Happy Thanksgiving, everyone! Hopefully this will be the first of many posts. I have quite a day of food planned out. For weeks I’ve been dreaming about my Thanksgiving menu. Sometime in September I began sifting through recipes trying to piece together the perfect turkey day menu. When my dad arrived in town two weeks ago I presented him with my top choices and let him choose from the various turkey, mashed potato and stuffing recipes.He let me choose dessert.
I also knew I wanted to make a hearty breakfast dish and for that I had picked out a recipe I’d been wanting to try for a while. My grandma sent it to me probably some time ago; she clipped it from Relish magazine. I’m all about a good egg bake on a holiday morning. This one has corn, bacon and plenty of cheese. It smells amazing when you’re pulling it out of the oven.
- Yield: 8 servings
ingredients.
- 1 ¾ c. milk (I used whole milk but any preference will do)
- ⅓ c. all-purpose flour
- 6 eggs, beaten
- 2 ½ c. fresh corn kernels
- ½ c. diced red or orange bell pepper
- 8 ounces cooked bacon, ½-inch diced (the original recipe calls for ham)
- ½ c. chopped green onion
- 4 ounces + 2 ounces Gouda cheese, shredded (divided)
- ¼ tsp. freshly ground black pepper
- ½ tsp. kosher salt (to taste)
directions.
- Preheat oven to 375F. Lightly butter a 13 x 9-inch baking pan or coat with cooking spray.
- Whisk together milk and flour. Whisk in eggs. Add remaining ingredients; stir until blended. Pour mixture into prepared pan. Top with additional 2 ounces of shredded cheese.
- Bake, uncovered, until golden brown, 35 to 40 minutes. Let cool 10 or so minutes before serving.
I realized in planning my menu for today that I somehow went without a cornbread recipe. That was my contribution to last year’s Thanksgiving dinner and I have to say that it was amazing! I almost wish I had made it again this year because I failed to share the recipe on this blog last year. There’s always next year or even Christmas, I suppose. But I was glad that in lieu of corn bread I had something with corn on my menu today.
This egg dish was the perfect start for the day. It’s packed with protein, not “too” unhealthy and won’t leave you feeling sluggish. Plus, who can go wrong with anything that has cheese and bacon in it? My dad said he loved the sweet corn in the dish. I found some pre-shucked corn at Trader Joe’s. As luck would have it, the Trader Joe’s package was the exact amount of corn I needed for this recipe. This dish is easy to put together. I mixed all the ingredients and stuck it in a bowl in my fridge overnight. In the morning I preheated the oven, greased my baking dish, poured the egg mixture into the dish and topped with additional cheese. I’m sure this dish will be great tomorrow morning, too, and would make a good reheat if you like to take leftovers to work.
Food Snob 