Celebrate with Brunch

Photo: Terry Brennan, food styling Lara Miklasevics

Brunch is always a popular get-together for Mother’s Day, and if you plan to cook at home, an egg dish is an easy and delicious idea for a crowd. If you aren’t hosting a group, some form of an egg bake is still a great idea as you can enjoy some now and have breakfast ready for the week ahead. Plus, they are a good way to stretch your egg supply and flexible so you can include a variety of your favorite ingredients.

Eggs in Many Forms

There are many forms of baked egg dishes—the strata, egg bake, quiche, frittata, and soufflé are all made with eggs—but what is the difference? Twin Cities chef and cookbook author Robin Asbell, who created the strata recipe below for Real Food, shares highlights:

• Strata usually contains bread, and can be a thrifty way to use up stale bread since it is soaked in an egg and milk custard before baking with assorted breakfast foods.
• Egg bake or egg casserole is almost the same as a strata, but may or may not include bread in it.
• Quiche is made in a pastry crust, can contain a variety of vegetables, meats, or cheeses, and usually the eggs are beaten with a generous amount of half-and-half or cream.
• Frittata, which is similar to a Spanish tortilla, is more like a crustless quiche that is baked in a pie pan or prepared in a skillet over low heat, then either flipped in the pan or finished under the broiler.
• Soufflé is the show-off of the egg dishes, employing lofty beaten egg whites to carry a rich béchamel high above the baking dish.

Flexible Breakfast Strata

Makes 8 to 12 Servings | Recipe by Robin Asbell from Real Food

The easiest and tastiest way to feed a crowd at brunch is the strata. Call it an egg bake or a casserole, it’s a pan full of breakfast foods, all bound with savory eggs and cheese to make a sliceable meal. This one is a template, so you can use the vegetables your family prefers, or even make it vegan or gluten-free.

4  cups cubed bread or 12 ounces thawed hash browns (or gluten-free bread or hash browns)
1 tablespoon extra virgin olive oil
1  cup chopped onion
1 pound sausage, or 6 ounces cooked and crumbled bacon (can use plant-based sausage)
3 cups chopped vegetables, such as broccoli and peppers
12 large eggs, or 36 ounces Just Egg or make a plant-based egg substitute (see Cook’s Notes)
¾ cup milk, or nondairy milk (see Cook’s Notes)
1 teaspoon salt
1 teaspoon dried thyme or sage
1½ cups shredded cheese, or vegan cheese

1. Grease a 9×13-inch baking pan or a 3 or 4 quart casserole. Sprinkle the bread or hash browns in the pan and reserve.
2. In a large sauté pan, warm the oil over medium-high heat for a few seconds, then add the onion. Sauté until it starts to sizzle, then add the crumbled or chopped sausage. Stir and cook for about 5 minutes, until cooked. Add the vegetables and cook until they are softened. (To use bacon, cook separately and add when the vegetables are done.)
3. In a large bowl, combine the eggs (or egg substitute) with the milk (or nondairy milk) salt, and dried herb. Whisk well.
4. Distribute the sausage mixture over the bread or potatoes, then pour the egg mixture over that, using your spatula to lift the ingredients in the pan so eggs can flow around them. Sprinkle with shredded cheese.
5. Cover and refrigerate for at least 30 minutes or overnight.
6. Heat the oven to 375°F. Bake for 45 minutes until the top is golden brown and the casserole is firm when pressed with a fingertip. Cool slightly on a rack and slice while still warm.

Cook’s Notes:
• To make a plant-based egg substitute for 12 eggs, whisk 3 cups garbanzo (chickpea) flour with 3 cups water and ½ teaspoon turmeric.
• Leave out the milk if using the make-your-own plant-based garbanzo flour egg substitute option. (Include the milk if using the Just Egg.)

Nutrition Flexible Strata (per serving): Calories: 270, Fat: 18g (Sat: 7g), Cholesterol: 205mg, Sodium: 640mg, Carb: 11g, Fiber: 2g, Sugar: 3g, Protein: 17g
Nutrition Flexible Strata (with vegan/nondairy per serving): Calories: 250, Fat: 6g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 540mg, Carb: 37g, Fiber: 9g, Sugar: 3g, Protein: 12g

Photo: The Slow Roasted Italian

Sun-Dried Tomato and Ricotta Frittata

Makes 8 Servings | Recipe courtesy of Jones Dairy Farm

Baked in cast iron, this Italian-inspired frittata recipe is made with ricotta cheese, sun-dried tomatoes, fresh basil, and all-natural breakfast sausage.

1 tablespoon butter
½ medium onion, diced
3 garlic cloves, minced
½ teaspoon kosher salt, divided
¼ teaspoon freshly ground pepper, divided
12 large eggs
½ teaspoon nutmeg
1 cup fresh grated Parmesan cheese, divided
1 (15-ounce) container whole milk ricotta cheese
½ cup julienne cut sun-dried tomatoes
20 basil leaves, julienned
1 (5-ounce) package All Natural Golden Brown Breakfast Chicken Sausage Links, diced

1. Preheat oven to 350°F.
2. Melt butter in 10-inch cast iron or oven safe skillet over medium heat. Add onions, garlic, ¼ teaspoon salt and ¹/₈ teaspoon pepper. Saute until translucent, 3 to 5 minutes.
3. Meanwhile, in large bowl combine eggs, ¼ teaspoon salt, ¹/₈ teaspoon pepper, and nutmeg. Whisk until combined, just until egg yolks and whites come together. Add half Parmesan cheese, ricotta cheese, sun-dried tomatoes, basil and sausage. Stir until combined, clumps of ricotta will still remain.
4. Pour egg mixture over onion mixture and stir to combine onions into egg mixture. Place skillet in oven and bake 25 to 30 minutes, until cooked through.
5. Remove from oven and top with remaining Parmesan cheese. Allow to cool for 5 minutes. Slice frittata in pan or use a rubber spatula to carefully slide frittata onto a plate. Cut into wedges. Serve and enjoy!

Hungry for More?

Check out these recipes I have highlighted here:

Egg-Stretching Recipes: Creative approaches can “egg-stend” your supply of this precious staple

Blueberry Ricotta Coffeecake Recipe: This delicious cake is perfect for spring brunch or anytime you deserve a treat

Party Potatoes Recipe: More than a side dish, potatoes can be a highlight of brunch or holiday dinner. Try this classic family recipe for cheesy hash browns casserole aka “Party Potatoes,” plus check out a roundup of tasty tater recipes.