After a cold morning walk with the dog, or an early run get a cup of coffee, wouldn’t it be nice to come home to a hearty breakfast to warm you up?
Well, Ed has a casserole recipe that ticks all the boxes. It has breakfast staples like bacon and egg, along with loads of vegetables and even some sweetness with buttermilk bread.
Being a casserole, you make it in advance and keep it in the fridge so all you’ll have to do on the day is re-heat and tuck in!
Ingredients
Method
Preheat oven to 180°C fan-forced (200°C conventional). Tear bread into large pieces and put into a large bowl, add buttermilk, 4 of the eggs, celery salt and marjoram, and mix to combine. Set aside.
Cook bacon in a large frying pan on medium heat for 5 minutes, until crispy, then add onion, garlic and capsicum. Cook for 5 minutes, then season. Stir in passata, mozzarella, sugar and vinegar.
Spoon half of the capsicum mixture into a bowl and set aside. Stir bread mixture into remaining capsicum mixture, then spoon into a 3L baking dish. Stir tomatoes and spinach through reserved capsicum mixture, and spoon into dish, levelling the top. Bake for 15 minutes.
Make 4 indentations in top and crack a remaining egg into each. Bake for a further 5-10 minutes, until eggs are just set. Garnish with basil. Serve.
Will bacon cook in an egg casserole?
Bacon will cook in an egg casserole, however, it will not be crispy. Instead, cooking off your bacon for 5 minutes in a frypan before adding to your casserole will add in texture and crunch to your dish.
Why is my breakfast casserole soggy?
Breakfast casseroles may become soggy if the ingredients are not properly drained prior to baking. It can help to pre-cook any vegetables which will ensure they’re firm and crispy.
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