So. I was going to use the word ‘casserole’ to describe this…
…but the word ‘egg pie’ sounded like more of a party to me than ‘casserole.’ So here we are with me making a recipe and no one knowing what I’m talking about because I’m making up words. All you need to know is that you eat this thing for breakfast. (except for today when I’m actually planning on eating it for lunch.)
Life update: Sometimes I’m a savory breakfast person now. Go figure. I still like to start my days with a latte, which means this breakfast becomes a sweet and savory combo with the savory egg casserole and the sweet vanilla latte. It’s wonderful.
Life lesson: If there is one thing life has taught me, it’s that eggy breakfast casseroles should always have bread in them. The bread soaks up the egg-milky goodness and makes pockets of creaminess throughout the egg casserole. It is something you want in your life. My friend Amanda made us this INSANE breakfast casserole several weeks ago when we had crepes at her place and this is my attempt to recreate it without bugging her for the recipe. I still think her recipe is quite legit, but I’m super happy with how this recipe turned out.
I spend most of my life working so I can buy cheese and lattes, which is why this casserole has 3 kinds of cheese and I pair it with a latte. Story of mah life.
In addition to cheese. I also put all the herbs in this. Cilantro, rosemary, basil. I wanna make avocado toast and top it with that herb blend. Andrew hates chives, so I’ve had to stop buying them (frowny face). He says they don’t belong in salads. So we’re agreeing to disagree, because I think they’re great in everything and would’ve been great in this. Can’t win ’em all.
But I totally did win this casserole because I named it ‘egg pie.’ (no one tell it that it’s really just an egg casserole. YOU GOTTA DREAM BIG! YAY imagination.)
3 herb 3 cheese egg casserole
Yield: serves a bunch. At least 6 people.
2 sweet potatoes
1 lb ground pork (aka breakfast sausage)
1/2 cup sharp cheddar
1/2 cup asiago cheese
1/2 cup parmesan cheese
1 1/2 cup milk
3 tablespoons fresh cilantro, roughly chopped
1 teaspoon dried basil
1/2 teaspoon rosemary, finely minced
scant 1 teaspoon salt
1/2 teaspoon pepper
3 pieces of bread torn into smaller pieces
First, roast your sweet potatoes. Preheat oven to 375ºF. Cube your potatoes into small 1/2" cubes. Toss in olive oil, salt and pepper and roast for an hour, stirring 4 times throughout cooking. Roast until they're crisp and golden brown (i recommend roasting the potatoes a day before you want to bake up the casserole. In a skillet, brown ground pork. Grease a 9"x13" casserole dish. Crack in your eggs and add in all ingredients including the cooked pork and roasted sweet potatoes. Whisk together all ingredients.
Cover with foil and bake at 375ºF for 40-50 minutes. Remove foil for the last 5 minutes of baking. You're gonna love it.