When you want to make a hearty breakfast, but don’t feel like dirtying up several pans for bacon, eggs and pancakes, this egg and hamburger casserole is the answer. Rolled into a nifty log, this salsa-topped egg dish has just the right hot and spicy flavor to begin a hard day hunting or hiking in the mountains – or sitting on the couch watching college football!
Ingredients:
6 eggs
1 cup milk
1/2-cup flour
1/2-cup grated (or shredded) cheddar cheese
1/4-tsp crushed red pepper flakes
Leftover meat from the Stuffed Green Peppers
Salt and pepper to taste
“The Salsa”
How to:
Beat the eggs in a bowl. Add the milk and flour and mix it all together well. Add the crushed red pepper flakes and the salt and pepper. Add the leftover meat from the Stuffed Green Peppers (if you don’t have this you can use leftover hamburger meat, bacon or sausage). Mix everything together with a fork – make sure the meat pieces are small.
Line a loaf pan with wax paper or parchment paper, so the paper hangs over the sides. Spray the paper with non-stick cooking spray.
Pour the egg mixture into the pan. Bake in a 375 oven for 12 to 14 minutes, until the edges begin to thicken and the center jiggles just slightly. Cover the top with the cheddar cheese and bake for an additional 3 to 5 minutes.
Remove the pan from the oven. Put on your oven mitts and then lift the parchment paper from the pan and set it on a cutting board. Take a spatula and gently lift up the egg loaf to release any portion stuck to the paper, but leave the loaf on the paper.
Roll the loaf into a log. Top with The Salsa. Cut into 1-inch sections and serve. (If you have trouble rolling it, as I did at first, you can just scoop it up and serve it).
No comments:
Post a Comment