Cooking Aboard …Eggstra Delicious Breakfast

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. 

Ingredients for the hearty Egg casserole

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

10 Eggs

1 ½ cups Whole Milk

Blanch the asparagus and cool in an ice bath.  Drain, chop in ¼ inch pieces and set aside.

Lots of fresh thyme and chives brighten up this dish

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.

Let it cool for at least 10 minutes before cutting. Let it cool completely before freezing.

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.