By Julia Westhoff
Don’t you just love a good breakfast casserole? My old boss, Palle Rilinger, made an exceptional one. She’d occasionally have us over for morning meetings and we always leapt at the chance because we knew we’d be eating her signature dish. Heaped with sausage, eggs, cheese and bread, it was, of course, amazing. And, of course, amazingly caloric.
Begrudingly, I’d been searching for a while for a bit healthier alternative, and I finally found a winner. I’ve served it three times now, and each time I’ve been asked for the recipe. It’s super flavorful, but contains no meat or gluten. I found it on thekitchn.com, and used our own sun-dried tomatoes.
Enjoy, friends! (Recipe’s after the jump).
Cheesy Potato Breakfast Casserole with Sun-dried Tomatoes
8 to 10 servings
1 tablespoon unsalted butter
1 small onion, diced
6 cloves garlic, minced
2/3 cup sun-dried tomatoes, sliced into thin strips
9 large eggs
3 tablespoons hot mustard
1 cup milk
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
2 cups shredded cheese
6 cups (or 1 pound) shredded frozen potatoes
Lightly grease a 9- by 13-inch baking dish with nonstick spray or olive oil. In a large skillet, heat the butter over medium heat until it melts and foams up. Add the onion and garlic and cook for 5 minutes, or until the onion has softened. Add the sun-dried tomatoes and cook for about 5 minutes or they are fragrant and the onion is nearly translucent and beginning to brown around the edges. Turn off the heat.
In a separate bowl, beat the eggs thoroughly with the mustard. Whisk in the milk. Stir in the salt and black pepper. Fold in the Cheddar cheese, frozen potatoes and vegetables from the skillet. Transfer the mixture to the baking dish. (At this point the casserole can be baked immediately or covered and refrigerated for up to 24 hours.)
Bake at 350 F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden.