the bacon (just a little, turkey bacon is pretty dry) would help the eggs to not stick on the bottom of the dish. Greased it for me. :-) Then I carefully poured the thoroughly beaten egg mixture over it.
I got to thinking (uh-oh!) and decided, after pouring the egg mixture on top, to gently stir it around. I didn't want areas without any egg. It worked out fine so anyway you wanna do it is good.
Pop it in a 350 preheated oven for 35 to 40 minutes for the larger size. I do NOT eat underdone eggs so this step was critical. Just pull it out at 30 and check if the center is set and a knife comes out clean when inserted. You don't want rubbery overcooked eggs either. I have a suspicion our oven isn't spot-on so I have to play around a bit with the temps.
Anyway it turned out nicely, everyone liked it (except Yousef who is picky for no reason- I mean he eats all of these foods separately). I did serve some sour cream on the side, it was a nice contrast between the hot casserole. Oh yeah, and let it sit for about 5 minutes before dishin' it up so it cuts nicely. :-)
After making that huge pan we had about 5 pieces left, enough for A and me to have breakfast tomorrow. :-)
A word of advice: there is a bit of prep with cutting and cooking the bacon and onion so plan on taking about 45 minutes start to finish, 1 hour if you have a cute little sweetheart who just loves to help her mama cook. :-D
Ma salaama ya'll!