SPANISH EGG CASSEROLE
I got this recipes from my girlfriends Mom when we was in High School ( just a few years ago). They had just moved here from Spain.I fix it to take to the beach and when we have company.
Provided by Audra LeNormand @sslady77575
Categories Breakfast Casseroles
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.Spray 9X13 pan with Pam.
- Peel potatoes and layer in pan.
- Break eggs into bowl,mix with half & half. Add onion,bell pepper, cilantro and jalapenos.Pour over potatoes.
- Put bacon all over the top.Cook for and hour. Put cheese on just before it finishes.Serve with Biscuits and salsa.
SPANISH EGGS WITH CHORIZO & PEPPERS
You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes
Provided by Good Food team
Categories Breakfast, Brunch, Main course
Time 40m
Number Of Ingredients 5
Steps:
- Steam the potatoes for 15-20 mins or until cooked.
- Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
- Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
- Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
Nutrition Facts : Calories 415 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
SPANISH COMFORT FOOD (EGG & SAUSAGE CASSEROLE)
A number of years ago in a village in Spain I was served a dish similar to this recipe and thought of it as true comfort food.It was baked in a clay oven. It's been a while but this is my version of it. It was served for breakfast but I think of it more as a one dish dinner meal. It is an easy recipe with minimal preparation. You can make it ahead, reheat adding the eggs for the last 10 minutes. It can be as spicy or as tame as you like simply by choosing a type of sausage that you like. If you can get Portuguese Linguica sausage they would be perfect. I used Spanish Corizo-a very robust sausage full of smoke & flavor, You may even try Ham slices instead of sausage. The cook time is for making the recipe straight through-for "do ahead" allow another 40 minutes
Provided by Bergy
Categories Spanish
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F
- Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes
- Add peppers & celery, cook a further 2 minutes
- Add tomato sauce, sausage, potatoes & lemon juice
- Sprinkle in the Paprika
- Add drained peas & carrots & wine
- Bring to a simmer
- Transfer to a casserole dish with a lid
- You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering
- If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes
- Make a depression for each egg, crack in the eggs, cover and place back in the oven
- Cook for apprx 10-15 minutes or until the eggs are done to your liking
- Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table
Nutrition Facts : Calories 1217.9, Fat 67.8, SaturatedFat 20.6, Cholesterol 313.8, Sodium 2938.5, Carbohydrate 96.7, Fiber 13.1, Sugar 13.3, Protein 52.4
CHORIZO EGG CASSEROLE
Growing up on chorizo and egg burritos, I decided it was time for a remake. In the morning when I make coffee, I pop this in the oven and an hour later, breakfast is ready! -Relina Shirley, Reno, Nevada
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
Nutrition Facts : Calories 461 calories, Fat 34g fat (15g saturated fat), Cholesterol 215mg cholesterol, Sodium 1017mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
SPANISH EGG CASSEROLE
This may sound alittle strange with the hard boiled eggs -- which aren't a particular favorite of mine. But it's a very tasty casserole. Great to take to a potluck dinner. FYI, the husband doesn't like green peppers so I replaced with 1/2 cup sliced olives.
Provided by Jo in Arlington
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook Noodles in lightly salted water until tender.
- Drain and spray with cold water.
- In large pan sauté onions and peppers in 3 Tblsp Butter - about 5 minutes.
- Add tomatoes and simmer 10 minutes.
- Add cheese, green peppers and sliced olives.
- In separate bowl, melt butter and blend in flour and salt.
- Stir butter/flour mixture in tomato mixture and cook until thick.
- Place half the cooked noodles in bottom of 2-qt.
- Casserole; slice 3 eggs and place on top of noodles; top with half the mixture.
- Repeat layers.
- Bake in pre-heated 350° oven for 25-30 minutes.
- Let cool 10 minutes before serving.
