Emeril's Breakfast Casserole
In the meantime, you can get a taste of Emeril's bam-tastic breakfast cooking
with the recipe for his One Stop Breakfast Casserole below.
Ingredients:
8 ounces breakfast sausage or bulk sausage, casing removed
2 large shallots, minced (about 1/3 cup)
1 tablespoon butter
12 to 16 ½-inch-thick slices of day-old French bread (toast lightly if fresh)
6 ounces shredded cheese, such as Monterey Jack, Cheddar or Swiss (1½ cups)
10 large eggs
2½ cups half-and-half
½ teaspoon salt
¼ teaspoon ground white pepper
Directions:
Heat the skillet over medium heat and, when hot, add the sausage. Cook until
sausage begins to brown, breaking it into small pieces with a wooden spoon,
about 4 minutes. Add the shallots to the skillet and continue to cook until
meat is golden brown and the shallots are soft, about two minutes longer. Remove
the skillet from the heat and set aside. Butter a 9-inch square baking dish and
line the bottom with half of the bread slices. Top the bread slices with
half of the sausage-shallot mixture and half of the grated cheese. Make another
layer with the remaining bread, sausage, and cheese.
In a mixing bowl, combine the eggs, half-and-half, salt and pepper, and whisk
to combine. Pour the egg mixture evenly over the layered bread mixture. Cover
with plastic wrap and refrigerate for at least one hour and up to overnight.
Remove the casserole from the refrigerator and allow to come to room
temperature for about 20 minutes. Position rack in center of oven and preheat
the oven
to 325ºF.
Remove the plastic wrap and bake the casserole, uncovered, until puffed and
golden brown, about one hour. Using oven mitts or pot holders, remove the
casserole
from the oven and let rest for five minutes before serving.
YIELD: 8 to 10 servings Recipe originally appeared in Emeril's "There's a Chef
in My Family," HarperCollins Publishers, New York, New York, 2004
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