Breakfast

Smoked Salmon Bagel Dip

How to Make Eggs Benedict for a Crowd | Kenji's Cooking Show

Ham & Cheese Croissant Egg Casserole | PRINT the recipe: https://www.wyseguide.com/ham-cheese-croissant-egg-casserole/ Let’s start the year off with a delicious egg casserole that can either... | By Wyse Guide | Picture eating a delicious ham and cheese croissant instead making it into a ham and cheese croissant egg casserole. That's what this is. It's really delicious. It's really fun. I love an egg casserole especially when it can be a little bit elevated which is what this is. So, we're going to start by roasting some things. Instead of just sauteing them on the stove, we're going to roast it all. We're going to do some onion. We're going to do some broccoli that I started on. Now, the thing is, I always want to make sure you know. I don't like food waste for one but when you get broccoli and they have those stems, don't just throw those out. Chop those up to be roasted. That's just broccoli. It's delicious nutrition. It's health. It's fiber. Don't throw the stems out. Chop them up. Put them in whatever you're making. Roast them. Saute them. Throw in tons of flavor. Now, the reason we're doing broccoli is, okay, yes. You're right. You wouldn't usually have broccoli inside of a croissant if you're eating it but a little bit of green is nice. It adds a little bit more flavor, texture. Add some interest more. I think you need color with everything you're eating. So, when it comes to mushrooms, I'm going to use shiitake. Use whatever you want if you button mushrooms, cremini mushrooms. I like shiitake because they have a little bit more heft to them. I did take out their kind of big shiitakes honestly. I took out the stems. The stems can just have a little bit of tinuous fiber which you can see here and they're they're not fun to eat. So I just put them aside. I use those in stock actually. So I'm giving these some nice rough big chops because you know and I know what the mushrooms do when they cook. They really cook down. They break down a lot. So having them in big pieces is okay because when I'm done I still want to make sure we see them. I still want to make sure we know they are there and that they're in a casserole. I'm not trying to hide anything. So, once all this is on here, we're going to give it a good dose of olive oil and we're going to roast this. Now, I'm using olive oil in this case because we're not going to do too long of roast. We're going to do enough to break it down, start really adding a little bit of flavor. I also'm going to add of course salt and pepper. The reason I'm doing this instead of putting it on the stove and just sauteing it. I want to let a little bit more flavor. I want that caramelization to start. We're going to add salt and pepper and I want the oven to do the It's going to be on anyway for the egg casserole. So then I'm going to toss it just to make sure that oil gets everywhere because that's the important thing here when you're roasting something. Make sure the oil is coating everything. Make sure it's all getting the salt and the pepper, whatever it is. Now, we're going to spread this out. It's not completely an even layer but you can see it's close but this is also when you check to make sure you don't have big pieces that need to be broken down even more. That's perfect. Now, we're going to throw this right into an oven. We're going to let it roast a bit. We're going to get our custard ready which is really what an egg casserole is and it's going to be good. So, I have my eggs here. I'm cracking in the last one. They're beautiful eggs. You know, buying good eggs. It really does make a difference. Look at those beautiful yolks on em. They're just gorgeous. Make sure, I always think of my mom because she would always go through my eggs and she'll come over and be like Caleb. There's a little bit of white left in there. So, I have to I have to do that to suffice her. So, once the eggs are in there, I first like to whisk them just to make sure they're going to evenly combine with everything else. So, just break up some of the yolks. It's kind of fun. There's something satisfying about it. I think an egg casserole, we a lot of times complicated and we think, oh, what shall I put in it? You know, egg casserole can really be whatever you want it to be. The important part is having good, delicious ingredients. So, you can see I'm starting to have a cohesive color. We're going to all whisks together. Eggs are magical. Think of all the things you can do with them, savory, sweet, I'm entranced by eggs. So, once we have it started, we're going to add in some whole milk. Now, I say whole milk because I like the richness. I like the fat. I like the flavor. That's the important part and with that, we're also adding in some heavy cream. Now, I'm adding in both whole milk and heavy cream not only just like heavy cream because it'd be too rich. You want to offset the two. So, pour it in and we just need to whisk that together til it's somewhat combined. This is how you make a custard. This is really the beginning of it. So, we're just whisking this until it's completely smooth which you can see now. This is why we call the you have your eggs, your milk, your cream, it really is a custard at this point. I'm of course going to season with some salt and pepper. You know, you have to layer your seasoning. So, we season the vegetables that are in the oven roasting but you also need to do the same with your eggs, everything else. So, the components that go in this are delicious. Remember, I mentioned, it's kind of like a ham and cheese croissant with a few additions. So, one of those things are going to be cheese. So, I've been shredding some Swiss cheese. Now, the reason I shredded is because sometimes when you use just pre shredded cheese, it has like some weird added that keep it so the shreds stay separated and it's just kind of gross and I don't like how it always melts into things so I like a block of cheese it's actual just cheese and you can see it just shreds beautifully and it's really easy now the bread in this one instead of just plain old bread which is doable if you want to do that do that is croissant I happen to go to a great bakery that's local deluxe bakery in Iowa City but you can get croissants so many places if they're not from especially bakery just find croissants at any store you would go to which you can find what I like about them is they have a butteriness so we're just cutting them up in big pieces kind of like we would bread so big one inch pieces and what that does is create this wonderful pockets of this bready beautiful flavor within this wonderful egg casserole and I like