Nutrition Facts : Calories 304.2, Fat 16.1, SaturatedFat 8.1, Cholesterol 209.6, Sodium 512.4, Carbohydrate 30.5, Fiber 2.6, Sugar 4.7, Protein 10.1
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SPANISH OMELETTE CASSEROLE | LOVEFOODIES
From lovefoodies.com
4.3/5 (3)Total Time 30 minsCategory BreakfastCalories 369 per serving
- In a fry pan, add the oil and onion, and sautee until soft. Then add the potatoes and sautee until cooked. Keep on a medium to low heat to avoid any burning. Just before the potatoes are nearly done, add the chorizo slices and stir everything so all combined. Then add the parsley and season with salt and pepper if you wish.
- Transfer everything to an oven proof dish, I use an 6 x 8 Casserole dish. Any size will be fine so long as it is deep enough!
- Carefully pour the beaten eggs in to the casserole dish then scatter the cheese over the surface. Place on a tray (to catch any bubble over) and bake for about 15 minutes. The omelette should be puffy when done, golden brown around the edges and not be runny in the centre. Poke a knife to check the egg mixture has set.
EASY SPANISH BREAKFAST CASSEROLE - VEGETARIAN BREAKFAST …
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4.8/5 (15)Total Time 1 hrCategory BreakfastCalories 189 per serving
- In the meantime, carefully remove the stem and seeds from the jalapeño, poblano pepper and green pepper (wear gloves so you don't burn your fingers on the jalapeño peppers). Dice them into small pieces and add to the pan once the onions have cooked. Cook for five minutes.
16 SPANISH EGG DISHES YOU NEED TO TRY - SPANISH SABORES
From spanishsabores.com
Reviews 14Published Jun 21, 2015Estimated Reading Time 6 mins
- Tortilla de Patatas (Spanish Potato Omelet) If you only try one Spanish egg dish, make it this one. Tortilla de patatas (also commonly called tortilla española) is easily one of the most popular dishes (egg-based or otherwise) in the entire country.
- Huevos Rotos (Broken Eggs) Huevos rotos is one of those dishes that can vary greatly from region to region. But the basic concept is always the same: eggs fried in olive oil, yolks nice and runny, laid atop fried potatoes.
- Pisto con Huevo (Ratatouille with Fried Egg) Zucchini, tomato, onion, potato, and bell pepper are stewed together to create a rich, slightly sweet pisto.
- Huevos Rellenos (Deviled Eggs) One of the easiest Spanish egg dishes is simple deviled eggs. Spanish deviled eggs usually involve some type of seafood and are often made using canned tuna, tomato paste, mayonnaise, and a light sprinkling of paprika.
- Tortilla Francesa (Scrambled Egg Omelet) A “French omelet,” as it’s called here in Spain, is a thin layer of scrambled egg often folded in thirds. It is eaten by itself or with a quick sprinkling of salt.
- Revuelto (Scrambled Eggs) A revuelto, or “scramble,” is another Spanish egg dish that is ripe with possibilities. Revueltos are always served with one or two other ingredients mixed in.
- Salmorejo. Okay, so this one might be a bit of a stretch…but the secret ingredient in the best salmorejo recipe is a hard-boiled egg! And no, not the one that gets diced up on top as a garnish along with bits of cured ham.
- Migas con Huevo (Sautéed Breadcrumbs with Egg) Migas are Spain’s answer to North American-style stuffing. They are made from chunks of day-old bread that have been rehydrated with saltwater and pan-fried with sweet bell peppers, garlic, chorizo, and pancetta.
- Huevos a la Flamenca (Baked Egg and Vegetable Skillet) Huevos a la flamenca, literally “flamenco-style eggs,” might just be the ultimate brunch food.
- Ensaladilla Rusa. Few things hit the spot on a scorching summer day in Spain better than ensaladilla rusa. Despite its name (“Russian salad”—and yes, it does have roots in Moscow), it’s now one of the most typical tapas you’ll find in Spain!
SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON
From bonappetit.com
Estimated Reading Time 8 mins
- Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15–20 minutes. Let cool.
- Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
- Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4–6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7–10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1–2 minutes.
- Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
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