- 1/2 lb Laura's Lean Ground Beef (92% lean)
- 1 tsp House seasoning (or 1/4 to 1/2 teaspoon each: salt and pepper )
- 5 Large eggs
- 1 cup Milk
- 4 ozs Shredded cheddar or favorite cheese
- 2 Disposable pie pans (8-9” diameter or 2 disposable 8” pans: put one inside the other (helps cook casserole evenly) and spray inside pan. )
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
A new twist on a family favorite. No need to heat up the oven. This casserole cooks up perfectly on the grill! The “house” seasoning is all purpose for meats, vegetables, you name it! Take it up a notch by passing a bowl of sour cream and salsa to dollop on top.
Serve with grilled potatoes and a fresh fruit compote with a flavorful herb syrup and you have a delicious meal, nice for casual entertaining.
1. Over medium heat, cook beef in skillet, and smoosh with potato masher or wooden spoon to break it up as it cooks.
2. Season to taste. Set aside to cool a bit.
3. Whisk eggs in bowl, then whisk milk into eggs.
4. Add meat to bottom of pan.
5. Top with cheese, then egg mixture.
6. Cook on covered grill, preheated to 350/medium, 25-35 minutes, or until puffed all over and eggs are cooked.
Yield: 6-8 servings.
Stir together 1/4 cup seasoned salt and 1-1/2 teaspoons each onion powder and pepper. Store in pantry.
ADDITIONAL RECIPES TO COMPLETE THE MEAL!
GRILLED HERBED POTATOES
1. Dice or thinly slice potatoes and place on double thickness of sprayed foil or disposable pan.
2. Season with “house” seasoning or salt and pepper to taste.
3. If you like, add chopped herbs such as chives, parsley or basil. Diced onion or sliced green onions are good too.
4. Give it a good drizzle of olive oil.
5. Seal and grill alongside egg casserole until done, about 30 minutes.
Tip: Don’t toss out white roots of green onions!
+ Place them in a little bit of water. Water should just cover roots.
+ Change water daily. In a few days, you’ll see green shoots growing out of the center. Now you have another batch of green onions!
FRESH FRUIT COMPOTE WITH MINT BASIL SYRUP
1. Place 1 cup of sugar in a saucepan.
2. Add 1 cup mint leaves and 1/4 cup basil leaves.
3. Crush herbs into sugar with a wooden spoon to release flavorful oils. Add water, bring to a simmer and cook, stirring frequently until sugar dissolves.
4. Remove from heat, cover and let stand until room temperature to infuse flavors.
5. Strain, cover and chill.
6. Drizzle over fresh fruit. You may not need all of the syrup. It keeps, covered, in the refrigerator, up to 2 weeks.
7. Garnish with additional mint leaves and/or edible flowers.
+ If syrup crystallizes in the refrigerator, reheat gently, then cool.
Recipe credit: Chef Rita Heikenfeld