epicurious5.0
Does Not Disappoint Breakfast Casserole
Pickled tomatoes brighten up this classic breakfast casserole from chef Vivian Howard. This is a make-ahead brunch that's easy but full of flavor.
👥 6 Servings👤 Vivian Howard📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat your oven to 350°F. In a 12-inch ovenproof skillet, brown the sausage over medium heat. You want hunks of moist sausage suspended in the finished dish, so take care not to overcook or over-crumble it this go- round. Scoop the sausage out of the skillet and transfer to a bowl large enough to hold all the ingredients. Go about wilting the spinach with ½ teaspoon of the salt in the same skillet. Squeeze as much liquid out of the spinach as you can without much trouble and transfer to the bowl with the sausage. Add the bread, cheese, and roasted red peppers.
2
In a smaller bowl, whisk the eggs, milk, cream, and remaining 1 teaspoon salt till homogenous. Stir the Red Weapons into the egg mixture, then pour that into the big bowl with the sausage and other stuff. Stir it up and dump everything back into the skillet.
(about 5 cups packed) fresh spinach10 ounceslarge eggs, whisked6milk1 cup
3
At this point you could refrigerate the breakfast casserole overnight or you can go right to the business of baking it. Either way, whenever you’re ready, slide the skillet onto the middle rack of your oven and bake for ⏱️ 1 hour, until the top is crisp and browned in spots.
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