Well this is a first for me, being a Brit casserole means a slow cooked braised meat with chunky vegetables in a loose medium stock sauce often with suet dumplings I suppose almost a thick chunky soup but not, a British casserole is a comforting warm winter dinner with hug. So learning about my families American take on a casserole is quite different, I know I will eat over easy eggs with bacon and sausages but browning off some beef adding some cheese and then beaten eggs before baking in the oven feels bizarre. Turns out to be brilliantly marvellous! This is just the first casserole I have tried and look forward to working my way through lots of new recipes from my family across the pond!
Prep time 5 minutes / Cooking time 25 minutes
Ingredients
(serves 4-6)
1 glug olive oil
1 kg ground chuck steak
1 small onion finely diced
2 cloves garlic grated
1 tbsp tomatoe purée
1 pinch Himalayan sea salt
1 pinch fresh ground black pepper
200g mature cheddar cheese grated
2 tbsp fresh parsley chopped
10 eggs beaten
Pre heat your oven to 180 C / 350 F, heat your skillet to medium hot, add the olive oil, onions and garlic and gently soften for a couple of minutes, add the ground beef and brown off add the tomatoe purée and season with sea salt and pepper, take off the heat and add the cheese, stir to combine. Stir in the parsley and beaten eggs and place the skillet in the oven to bake for ten minutes, that's it a gorgeous beef skillet breakfast casserole. This is great for grabbing out the fridge on the go too.
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