Best Spanish Egg Casserole Recipes

SPANISH COMFORT FOOD (EGG & SAUSAGE CASSEROLE)

Spanish Comfort Food (egg & Sausage Casserole) image

A number of years ago in a village in Spain I was served a dish similar to this recipe and thought of it as true comfort food.It was baked in a clay oven. It's been a while but this is my version of it. It was served for breakfast but I think of it more as a one dish dinner meal. It is an easy recipe with minimal preparation. You can make it ahead, reheat adding the eggs for the last 10 minutes. It can be as spicy or as tame as you like simply by choosing a type of sausage that you like. If you can get Portuguese Linguica sausage they would be perfect. I used Spanish Corizo-a very robust sausage full of smoke & flavor, You may even try Ham slices instead of sausage. The cook time is for making the recipe straight through-for "do ahead" allow another 40 minutes

Provided by Bergy

Categories Spanish

Time 45m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup onion, chopped
2 cloves garlic, finely chopped
2 tablespoons vegetable oil
1/3 cup mixed sweet red and green pepper, chopped
1 celery rib, chopped
2 teaspoons fresh basil or 3/4 teaspoon dried basil
1 (7 ounce) can tomato sauce
3/4 cup canned peas and carrots, drained (14 oz can will give you left overs to use in something else or fresh Peas and Carrots, cooked)
4 -6 red potatoes, cooked,left whole if small or quartered if larger
10 ounces smoked sausage, cut in 3/4 " pieces (Portuguese Linguica, Spanish Chorizo or sausage of your choice)
2 teaspoons hot paprika
1/4 cup white wine
2 tablespoons lemon juice
2 -4 eggs (at least one egg per person)

Steps:

Preheat oven to 375°F
Saute the onion & garlic in the vegetable oil until the Onion is translucent and the garlic is aromatic apprx 5 minutes
Add peppers & celery, cook a further 2 minutes
Add tomato sauce, sausage, potatoes & lemon juice
Sprinkle in the Paprika
Add drained peas & carrots & wine
Bring to a simmer
Transfer to a casserole dish with a lid
You may now continue to finish the dish or refrigerate it until 1 hour before serving bringing it to room temperature before placing it in the oven, If you have made this as a "do-ahead" allow 30 minutes at 375F to heat it to simmering
If you are continuing with the recipe without "doing ahead" place the casserole in the 375F oven and bring the contents to a bubbling simmer 5-10 minutes
Make a depression for each egg, crack in the eggs, cover and place back in the oven
Cook for apprx 10-15 minutes or until the eggs are done to your liking
Have one or two eggs on top of the sausage/vegetable mixture on each plate or bring the whole caaserole to the table

Nutrition Facts : Calories 1217.9, Fat 67.8, SaturatedFat 20.6, Cholesterol 313.8, Sodium 2938.5, Carbohydrate 96.7, Fiber 13.1, Sugar 13.3, Protein 52.4

SPANISH EGG CASSEROLE

Spanish Egg Casserole image

This may sound alittle strange with the hard boiled eggs -- which aren't a particular favorite of mine. But it's a very tasty casserole. Great to take to a potluck dinner. FYI, the husband doesn't like green peppers so I replaced with 1/2 cup sliced olives.

Provided by Jo in Arlington

Categories One Dish Meal

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces noodles
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup sliced green olives
3 tablespoons butter
2 1/2-3 cups diced tomatoes
1 cup shredded American cheese
1/4 cup butter, melted
1/2 teaspoon salt
1/4 cup flour
6 hard-boiled eggs, sliced

Steps:

Cook Noodles in lightly salted water until tender.
Drain and spray with cold water.
In large pan sauté onions and peppers in 3 Tblsp Butter - about 5 minutes.
Add tomatoes and simmer 10 minutes.
Add cheese, green peppers and sliced olives.
In separate bowl, melt butter and blend in flour and salt.
Stir butter/flour mixture in tomato mixture and cook until thick.
Place half the cooked noodles in bottom of 2-qt.
Casserole; slice 3 eggs and place on top of noodles; top with half the mixture.
Repeat layers.
Bake in pre-heated 350° oven for 25-30 minutes.
Let cool 10 minutes before serving.

Nutrition Facts : Calories 304.2, Fat 16.1, SaturatedFat 8.1, Cholesterol 209.6, Sodium 512.4, Carbohydrate 30.5, Fiber 2.6, Sugar 4.7, Protein 10.1

SPANISH EGG CASSEROLE

Spanish Egg Casserole image

I got this recipes from my girlfriends Mom when we was in High School ( just a few years ago). They had just moved here from Spain.I fix it to take to the beach and when we have company.

Provided by Audra LeNormand @sslady77575

Categories Breakfast Casseroles

Number Of Ingredients 11

Ingredients

12 medium eggs
3-4 large potatoes sliced
1 medium onion chopped
1/2 medium bell pepper chopped
1/2 cup(s) cilantro, fresh chopped
1/2 pound(s) bacon chopped
1 cup(s) cheddar cheese
2 medium jalapeno peppers de-seeded & chopped
1/2 cup(s) half and half
- salt and pepper to taste
1 bottle(s) pam spray

Steps:

Preheat oven to 375 degrees.Spray 9X13 pan with Pam.
Peel potatoes and layer in pan.
Break eggs into bowl,mix with half & half. Add onion,bell pepper, cilantro and jalapenos.Pour over potatoes.
Put bacon all over the top.Cook for and hour. Put cheese on just before it finishes.Serve with Biscuits and salsa.