10 Dec Christmas Casserole
This year for the first time in many years I have decided to throw a Christmas Brunch at my house here in California before leaving back to Florida for the Holidays. I never really celebrate Christmas in California because we have such a big family celebration in Florida every year but this year Wyatt and I decided to go full force and decorate and celebrate here in Cali too. So my halls are decked and I just had to figure out my brunch menu. Every year on Christmas Eve my mom makes a Christmas Casserole that we eat on Christmas morning so I decided to riff on hers a bit. Hers is pretty traditional eggs, cheddar and sausage.
I wanted something a bit more savory so I developed the following recipe. I made it last night and tested it out on my mom and me to see if it was something I could serve at my brunch. It looks very Christmasy and to my relief it tastes very good too. This is one recipe I will be serving at my brunch next week.
This is what I did:
Arugula, Roasted Tomato, and Cheese Breakfast Casserole.
4 teaspoons olive oil
Half a sweet onion-grated
4 garlic cloves sliced in half+1 minced
3 cups Arugula
1 Ciabatta or rustic loaf-cubed
1 cup milk
1 cup heavy cream
1 tablespoon Dijon mustard
2 cups roasted tomatoes in olive oil
1/2 cup grated Parmesan
1 cup Dutch Parrano Cheese Grated
S&P To taste
1 cup cooked spicy sauge-I used pork sausage
Butter for greasing the cooking casserole dish.
Turn on the broiler.
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the garlic and saute until just beginning to turn brown. Add the Arugula and wilt. Take off heat. Transfer the Arugula to a medium bowl and add tomatoes. Heat remaining 2 teaspoons of oil in the skillet and saute the spicy sausage until cooked through. Remove from heat and cool completely. Butter a 9×13 casserole dish.
Slice Ciabatta. Toast slices until lightly browned on both sides. Remove and cool and then rub bread slices with garlic halves and tear into bread crumbs.
In a large bowl, beat the eggs, milk, cream and mustard until incorporated. Add the cheeses, S&P, Worcestshire and pour into Arugula, tomato mixture. Add the sausage.
Put the bread cubes on the bottom of the baking dish season with S&P and pour egg mixture over bread.
Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
Preheat the oven to 350 degrees.
Remove the plastic wrap from the casserole and bake for 55 to 60 minutes, or until top forms a light brown crust.
NOTE: I made this again and this time I used a pound of thick cut smokey bacon instead of the sausage. I think I like it better with the bacon. I also added another cup of milk and the casserole turned out better, so make sure to add 3 cups of liquid if you make this:-)