Y’all, I have got a mean case of the January blues. First of all, I started a new semester and managed to catch senioritis. Struggling through the political philosophy parts of my Ethics class and patristic theologians has sapped my motivation, and I find myself wishing for last semester when I didn’t feel so intellectually incompetent. With graduation and my ordination date in the near future, I’ll admit to checking out a bit.
And the weather. I know others have it way worse than we do here in Nashville, but I am from Texas. 9.3 inches of snow in a winter is just absurd. Not to mention that driving in that with a bunch of other snow-inept Southerners is life-threatening.
On the bright side, my running is going well, and I got a haircut last week. Joe and I went out for Restaurant Week and for his birthday (29!), and my schedule in February is filling up. That’s what I’ve got right now.
I made this breakfast casserole on the morning of one of those crazy days where I went to work then yoga then a haircut and didn’t get home until 8:15. It was totally worth it to take a little bit of time in the morning and come in the door and have had Joe bake the casserole so everything was ready to go. It was a little overdone, but Joe really likes the brown crispy cheese on top. The English muffins add a great texture to the casserole, and you can always throw in whatever vegetables you have languishing in the fridge. To round out the meal, I had a blood orange and kiwi fruit salad. The other nice advantage to eating a breakfast casserole for dinner is that you can also eat the leftovers for breakfast the next morning!
English Muffin Egg Casserole
source: Bakin' and Eggs
Yield 4 servings
3 whole wheat English muffins, halved
3 meatless sausage patties
1 tablespoon olive oil
1 cup mushrooms, sliced
1 clove garlic, minced
1 cup spinach, chopped
1/2 teaspoon dried basil
1/3 cup skim milk
1 cup mozzarella cheese, shredded
Lots of salt and pepper, to taste
Prepare an 11 x 9 baking dish with cooking spray. Line with English muffin halves and set aside.
Defrost sausages in microwave and crumble. Heat olive oil in a large skillet over medium heat and add mushrooms. Cook for 3-4 minutes and then add sausage and garlic. Cook for another 2-3 minutes and then stir in chopped spinach and dried basil. Season generously with salt and pepper and then spoon over English muffins.
While mixture is cooling on English muffins, whisk together eggs and milk and season with salt and pepper. Pour egg mixture over English muffins and top with cheese. Let rest at least one hour or up to overnight in the fridge.
Remove casserole from fridge while you are preheating oven to 350 degrees. Cook for 40-50 minutes, or until set and cheese is slightly browned.