Alternatively, cook the broccoli briefly in the microwave and drain well. When the veggies in the skillet have cooked as noted above, press down gently on the paper towels to remove moisture from the broccoli. While the other vegetables cook, place the defrosted broccoli on a thick layer of paper towels and cover with another thick layer.Cook, stirring from time to time, for about 10 minutes, until the vegetables have softened, browned a bit, and decreased in volume by at least half.Add the onion, green pepper, red pepper, and shiitakes all at once, along with ½ teaspoon of the salt.Melt the butter in the braiser or skillet over medium-high heat.You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of what you'll do to make this veggie-packed vegetarian breakfast casserole. A little bit of ground nutmeg and cayenne add tons of nuance without asserting themselves dramatically.If it's important to you that this dish be vegetarian, be sure to choose a brand made without animal rennet. It gets stirred into the egg mixture and also sprinkled on top, and it adds a ton of savoriness to this dish. Choose a good-quality, freshly grated parmesan cheese.If you'd rather, you can substitute another semi-hard cheese that melts well, like cheddar, provolone, fontina, or Swiss. Gruyere instantly elevates a recipe with its umami-forward, nutty, slightly funky flavor.Either way, you'll choose between defrosting them and blotting well between paper towels, or briefly cooking them in the microwave and draining well before stirring into the mix. Petite broccoli florets will work just fine, too. That said, I am finding it nearly impossible to source these days. The recipe calls for frozen chopped broccoli, which I like because it distributes easily throughout the casserole.Just be sure to cook off all the excess moisture before adding to the egg mixture. You can substitute a different variety of mushroom if you prefer. Shiitakes are boldly flavored and low in moisture, both of which I love for this recipe.But you can use any color(s) that you like. A combo of green bell pepper and red bell pepper contributes a nice balance of flavors plus a festive pop of color.You can substitute an equal quantity (about one cup total, chopped) of shallot, leek, or red onion if you prefer. I've called for a good old yellow onion, which works very well.Kerrygold, for example, is sold in most supermarkets at a reasonable price. This sounds fancy but doesn't have to be. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. Use a really good-quality butter if you can.I use whole milk to make the casserole just rich enough, but you can substitute anything from half-and-half to low-fat milk if you prefer.You can do this up to a few days in advance if you like. Bake for about an hour in the center of a 200☏ oven, until the cubes are dry all the way through. If you'd like to make your own, choose a good crusty bread (or several) that you enjoy, cut into ¾-inch cubes, and distribute between two rimmed sheet pans without crowding. I typically buy them at Whole Foods, where they're made from a nice variety of artisan breads. For this recipe, I like to start with good-quality store-bought dried bread cubes.Brimming with vegetables - onion, shiitakes, Christmas-colored peppers, and broccoli.(I might call it Breakfast Strata in private, okay?) It’s: Here we are with this happy-making vegetarian breakfast CASSEROLE. I don’t know - deep food thoughts for the day.Īnd yet. Speaking for myself, I probably like it a little too much from time to time.īut when I hear the word “casserole,” I think of someone else. It’s not that we don’t like family-style dishes baked lovingly in the oven and served alongside a simple green salad. I feel about 40 years too young and altogether not midwestern enough to aspire to something like that. The really good kind where Whole Foods dries out all their little bits of leftover bakery bread, from sourdough to pumpernickel, and hands it to you in a bag that lasts approximately forever. It all started with some leftover stuffing cubes from Thanksgiving. We’ve become obsessed with this casserole.
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