Ever since I discovered breakfast casseroles, I have been thinking of different ways to make different casseroles so things do not get boring.
So this week, I kinda thought what if I were take an omelette (you know, those you get at the nice beach resorts during breakfasts) and deconstruct it?
Now, if you are a regular reader of my blog, or if you are a
stalker follower of my blog – I love blog stalkers by the way, so stalk away! – you will know that I do not like using BIG words, especially cooking- or baking-related words.
In this case, however, “deconstruct” is an apt word because it was exactly what I did. I took the elements of a breakfast omelette, took them apart, and sort of re-arranged them to make my casserole.
To start, I finely diced half an onion. I also diced some ham, one de-seeded red pepper and three tomatoes. In addition, I whisked the eggs with the milk.
Please bear in mind that I had made this casserole to feed about 8 people, so if you are feeling less, then reduce the quantities stated in the recipe accordingly.
I started by scrambling the eggs. In a heated skillet, I added a little olive oil and cooked the eggs in batches.
Once cooked, the eggs were placed at the bottom of a greased casserole dish.
On the eggs, I added frozen shredded cheddar and then the ham.
In the same skillet, I added a little more olive oil and cooked the onions until they were soft and translucent.
Then I added the red peppers and tomatoes and cooked them for about 3-4 minutes. These were added to the casserole.
The last thing I did was to mix one can of cream of mushroom with some milk and poured this over the casserole. I added coarsely grounded black pepper and salt.
At this stage, I cling wrapped the casserole and left it to chill over night in the fridge.
On Sunday morning, I baked the casserole in the oven for about 40 minutes and breakfast was ready.
So, I present to you an omelette that is not an omelette – onions, ham, peppers, tomatoes, mushroom and egg – just as delicious, but without the hassle and grease on a beautiful Sunday morning.
Scrambled Eggs with Ham, Red Pepper and Tomatoes Breakfast Casserole (Serves 8-10)
10 eggs, beaten with 1 cup milk – I used low-fat milk
6 slices ham, diced
1 red pepper, de-seeded and diced
2 tomatoes, diced
1 cup cheddar, or any cheese
1 can (10oz) cream of mushroom, mixed with 1/2 cup milk
Salt and pepper to taste
1. In a heated skillet, add a little olive oil and scramble the eggs in batches. Place the cooked eggs at the bottom of a greased 13×9-inch casserole dish.
2. Layer the cheese and ham over the eggs.
3. Add a little more oil to the skillet. Cook onions until they have turned soft and translucent. Add peppers and tomatoes and cook a further 3-4 minutes. Layer this over the ham.
4. Mix the cream of mushroom with the milk. Pour this over the vegetables. Season with salt and coarsely grounded black pepper.
5. Cling wrap casserole dish and chill until needed.
6. Bake at 170C for 40-45 minutes.
7. Serve hot.