them kind of chunky and irregular because I want people to see what it was now like I said if you don't have croissant you can use bread and that will be good it just won't be quite as good this just upset a level it just really creates something a maze Now, also a day old or stale bread is always good too. So, like these I actually let sit out overnight just to kind of get a little dry. I think those things can only always help. So, I'm going to start by throwing these right in the custard and then, we're going to wait until our vegetables are done to throw those and obviously let them cool slightly but with this, I'm going to also add in most of the cheese leaving a little bit for the top to sprinkle on and so you can already, I mean, I think you're already imagining how good this is going to be. So, I'm going to put that in. Let stir and let that start soaking in some of that wonderful and beautiful custard and then the vegetables come out we're going to mix it all together throw it in a casserole dish it's almost done so this has been sitting I took out the vegetables and I've let them cool off a little bit you don't want to put them hot into anything egg you know the reason we cook a vegetable before hand is all the excess water vegetable holds on to would leech out into the eggs and get watery and gross so when you roast them or saute them you're leeching some of that out and getting rid of it but also you're adding with the color. It's just like they brown a little bit. I love that. Now, I forgot to add my mustard earlier so I'm adding some mustard. A lot of times a a casserole will take dry mustard maybe. I think Dijon has so much more flavor. It does have more flavor. This flavor it adds, you don't notice that you don't pick it out. So, if you're someone that says, well, I don't like mustard. Don't worry, you won't know what's in there. It really is good though. So, usually I would stir that into just the custard but just stir it in here to a little portion of it and then I'll just fold it in to everything that mustard makes a huge difference in the end look at that beautiful custard though it's just it's a beautiful thing so we're going to add in the ham I'm using diced ham guess what it's kind of whatever you want but I said this is a play on ham and cheese croissant so we're playing with that and that's why we're doing ham you can do leftover ham from the holidays if you happen to have some or anything or you can just buy some ham steak and slice it up then I'm going to put in all of our vegetables that we just roasted which to me is just perfect I'm going to put them all right in and then we just stir it all together. So, we have the vegetables. We have the ham. We have this beautiful croissants in here which I think you can already tell that this is going to be a winner, right? This isn't what I like about an egg casserole is. This is a great way to have a meal. So, a weeknight meal and egg casserole. You can put this together the morning of, the night before and bake it, you know, eight hours later, that's the best part. So, important all into a greased baking dish. Let all that goodness go right in. Now, the important part here is you want all that residual egg in there too. You don't want to leave any of that behind. You don't want any of the cheese, any of the egg. So, make sure you scrape it all out because that all is what's going to make this delicious and hearty and just filling and that's what you want so somewhat you may need to do a little bit of adjustment to make sure it all gets in there and I will even this is me I will strategically make sure I put a couple pieces of like the broccoli on top I think that's the beautiful color and I want to see that again I don't like to hide things I don't like to say oh I'm putting this in here and you're not going to see it no I want you to see it I want you to see there's mushrooms and all the pieces of everything so get them kind of pushed out to the edge my final amount of cheese I saved back. I'm just going to put over the top. It just finishes it off. Gives it that nice wonderful meltiness in the end and hopefully it will brown a little bit in the oven too. So, we're going to add that. Now, we're going to pop this back in the oven. Let it bake until those eggs are set. We'll be good to go. Well, you can see I took it out of the oven. Let it sit a few minutes but look how beautiful it is. I love how the croissant pieces peek out and give you those brown crusty bits. The broccoli is there and you can see it got even more toasted. The cheese melted on top. It's I love an egg casserole and I love this egg casserole and I think you're going to see why. It's just a beautiful way to have, you know, if you're having company, this is great or if it's just a family. Look at all that goodness right in there. It's not too dry. It still has moisture to it which you want. It's that play of moisture to dried up the bread. It looks good. I had to look at it. Um and then you can just eat it. So this can be served alone. It can be served on a brunch. Kind of whatever works well. So still a little warm. I love it. What I love is, you get the butteriness from the croissants which is like super delicious but then, you have the pieces of the broccoli. You have the, okay, I'm sorry. I just have to try the broccoli to make sure I know because you know what I like? Roasting them beforehand, give them more flavor. It brown them, crisp them just a little bit. You get the smokiness from the ham that starts permeating throughout and that Swiss cheese, that is the cherry on top because it really adds a nice flavor. It has a good seasoning to it. It's just a delicious egg casserole and you can see how simple it is. Egg casserole is super simple. This one took one extra step by roasting some things beforehand but otherwise, you have to cook 'em on the stove in a skillet anyway. So, the oven did all the work. We dumped it together we baked it and now we have a beautiful casserole for it that's what it should be about food should be approachable doable and delicious so I hope you share this video around so everyone else can see how approachable and doable this is because if I can do it anybody can do it check my website Wise Guy. com for this recipe all my other recipes they're all on my website printable use them share them that's what you do with food enjoy.

865K views · 13K reactions | Cutest Snowflake Dessert ❄️ #Christmas #brunch #winter #pastry #dessert #yum #momlife #food | Rae in the Life

4.9M views · 47K reactions | Classic Omelets #fyp #foryou #viral | Classic Omelets #fyp #foryou #viral | By Egg TV | Facebook

Baked Cottage Cheese Eggs Recipe: A Protein-Packed Breakfast Delight