Tuesday, January 24, 2017

Ali's B&B Egg Casserole

There was a time when my sister was on a bed and breakfast kick thinking that she wanted to open one so she had a knack of eating at restaurants and recreating the food that she ate in her own kitchen.  It always amazed me at how she would pick apart a meal and find all the wonderful tastes that were combined to create such a delicious meal and then make it her own.   This recipe goes way back and came from one of her creations originally called "Victoria' Monterey Eggs".  She gave me a hand written note with no date but I want to say this was somewhere around 1998.  I've made this a few times and each time a little different depending on the ingredients I've had on hand which is why you will see so many ingredients listed as "optional".  I love the flexibility of this recipe and that each time it comes out fantastic.  My husband loves it because he can have immediate breakfast to go in the morning for work if I make this on a Sunday.  Serves 6.
  • 1 1/2 cups cubed ham
  • 1/2 lb bacon fried & crumbled
  • 12 eggs
  • 2-3 turnips sliced thinly
  • 1 tsp sea salt
  • Dash of peeper
  • 1 4oz can diced green chili
  • Pinch of red pepper flakes (optional if you want a little heat)
  • 1 cup grated monterey jack or cheddar cheese (optional)
  • 1 large avocado, thinly sliced
  • 1 medium tomato thinly sliced (optional)
  • mushrooms (optional)
  1. Preheat oven to 325 degrees F
  2. Cook bacon and drain all but 1 tablespoon of fat in pan
  3. Saute turnips in bacon grease for approx 5 mins until slightly soft
  4. Spread the ham and bacon on the bottom of 9x11 Casserole Dish or 2.5 quart quiche pan
  5. layer the tomatoes, turnips and mushrooms on top of ham/bacon
  6. Beat eggs with salt, pepper, red pepper flakes and green chilies
  7. Pour eggs on top
  8. Bake for 30 minutes
  9. Preheat oven to Broil
  10. Remove from oven and place avocado and then sprinkle with cheese and broil until cheese melts

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