When preparing for John’s fishing trips that are just the guys, “Cooking Aboard” actually means “Prepping At Home.”
This weekend they are going for three full days which means I need to pack something for their breakfasts.
One of my Go-To breakfast/ brunch dishes is this hearty Egg Casserole. I often make it for my P.E.O. women’s group or when entertaining for brunch.
This dish can be made, baked and frozen so it’s an entire Do-Ahead. Aboard Clicker, all the guys have to do is defrost and microwave it.
Hearty Egg Casserole
8-10 stalks Asparagus, blanched
1 lb. Chorizo (or Italian Sausage) cooked crispy
4 cups French Bread, in small cubes
2 cups Gruyère, shredded
¼ cup Onion, minced
1 4 oz. can chopped Mild Green Chiles, drained
¼ cup Chives, chopped
5 T. Fresh Thyme, chopped
1 ½ cups Whole Milk
Blanch the asparagus and cool in an ice bath. Drain, chop in ¼ inch pieces and set aside.
Cook chorizo or Italian sausage until crispy. Drain and set aside.
Grease a 9 x 13 baking dish. Spread in two cups of the bread cubes. Top with cheese, onion, chiles, chives, thyme, half of the asparagus, and half of the chorizo.
In a medium bowl whisk together the eggs and milk. Pour evenly over the casserole and press down with a wooden spoon.
Top with the remaining asparagus and chorizo and press down again.
Cover and refrigerate until ready to bake.
Bake uncovered in a 325 degree oven for 45 minutes. Let stand 10-15 minutes before serving. Once baked, it can be frozen.
Tip: Egg dishes like this are so versatile – feel free to egg-speriment…If you want to make it vegetarian, replace the sausage with sautéed mushrooms. I make it mild for my women’s group, but spice it up by replacing the green chiles with fresh jalapeno and the Gruyère with Pepper Jack.