This super Fancy Breakfast is actually now 2 weeks old. Last week was April Fools! and the week before we had spring break. We share meals with two other families and by a stroke of luck and genius, I was assigned breakfast on Friday. The caveat was that meals should be vegetarian and gluten free if possible. I made an egg casserole topped with mushrooms in a red wine reduction. I decided not to go with a pastry because of my total lack of experience in gluten free baking, and at the last minute, I realized the casserole had flour in it, DUH! So I made an omelette for the gluten free person. I did not hand make the tater tots, I hope no one who was there is reading this, because I tried to be ambiguous about whether or not I had the deep fryer out before anyone woke up.
The casserole, like I said, had flour, 16 eggs, two cups of cottage cheese, some huge amount of mozzarella, dijon, nutmeg, salt, pepper. What’s the recipe? Well, there’s a long story behind it, because I need to tell the backstory about the time I rode my bike halfway around Pike’s Peak and Dave rode all the way around. In the middle we stayed at a bed and breakfast that served this casserole. The proprietor gave me the recipe, but I had never made it because when is it appropriate to make a casserole with 16 eggs? And who on earth has a 15×10 pan? Fortunately there was on in the condo!! I made a decision not to buy a disposable dish, saving myself $5.00 but risking my ability to pull this off, but we lucked out. Coming soon – the backstory and the recipe, assuming I brought it home from Crested Butte and put it somewhere. In the meantime, here is a link to the B&B and I would love to stay there again. Under different circumstances.
It was so good. And it was good leftover the next day. The mushroom topping was optional, but I think if you like mushrooms and red wine, you would like the topping.
Here is our view from the condo.
SPRING BREAK!!! WOOOO!