Photo: Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa Recipe
Ingredients
Savory Casserole:
- Cooking spray
- 10 large eggs
- 3 cups milk
- 1 (10.75-ounce) can cream of mushroom soup
- 2 (5-ounce) bags large-cut croutons (recommended: Chatham Village)
- 1 (8-ounce) package diced ham
- 2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper
Mushroom and Onion Jam:
- 3 tablespoons extra-virgin olive oil
- 2 (12-ounce) bags frozen chopped onions, thawed
- 2 (8-ounce) packages sliced mushrooms
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
Tomato and Basil Salad:
- 1 (15-ounce) can diced tomatoes, drained
- 1/2 cup prepared pesto
- 1 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
Avocado and Black Bean Salsa:
- 1 pint prepared guacamole
- 1 (15-ounce) can black beans, drained
- 1 canned jalapeno, finely chopped
- 1 tablespoon lime juice
Directions
For the casserole: Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray.
In a large bowl, whisk together the eggs and milk until well blended. Add the croutons and toss until well coated. Add the remaining ingredients and mix. Pour into the prepared baking dish and bake until browned and puffy, 45 to 50 minutes. Let rest 5 minutes before serving.
For the onion and mushroom jam: In a large skillet over medium heat, add the olive oil. When the oil is hot, add the onions, mushrooms, sugar, vinegar and salt and pepper, to taste. Mix everything together and cook for 5 minutes. Turn the heat to low and cook, stirring often to prevent burning, until the onions are caramelized, 20 to 25 minutes. Taste and season with salt and pepper. Remove from the pan and let cool. Cover and refrigerate until you are ready to serve.
For the tomato and pesto topping: Combine all the ingredients in a medium bowl and stir. Cover and refrigerate until ready to serve.
For the avocado and black bean salsa: Mix all the ingredients together, cover, and refrigerate until ready to serve.
Serve the savory casserole with the assorted toppings.
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By bobbie1022
ga
on April 25, 2011
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Easy to make, tasted okay, but the texture was not what I expected. It was grainy and rather mushy. I returned it to the oven, but it did not help. I was disappointed as I had spent about 15 dollars to get all the ingredients.
By SusieKE
Moscow, ID
on April 23, 2011
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This casserole was a breeze to make and certainly disappeared fast with our family. I substituted flavored croutons and eliminated adding the salt and it turned out fabulous. I made 2 different sauces ... I guacamole, drained can of diced tomatoes, drained can of black beans and canned jalapenos to taste. I added about 2 Tbs of lime juice as well ... stirred and refrigerated until the casserole was ready to serve. The other sauce I used about a carton of sour cream, 1/2 can of black beans drained and a can of diced tomatos drained. Again refrigerate until ready to serve. My husband was counting on eating the leftovers ... but there were no leftovers to eat ... definitely will be one that I will be making again ....
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