I saw this recipe for "Zesty Italian Brunch Bake" over at What I Gather and I knew I had to try it. I've made egg muffins dozens of times, so I really liked the idea of a layered dish just as a change of pace. I also wanted to see how it would hold up to freezing and reheating. It worked out great, so now I have a new make-ahead breakfast option! I snapped the above picture after reheating a frozen piece.
|Here is what it looks like frozen, before nuking.|
MAKE-AHEAD ITALIAN BRUNCH BAKE
- 16 oz jar roasted red peppers (whole or big pieces, not sliced or chopped), drained and patted dry with paper towels
- Half a yellow onion, sliced
- 1 zucchini or yellow squash, thinly sliced
- 4 oz sliced crimini or white mushrooms (criminis are more nutritious)
- 1/2 lb ground beef or Italian sausage (I used bulk spicy Italian sausage; turkey sausage would definitely work too!)
- 1 tsp dried Italian herb mix
- 1 tsp garlic powder
- 4 eggs
- Olive oil for sauteeing
- Salt and pepper to taste
- Preheat oven to 350 F
- Saute the onion in a bit of oil over medium-high heat until translucent. Set aside. Wipe out pan and brown the sausage or ground beef until no longer pink. Drain off excess fat and set aside off heat.
- Line the bottom of a lightly-oiled 8x8 baking dish with the roasted red peppers, slightly overlapping.
- Add a layer of onions, then zucchini, then mushrooms, then meat.
- Beat the eggs with Italian herb mix, garlic powder, salt, and pepper. Evenly pour it over the casserole. Shake the pan a bit to ensure even distribution.
- Bake for 45 to 50 minutes, until eggs are cooked through and no longer jiggly.