Cheesy Potato Breakfast Casserole with Cheddar & Tomatoes Recipes from the Kitchn. And then there are sun-dried tomatoes, preferably really good ones packed in oil (perhaps with some herbs) to give umami flavor and a little bit of meaty chew here and there.
The cheddar is a great flavor in the mix, too. If you're feeling fancy, throw in a few leaves of rosemary or thyme, but it doesn't need it. This casserole is truly hearty; it's packed with more potatoes than I usually put in a casserole of this size. But the texture is still light and even fluffy, thanks to the shredded potatoes, which don't weigh this down like cubed potatoes can. It's a great make-ahead breakfast — make a pan of this and take a wedge with you to the office every morning for a few days. Cheesy Potato Breakfast Casserole with Cheddar & Sun-Dried Tomatoes 8 to 10 servings Lightly grease a 9x13-inch baking dish with nonstick spray or olive oil.
In a separate bowl, beat the eggs thoroughly with the mustard. Bake at 350°F for 35 to 45 minutes, or until the eggs are firm and the top is slightly golden. Brunch Recipe: Bacon, Potato & Egg Breakfast Casserole Recipes from The Kitchn. It can also be made ahead: Just mix it all up and put it in the fridge overnight, then bake away in the morning.
Leftovers are yummy too. Bacon, Potato & Egg Breakfast Casserole serves 6 as a main dish 4 slices thick bacon, cut into strips about 1/2-inch wide1 large yellow onion, peeled and diced1 yellow bell pepper, cleaned out and diced4 cloves garlic, minced1/3 cup sun-dried tomatoes, chopped2 teaspoons salt, divided8 large eggs1 cup milk, fat content between 1% and 4% (whole)1 teaspoon fresh-cracked black pepper2 cups shredded cheddar cheese3 cups frozen diced potatoes, unthawed. Korean-Style Steamed Eggs Recipes from The Kitchn. You've had eggs boiled, fried, poached, and scrambled ... but how about steamed?
Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations exist in China, Japan, and Korea, and today I'll share one method for making Korean-style steamed eggs, called gyeran jjim. At its most basic, gyeran jjim (literally "steamed eggs") consists of eggs whisked with water and something salty, such as salt, brined shrimp, or fish sauce. Seasonings like green onions and sesame seeds, as well as vegetables and other ingredients, may be added. (Think of this like an omelette, where you have a basic technique and can change fillings and toppings as desired.) When steamed in a hot water bath, the eggs set into the loveliest custard with the texture of silken tofu.
Korean-Style Steamed Eggs (Gyeran Jjim) Serves 1-2 2 large eggs 1/4 teaspoon salt 1/2 cup water, plus more for filling pot 1/2 scallion, chopped 1/4 teaspoon toasted sesame seeds Place the bowl in a pot. (Image: Emily Ho) Classic Belgian Waffles Recipe : Emeril Lagasse.