This is a great make ahead brunch or hearty breakfast dish. I have to admit though – it could be an awesome breakfast-for-dinner choice as well…it’s hearty, savory and delicious. I came up with this idea when we were having people over for New Year’s Eve. My future self thanked me for prepping this night before as he was in no condition to start from scratch on New Year’s Day. Guests were wowed and it sated their hangovers nicely. By prepping it the night before not only frees you up – but it allows the custard to really set and fluff up beautifully when you bake it off. Oh – and it travels nicely too.
Time: 20 minutes Preparation the night before and 60 minutes the day of
2 tablespoons room temperature butter or non-stick cooking spray
2 tablespoons olive oil (for sautéing)
8 ounces sliced white mushrooms
4 ounces diced chorizo (feel free to substitute Italian or even breakfast sausage here)
3 cloves garlic, finely minced
½ cup minced sundried tomatoes
1 tablespoon basil paste
½ tablespoon oregano paste
splash of red wine vinegar (about 2 tablespoons)
8 ounces grated Monterey jack cheese (keep 2 ounces aside)
8 eggs scrambled
1 tablespoon milk
¼ teaspoon each salt and pepper
2 tbs grated Parmesan cheese
Method: Night Before or several hours in advance
Butter or spray an 8 x 8 baking dish.
Over medium high heat sauté mushrooms until brown in olive oil – about 5 minutes. Add chorizo, garlic, tomatoes, oregano and basil pastes and vinegar. Cook on medium heat for 5 minutes. Using a slotted spoon, transfer mixture to a bowl lined with a paper towel to drain. (Chorizo will rend quite a bit of oil – and you don’t want that). Set aside to cool.
Scramble eggs with milk, salt and pepper. Set aside.
Once cooled, transfer mushroom/chorizo mixture to an 8 x 8 buttered dish. Sprinkle about 6 ounces of Monterey Jack cheese over. Pour scrambled egg mixture over cheese and add remaining grated Monterey Jack cheese and 2 ounces of Parmesan Cheese. Cover tightly with aluminum foil and store in the refrigerator.
Preheat oven to 350°F.
Bake, covered for 40 minutes. Remove aluminum foil and bake for additional 20 minutes to allow top cheeses to bubble and melt. Allow the dish to rest and completely set for about 10 minutes before cutting.