This is my 21st Century take on a long time, favorite main dish in our house. The “do-ahead” aspect of this recipe makes it convenient in a number of situations. Assembled the night before, it minimizes my kitchen time for either a next day brunch or dinner. What’s more, it can be served home-style or dressed-up for company.
I originally made the recipe for “Tahoe Brunch” a very.long.time.ago, (think Carter Administration!) from The California Heritage Cookbook, compiled by The Junior League of Pasadena. My copy shows the wear and tear of a much used cookbook. It was one of my early acquisitions, purchased new for the princely sum of $10.95 – for a 424-page hardback. I notice you can purchase it used these days for about $4.00!
Use this recipe as the foundation for other flavor profiles – whatever combinations please your taste buds, or what’s in the ‘fridge and needing to be used. (In this regard, this recipe can be easy on the budget.)
We enjoy variations such as: chorizo, kale, jack cheese and cilantro; kielbasa, broccoli, cheddar and green onion; or a spinach & feta sausage with more spinach, feta, kalamata olives and a pinch of oregano. Mix up the meats, vegetables, cheeses and herbs as you please! The good news: this recipe is very forgiving.
Let me know how your creations turn out. You are going to thank me for this one!
A few advance tips:
- Any bread you like will work. If using a crusty baguette or bậtard, you may want to trim off some of the crust for a more tender result. Or not, if you enjoy the extra crunch.
- Substitute any fully cooked meat for the sausage, such as chicken or ham. Slice or cube it to size accordingly with the way you cut your vegetables.
- Choose firmer vegetables such as zucchini, broccoli, etc. If you use a leafy green such as kale or spinach, steam them lightly and make sure you remove excess moisture, especially with spinach.
- Do not be tempted to use lower fat, liquid dairy. This results in the custard separating when it’s baked. I have used all sorts of combinations to come up with 2 cups, including milk, half-and-half and heavy cream.
- You can go meatless by substituting sliced or cubed, cooked potatoes and more vegetables.
Piedmont Brunch
Ingredients:
4 ounces bread (3 generous cups), cut into 3/ 4” cubes
1 – 2 teaspoons olive oil
12 ounces fully cooked, smoked sausage, sliced into 1/ 4” coins (I used Spicy Italian chicken sausage)
1 cup zucchini, sliced into 1/ 4” coins
1 cup red bell pepper, diced large
1 cup yellow onion, diced medium
5 eggs, large
2 cups half and half; or 1 cup each whole milk and heavy cream
1 cup sharp cheddar cheese, coarsely grated
1/ 4 cup Parmesan cheese, finely grated
2 tablespoons basil, finely chopped
1 teaspoon dry mustard powder
Salt and pepper, to taste
Preparation:
Preheat the oven to 350˚. Place bread cubes on baking sheet. Bake for 10 – 15 minutes, until dry and firm. Remove from oven and let cool. Heat olive oil in a large skillet on medium heat, add onions and garlic. Cook stirring frequently, until they become soft and translucent. Add the red peppers and zucchini, and continue cooking until they are lightly browned. Remove the vegetables from the skillet, set aside. In the same skillet, over medium-high heat, brown the sausage. Remove from heat and set aside.
In a medium mixing bowl, combine the eggs, half-and-half, grated cheeses, basil, dry mustard, salt and pepper. Make sure the eggs are fully scrambled within this custard mixture. Add the vegetables and sausage and stir until evenly mixed into the custard. Fold in the toasted bread. Pour everything into a well greased, 2 quart baking dish. Cover with plastic wrap and refrigerate at least four hours, up to 24 hours.
When ready to bake, preheat the oven to 350˚. Remove the plastic wrap from the dish, place it on oven rack in the middle position in the oven. Bake for one hour or until fully set. Test for doneness by inserting a clean knife into the center of the dish. If it comes out clean, the custard is set. It should be nicely browned and puffy; and pulling slightly away from the sides of the dish. Enjoy!
