Easy Egg Hotdish

Though we’re now only a week into November, the fact that I’ve woken up to frosted grass outside my window makes this Fall season all the more real! The days are getting darker earlier, which has me reaching for the simplest of meals that’ll leave me with the most time for reading - particularly those spooky reads because though Spooktober may have just ended, the need for atmospheric reads has not!

I’ll admit that I’m a creature of habit, so when I say that I eat scrambled eggs for breakfast...on a daily...I mean that. Nevertheless, I’m not suggesting that you all do that (unless similarly inclined ;). The point is: eggs are delicious, simple, and oh-so-customizable! I typically keep it pretty simple with butter, eggs, and some Everything Bagel Seasoning (I know…even *I* fallen prey to the trend), but it’s nice sometimes to spice things up a bit!

For that reason, I bring you an undemanding, delicious way to spruce up your basic egg dish. I’ve enjoyed this casserole for breakfast, lunch, and dinner - its just that good! After all, if we want to get into the macro profile of eggs, it’d be asking almost too much to ask for a better ratio of fat, protein, and carb content...but let’s stick to the fun of cooking things that taste good and are easy to make!

On a separate note, if you take a gander at the ingredient list and think to yourself, Why so many vegetables? Or SPICY SAUSAGE? Rest assured that you can painlessly swap any ingredients that don’t suit your fancy for ones that do. That said, the cooking time might ebb and flow a bit, but since we’re just making sure the eggs (and any meat) are cooked here, all’s well.

With Thanksgiving approaching at what feels like lightning speed, it’s my wish that you all can share this snug, inviting time of year with those who make you feel the same!

Here’s to health, Sofia Vivas

Contributor & Founder of The Wooden Spoon Healthy Eating Blog

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Easy Egg Hotdish

Prep Time: ~20 Minutes Inactive Time: ~30 Minutes Total Time: ~50 Minutes

Ingredients

1. 2 Tbsp Unsalted Butter

2. 1/2 Cup Yellow Onions (Chopped)

3. 1-2 Garlic Cloves (Minced)

4. 1 Pound Spicy Italian Sausage (Or Mild If Preferred)

5. 3 Cups Roughly Chopped Cauliflower

5. 8-10 Eggs

6. 1/3 Cup Heavy Whipping Cream

7. 3/4th tsp Salt

8. 1/4th tsp Black Pepper

9. 1 Cup Mexican-Style Shredded Cheese

Guide

1. Preheat your oven to 350°. Use one tablespoon of butter to grease a 9x9 baking dish or Dutch Oven.

2. Over medium heat, heat, and lightly brown one tablespoon of butter. Add the onions and garlic and sauté together.

3. Add the sausage and cauliflower to the skillet, cooking until brown for the meat and slightly soft for the cauliflower.

4. Whisk the eggs, heavy cream, seasonings, and half the cheese.

5. Pour the now-readied onions, garlic, sausage, and Cauliflower into the pre-prepared pan, pour over the egg mixture, and sprinkle the remaining cheese.

6. Bake for 30 minutes or until the eggs are fully cooked, and the sprinkled cheese is golden brown.

7. If, after 30 minutes, you “jiggle” the pan and the eggs are still liquid, this is a sure sign to add more time! Note that there should be a slight “jiggle.” If there is not, you may have overcooked the dish. The eggs will continue to cook slightly when you pull the pan out of the oven.

8. Allow cooling before enjoying.

Recipe By: Sofia Vivas Thewoodenspoonchefs.com

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Chef Notes:

• I love onions, so I add a whole ½ cup; add ⅓ cup if you aren’t too sure about them, or don’t add them entirely!

• As with the salt, add less garlic if you don’t want a robust garlic taste.

• The suggestion for 8-10 eggs may seem odd, but there are times when you’d be leaving one egg in the carton, and that’s a no-go (at least for me). If you add more than eight eggs, know you may have to cook your hot dish a tad longer.

• Instead of 3 cups of cauliflower, I sometimes add 1.5 cups broccoli and 1.5 cups cauliflower! If desired, You could substitute one or both for a seasonal squash, zucchini, or tomatoes.

• Last but not least, if you choose to add everything - I’m talking meat, cheese, veggies, etc. - you may prefer a 9x13 pan instead. Alternatively, if you have a Dutch Oven, you can brown your butter and cook your meat and vegetables in it, add your egg mixture, and throw it right into the oven- fewer dishes and very easy!