my breakfast egg quiche. sort of.

Breakfast. Ah, how I love thee. I think it may be my favorite meal of the day, for those of you who haven’t noticed. 

Two christmas mornings ago, I cooked brunch at my house in asbury for my family. I threw together a butt load of typical breakfast items, covered them with eggs and cheese and thew it the oven for an hour, in hopes for amazingness. Firm yet fluffy, this dish may take a while to cook but the outcome is worth the wait.  Just feed your guests with plenty of champagne while the egg lasagna sits in the oven. They won’t mind. At least my boozerific familia did not. The aroma of bacon that engulfs the kitchen makes even any vegans mouth salivate, including me who doesn’t even eat it ( don’t judge me.)

It’s not exactly a traditional quiche since I didn’t use a pie crust and baked it in a 14 inch lasagna pan. But who’s counting. If you’re ever hosting brunch at your casa and are looking for something different that doesn’t require you slaving over a frying pan while your guests guzzle your booze, this works. Just stick it in the oven and forget it. Well, not totally. But you get it.

It serves 6.

Ingredients:

• 8 organic eggs, beaten
• 1/2 cup of milk
• 2 Tbs chopped fresh parsley 
• half of a package of organic uncured bacon, crispy & chopped
• 6 links of organic chicken apple sausage or turkey sausage, chopped
• 1 small yellow onion, chopped
• 1 tomato, chopped
• 1 package of white button mushrooms, sliced
• 1 bag of fresh or frozen shredded potatoes
• 1 cup of shredded monterey jack & cheddar cheese
• salt & pepper to taste, or all purpose seasoning
• chopped chives for garnish 

Directions:

1. Preheat oven to 350 degrees F . Lightly grease a 14 inch lasagna pan.
2. Spread shredded potatoes on the bottom of pan, a thick layer which will become almost like a crust.
3. Heat oil in a large skillet over medium-high heat. Add onions and mushrooms and cook, stirring occasionally, until soft. Add tomatoes. Spread this mixture evenly over the potatoes. 
4. Cook sausage & bacon accordingly. Once finished, chop and spread evenly over vegetables and potatoes. 
5. In a large bowl, combine eggs, cheese, milk, parsley, salt and pepper. Pour egg mixture into pan.
6. Sprinkle another layer of cheese on top, if desired. ( and why wouldn’t you desire that?!)
7. Bake in preheated oven until eggs have set, about 50-60 minutes. Let cool for 10 minutes before serving. 
8. Top with chopped chives.

20 April 2010