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Sausage, Tomato and Egg Breakfast Casserole

Posted By Camilla On November 28, 2009 @ 1:04 pm In Breakfast,Mains,Uncategorized | Comments Disabled

Have you ever had a bunch of leftovers in your fridge you needed to use up, and so you just stuck them all together in the hope that they would turn out ok, only to find that all together, they had created something delicious, altogether more than the sum of its parts?

Well, that happened to me today. I had about 1/3 pound of homemade chorizo sausage in the fridge, some cherry tomatoes I needed to use up, and half of a rather sad looking onion. I also had a few eggs, some milk and some cheese. Hmm. I didn’t want to make chorizo con huevos [1] again, so I decided to throw together something I’d wanted to experiment with for a long time. A breakfast casserole.

Think of this as an American/Mexican take on the French oeufs cocotte, eggs baked on top of ham, vegetables, and crème fraiche. That’s basically what I did, except I used chorizo, jalapeños, tomatoes, cheese, and onion, and instead of using cream (didn’t have that handy) I just drizzled a quick béchamel sauce over the whole thing. The result, a spicy, creamy, flavorful breakfast casserole that just hit the spot on this cold autumn morning.

Sausage, Tomato and Egg Breakfast Casserole
Serves 2 or 3

½ cup whole milk
1 tsp butter
1 tsp flour

½ onion, diced
1cup cherry tomatoes, halved
1 jalapeño, chopped
¼ cup grated cheese (I used a mild Gouda)
1/3 pound chorizo sausage
3 eggs
salt and pepper
oil

Preheat oven to 375 F or about 190 C.

Heat milk in microwave or a pan on the stove until warm. In a skillet, melt the butter, then add the flour and cook, whisking, until smooth. Add the warm milk and whisk for a minute or two until milk thickens. Pour into a bowl and set aside.

Rinse and dry the skillet. Pour in about ½ tbsp oil, and sauté the onion until translucent. Add the sausage and continue frying, breaking up lumps, until sausage is cooked through. If a lot of fat has rendered, drain off some of the fat.

Butter a baking dish (mine was an oval dish about 6 by 9 inches, I think), or individual ramekins. Spread the drained sausage/onion mixture evenly over the bottom, and top with the sliced tomatoes, jalapeno, and grated cheese. Drizzle the reserved béchamel sauce over everything. Make 3 shallow indentations in the mixture to hold the eggs (I didn’t do this, and my eggs went everywhere). Crack the eggs into the dish. Sprinkle with salt and pepper.

Put the baking dish into a larger pan and place in oven. Pour enough hot tap water into outer pan to reach 1/3 to halfway up the side of the casserole dish/ramekins (this will ensure your eggs bake up tender instead of rubbery). Bake for 15-20 minutes until whites are set but yolks are still soft.

Enjoy!


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[1] chorizo con huevos: http://foodrepublik.com/chorizo-con-huevos-with-homemade-chorizo/

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