If it’s one thing I’ve learned for sure since moving to Minnesota, it’s that Minnesotans love HOT DISH in all shapes & forms don’t cha know! Now I’ve got a secret that I’ll share if you promise not to tell… I had no idea what HOT DISH was until I moved here!
Hot Dish is classified as “a variety of casserole which typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup” (cheers to you Wikipedia). Basically I grew up calling this style of cooking a CASSEROLE. With our cold winters this dish is a must-do in any Minnesota home & is perfect for all times of the day – including BRUNCH y’all!
This weekend we’re focusing on one of my favorite hot dish items & one of the first I learned how to make since moving up north, The Egg Bake.
Weekends were made for this dish y’all – serve alongside your favorite weekend brunch cocktail — champagne for me — and dig in!
Here’s What You’ll Need:
Mini Tater Tots – enough to over the bottom of your casserole dish
5-6 Organic Eggs – depending on size.
1/4 Cup Almond Milk
1 Cup Baby Spinach (packed)
1/4 to 1/2 Cup Mushrooms (quartered)
1/4 to 1/2 Cup Bell Pepper (chopped)
1/4 to 1/2 Cup Tomatoes (sliced in half)
1/4 to 1/2 Cup Asparagus (chopped)
1/4 to 1/2 Cup Green Beans (chopped)
1/4 to 1/2 Cup Corn
3 Scallions (chopped)
1 TSP Paprika
1 TSP Chili Powder
1 TSP Garlic Powder
1 TSP Onion Powder
1 TSP Oregano
1 TSP Parsley
1 TSP Herbes de Provence
1 TSP Cayenne – optional
1 TSP RPF (Red Pepper Flakes) – optional
ALL of the cheese – optional (habanero white cheddar (grated) works lovely here!)
ALL of the bacon – optional (crumbled bacon or breakfast sausage would be lovely here!)
Fresh Cracked Pepper
Himalayan Pink Sea Salt
*Note: I list 1/4 to 1/2 Cup for the majority of the ingredients because it can really fluctuate depending on the size of the casserole dish you’re using & the number of people you’re cooking for – or if you’d like leftovers! Ps – this makes killer leftovers for lunch at work the next day, do it!!!
Let’s Get Started:
1. First things first, let’s get that oven pre-heated to 375-400.
2. Next, spray your casserole dish with cooking spray (or whatever you’d like to use so that it doesn’t stick!) & cover the bottom with your mini tater tots – feel free to sub hash browns or regular potatoes here. I’d say if you’re using something frozen like the tots or HB’s feel free to layer in frozen – if you’re using fresh potatoes – I’d recommend cooking them 1st then tossing them in. Once layered, set aside.
3. In a large bowl, crack your eggs & add a splash of almond milk – if you like to measure, I’d say around 1/4 of a cup should do just fine.
4. Next we’ll add in our spices; I really like the mix above but feel free to sub as you’d like! Today I’m using Paprika, Chili Powder, Onion Powder, Oregano, Parsley, Herbes de Provence, RPF & Cayenne because we like it spicy here on the farm! Ah yes, don’t forget to add fresh cracked pepper & Himalayan pink sea salt as well!
5. Whisk to combine & set aside for the moment.
6. Grab that casserole dish (already layered with tots) & add your veggies – I’d recommend layering your spinach first & adding the remaining items on top. Today I’m using spinach, mushrooms, bell pepper, tomatoes, asparagus, green beans, corn & scallions – always scallions, yum!
Here’s where/when you’d wanna add those optional items if you’d like –
If you’re using cheese; I like adding 1/4 to 1/2 Cup grated cheese to the egg mixture itself at this point.
If you’re using meat; go ahead & toss that into the casserole dish on top of the veggies.
7. Once the veggies (cheese and/or meat) are nicely arranged in your dish; give your egg mixture one final whisk & pour it on in!
8. Final touches – add some additional fresh cracked pepper & if you’re feeling naughty a bit more of that grated cheese on top before popping it into the oven!
9. Bake at 375-400 for 45-60 minutes – depending on the size of your casserole dish. If you’re using something a bit smaller (like my oval dish) I’d recommend checking for doneness around 45 minutes – if you’re using a larger casserole dish – shoot for closer to an hour or so before checking in.
1. Once removed from the oven; let cool for at least 30 minutes (I KNOW… I KNOW!) & then slice as you’d like.
2. If you’re being naughty (and it’s brunch so why not!) – a dollop of sour cream is a delicious way to top this dish off before bringing it to the table.
Now sit back, relax & dig in!
1. As noted, this dish is so versatile it can easily be made to be Whole30 compliant!
2. To ensure your dish is compliant, make sure to skip the cheese, peas, corn, and any meats that might include non-compliant ingredients like sugars or nitrates. You’ll also want to ensure your almond milk is compliant (Yay Silk!) and that you use potatoes as opposed to tater tots.
3. Other than that – you’re good to go – enjoy!
From one brunch lover to another, I kind of can’t believe my brunch game didn’t include this dish sooner – it’s super easy, not to mention versatile AF; you can pretty much customize the ingredients to what you have on hand, the season & what looks good to you that week.
Give this one a try & let me know what you think!