When life gives you a fridge full of leftovers (and a long-distance call) — make an egg casserole.
Dig into the leftovers to come up with cheese (shredded), vegetables you can roast (tomatoes, asparagus green onions), fry (mushrooms, more onions, kale), and something green (spinach, cabbage, …). Inform your caller about your day.
Roast what you have to (dice the tomatoes to help them dry out, and trim off the ends of the asperagus & green onions before) and give it time to cool before you give it a rough chop. This also lets you do things like make dinner or tell your caller about your week (depending on what you’re roasting. I enjoy Ambitious Kitchen’s recipe for Sesame Garlic Roasted Asperagus; but I often add more vegetables to roast the same way).
Fry what you need to (mushrooms should be dry with a touch of color, onions should be translucent – or your could go for caramelized — depends on how good the conversation is), and slice the green medium-fine. If you have any meat in the leftovers, fry it up again-drain it well and dice it fine. Bacon’s always good, but so too is chicken or leftover beef ribs, tofu – whatever. Listen to how their week went while they giggle at only seeing you from the backside as you dig into that crisper to find the meat.
Crack eggs into a bowl. Add an equal amount of egg whites, and about half that amount of milk (or soy). When well mixed, add some thyme, nutmeg, and dry mustard. (Feel free to show your caller the mess you’re making, expect hunger). Season liberally with black pepper. Mix again then add the diced vegetables and a small handful of shredded cheese. If it’s too dry, add more eggs and egg whites. If it’s too wet, add more vegetables, meat or cheese. Ask your caller’s opinion; admit to yourself you’re showing off, but laugh at it with the caller when they call you on it.
Butter a baking dish (do it the old fashioned way with a piece of paper towel and actual butter – you’ll thank me later when it comes time to cleaning), then pour in your mess. Sprinkle with more grated cheese. Bake it for 30-50 minutes at 400 F. If, when you pierce the top, liquid bubbles up – it’s not done. Cook it some more. Finish up your call and wish them well.
When it’s done cooking, let it cool and slice it. Store it portioned for upcoming breakfasts, brunches, or whenever time gets away from you. Post the recipe and promise pictures.
Leftover egg casserole
Inspired by the Kitchn’s ham and cheese egg casserole.
- 10 spears of asparagus, trimmed & roasted
- 4 green onions, trimmed & roasted
- 1 clove garlic, minced
- sessame oil, drizzle
- 1/2 cup cherry tomatoes, diced & roasted
- 6 button mushrooms, cleaned and sliced and fried
- 1/2 cup leftover meat, diced and fried
- 2 cups spinach, sliced
- 3 eggs
- 3 egg whites
- 1/2 cup milk (or milk substitute)
- 1/2 cup cheese, shredded and divided
- 1/4 tsp each: nutmeg, thyme, and dry mustard
- black pepper, freshly ground to taste
- Trim the asparagus and green onions and dice the cherry tomatoes On a parchment-paper covered flat pan add the asparagus green onions and cherry tomatoes. Mix in minced garlic and drizzle liberally with sesame oil. Roast at 350 for about 15 minutes.
- Take out the pan and allow to cool.
- Find meat. De-fat if necessary, dice, and fry it up again to gain a bit of a crust.
- Set the meat aside and remove all but a tiny trace of the oil. Add the sliced mushrooms to the oil and fry until they are dry and have a touch of color on both sides.
- Slice the spinach. Dice the asparagus and green onions.
- In a bowl mix the eggs, egg whites, milk, spices, vegetables, meat and half the cheese.
- Butter a baking dish, and add the mix. Top with the remaining half of the cheese.
- Bake at 400 F for 50 minutes.