Eggs are typically served at breakfast or brunch either scrambled, fried or poached, but there is another option for serving eggs. Casseroles use traditional breakfast foods in an innovative and exciting way.
Instead of plating eggs next to sausage, ham or bacon, the little round wonders can be either mixed together with other ingredients or all the components can be layered in a pan to create a scrumptious blend of flavors. The casserole
is generally refrigerated overnight which results in quicker morning preparation as the chef need only to cook and serve. Cleanup is also a breeze since the ingredients are all baked in one dish. In addition, egg casseroles travel well
and can be a simple and cost effective solution when attending a potluck dinner or other event where bringing a dish is appropriate.
Egg casseroles can be made several different ways. Some recipes call for layering the ingredients to create an array of distinct flavors and textures that blend in the mouth. Scrambled eggs, cheese, ham and toast or potato are commonly
used in layered casseroles. Other casseroles call for the ingredients to be stirred together to fully unify the flavors while the dish rests overnight. These dishes generally contain smaller pieces of foods that have been cubed or diced
whereas layered egg casseroles can be made with larger pieces or slices of meats, cheeses or breads. Simple aromatic vegetables such as onion, scallion or green pepper are sometimes included to increase the visual and taste appeal while
some chefs add a wider array of vegetables like asparagus, spinach and broccoli to increase flavor and the nutritional value of the dish. With or without the addition of vegetables, egg casseroles make a marvelous change from an ordinary
breakfast. |
