There is no finished product picture of this and another recipe I have coming soon because I was entertaining. And both times, people showed up about a half hour early. I am thinking I need to prep way ahead of time or get some store bought stuff. Do you have any tips? Maybe I need to tell people to show up a half hour later!
I hosted book club awhile back and showed you the amazing biscuits and bacon treats I made. I forgot to draft a post about the star of the show, this vegetarian breakfast casserole! We have a few veg heads in book club and I knew all of us omnivores would not mind to have a veggie main dish, especially with the bacon treats!
This was sooooo good and everyone got seconds. My sweet friend Jen asked for the recipe and made it herself after! It is the perfect way to have a breakfast casserole and not feel too full and icky after. And who can say no to goat cheese? Don't let the long list of ingredients scare you, it is not that complicated and you can do it in steps. I did all my chopping and roasted the squash the day before. Full recipe to follow the montage. And Happy Birthday to my crazy mother, 61 years young today!
 |
| Sans cheese, but look at all the goodness! |
 |
| The cast on a sleepy morning. |
 |
| I did the butternut squash the day before because book club was early and I like my beauty rest! |
 |
| I seasoned it, roasted it and then packed it away for the show. |
 |
| Red bell peppers are so pretty AND yummy! |
 |
| Mushrooms are so yummy and not pretty! |
 |
| When you get veggies all seasoned and browned in a skillet you cannot go wrong! |
 |
| Add the greens to the party and it's...a party! |
 |
| This is how steady my hand is without a tripod. So blurry but so good! |
ROASTED SQUASH: (I made this the day before and refrigerated)
6 cups peeled and chopped butternut squash (from a 3-pound squash)
1 tablespoon olive oil
1 teaspoon Thyme
1⁄2 teaspoon Garlic Powder
1⁄4 teaspoon sea salt
1⁄4 teaspoon Black Pepper
CASSEROLE:
2 tablespoons olive oil
I pack of mushrooms, chopped
1 onion, chopped
1 red bell pepper, chopped
1 teaspoon Paprika
1 teaspoon Oregano
1⁄2 teaspoon Garlic Powder
1⁄2 teaspoon sea salt
1⁄4 teaspoon Black Pepper
4 cups baby spinach or any other green
8 eggs
1 cup half and half
1⁄2 cup 2% milk
2 teaspoons all-purpose flour
1 teaspoon Dijon mustard
2 teaspoons chopped fresh chives
1 cup shredded cheddar cheese
1⁄4 cup finely crumbled goat cheese
Preheat the oven to 400 degrees. Line a baking pan with parchment paper. Toss butternut squash with oil, thyme, garlic powder, salt and pepper. Bake, turning occasionally, for 20 to 25 minutes or until golden and tender. Cool slightly. Reduce oven temperature to 350 degrees. While squash is cooking, heat oil in large skillet set over medium-high heat. Add mushrooms, onion, red bell pepper, paprika, oregano, garlic, salt and pepper. Cook, stirring often, for 8 to 10 minutes or until vegetables are lightly golden and tender. Stir in spinach and cook for 1 to 2 minutes or until wilted and no moisture remains. Cool slightly. Combine mushroom mixture with butternut squash and spoon into 9x13-inch lightly greased baking dish.In a separate bowl, whisk the eggs with the half and half, milk, flour, mustard and chives. Stir in cheddar cheese and goat cheese. Pour egg mixture over top of vegetables.
Bake for 45 to 50 minutes or until the filling is set but still jiggles a bit in the center. Let stand for 15 minutes before slicing. Serve warm.
Happy Cooking!
Missy
No comments
Post a Comment