I’m switching gears today – no apéritif.
Scandal, I know.
But contrary to what my Friday posts and girlfriend time may indicate, I do consume liquid other than alcohol, and actually do that on a fairly regular basis. In the mornings, for example, I sip a couple of cups of coffee before diving into breakfast, and today I’m highlighting a family fave, English Muffin Casserole.
This is a cinch to make and is perfect for Saturday or Sunday morning. I love three things about this meal:
1. It’s a make ahead dish. Throw it together while you sip your cocktail on Friday night so on Saturday morning you don’t have to think about a thing except turning the oven on and popping this baby inside.
2. The ingredients below can be mixed up to accommodate what’s in your refrigerator. The only necessities are English Muffins and eggs. The protein, vegetables and spices can include whatever you prefer, have on hand or need to get rid of.
3. The leftovers are awesome for a quick breakfast for cranky teenagers during the school week. Just cut them into individual squares and wrap them in plastic wrap. Tell them to remove the plastic wrap, place the square on a paper plate and nuke it for a minute while you sleep in so you don’t have to cross paths. Viola!
If you’re desperate for an Apéritif with this one, consider rehab. Or a Bloody Mary, recipe found at the end of this post.
English Muffin Breakfast Casserole
3 English Muffins (or more if your baking dish accommodates them)
Butter
Spray Oil (I use coconut oil)
3 Chicken Sausages (I prefer Applegate, which are precooked)
1/2 chopped onion
1/2 cup chopped red pepper
1/2 cup chopped green pepper
4 oz. sliced mushrooms
3 cloves garlic, chopped
1 t Italian Seasoning
10 eggs
1 t ground mustard
1 t salt
1/2 t black pepper
1/2 cup cheese, shredded
Spray a 9×13 glass baking dish with cooking spray. Split the English Muffins and butter the cut side, then place them cut side down in the dish. Dice the sausages and sprinkle them over the English Muffins. Sauté the onion, peppers and mushrooms and Italian seasoning in a tablespoon of ghee or butter over medium-low heat. Stir frequently, and add the garlic after 5-7 minutes. Cook for another minute or two, then pour the vegetables over the sausages. Whisk the eggs, mustard, salt and pepper together and pour over the casserole. Sprinkle the cheese over the top, cover with plastic wrap and refrigerate overnight.
The next morning, take the casserole out to take the chill off the dish. Preheat the oven to 350 degrees. Once preheated, place the casserole in the oven for 45-50 minutes, or until the eggs are set in the middle. Let the dish rest for 10 minutes, then cut into squares. Serves six to eight.
Edit: After inspecting the above photo more carefully, I think I threw in some leftover chopped asparagus in lieu of the red and green pepper. Proof that you can kitchen sink it.
XOXO,
Jen
Apéritif Friday 