SAUSAGE, EGG AND KALE CASSEROLE
Finding a brunch dish that feeds a crowd can be a challenge, but this large-scale frittata does just that by layering sausage, kale and fontina with cream-thickened eggs. Use any fresh sausage you like (chorizo, merguez, or hot pork sausage work well), and swap in mild Swiss chard or peppery mustard greens in place of the kale. You can prepare this dish the night before serving by cooking through Step 5 and layering the sausage, vegetables and cheese in the baking dish. Let it warm up slightly at room temperature before adding the eggs, then bake as directed. Baking times will vary depending on how cold or warm the dish is, as well as its depth and ingredients, so keep an eye on the eggs; they should be just set in the center.
Provided by Susan Spungen
Categories breakfast, brunch, dinner, easy, lunch, weeknight, casseroles, main course
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Heat oven to 325 degrees. Generously butter a large 2 1/2-quart baking dish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium. Add sausage and cook, stirring to break it up, until lightly browned, 6 to 8 minutes. Transfer to the baking dish, spreading it in an even layer.
- Add 2 teaspoons oil to the skillet and increase heat to medium-high. Add red onion, salt it lightly and cook, stirring frequently, until it starts to take on color, about 8 minutes. Reduce heat to medium-low and continue cooking until softened, 3 to 4 minutes. Transfer to the baking dish and arrange evenly on top of the sausage.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium. Add kale, season it lightly with salt and pepper, cover and cook, occasionally tossing with tongs until wilted, 2 to 3 minutes. Transfer to the baking dish and arrange evenly on top of the onions. Top with the grape tomatoes and fontina.
- Whisk together the eggs and cream in a large bowl and season generously with salt and pepper. (If making ahead of time, wrap the baking dish and egg mixture separately and refrigerate until needed.)
- Pour the egg mixture over the ingredients in the baking dish, and sprinkle with Parmesan. Bake until the eggs are just set in the middle, 25 to 30 minutes. (Increase the baking time by about 15 minutes if the components were refrigerated ahead of time.).
- Broil until the top is lightly browned, 2 to 3 minutes. Sprinkle with Aleppo, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 9 grams, Sodium 330 milligrams, Sugar 3 grams, TransFat 0 grams
BREAKFAST EGG WRAPS
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 12m
Number Of Ingredients 7
Steps:
- Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
- Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.55 milligram of sodium
MIDDLE EASTERN EGGS WITH MERGUEZ & PISTACHIOS
Bring some bold flavours into this brunch for two with harissa, sumac and pistachios - swap for chipolatas or chorizo if you prefer
Provided by Cassie Best
Categories Breakfast, Brunch, Dinner, Lunch, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat a drizzle of oil in a heavy-bottomed, small frying pan - a cast-iron one is perfect. Add the onion and cook for a few mins until soft, then push them to one side of the pan. Add the sausages and fry for 5-10 mins, rolling them around in the pan until golden brown. Add the tomatoes, sugar and harissa, season well and add a splash of water. Cook for 5-10 mins, stirring now and then, until the tomatoes have cooked down to a thick, chunky sauce.
- Push the sausages aside in the pan so that you can create 2 large holes in the sauce using a spoon. Crack the eggs into the holes and cook for 4-5 mins until the whites are just set and the yolk is still runny. Meanwhile, toast the pitta breads.
- Sprinkle each egg with a little sumac, dollop on some yogurt, then sprinkle over the parsley and pistachios. Cut each pitta bread in half and serve on the side.
Nutrition Facts : Calories 633 calories, Fat 35 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 2.1 milligram of sodium
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