We've all been there. Staring into a cold void at the end of the week. . . wondering if there is anything good that could actually come out of its depths. Searching for disparate connections to put all the pieces together. You know what I'm talking about, that formidable beast. . . The Empty Fridge.
So, given that we all suffer from the whims of that chilly cavern from time
to time, we thought it would be good to challenge the beast once a month
in a new series titled respectively: The Empty Fridge
Up this month: Bits and Bread Butts.
Without fail at the end of each week I have sad little hunks of leftover cheese (none large enough for any real application), halves of things (like the onion and zucchini pictured above) and bread butts. I hate to waste food, so I'll martyr myself and make bread butt toast in the morning just to get rid of it. I'll make an extra large cup of tea or coffee to help mask the dry weightiness of it all while I dream of the bounty that my next trip to the store will offer.
Today though, bread butts and I are working out the kinks in our relationship. . .
. . . we're making the best of a tough situation, and I have to say. . .
. . . it tastes good.
Breakfast for Dinner: Short Order Mini Egg Casseroles
Makes six 6oz mini egg casseroles
What I had:
- 6 eggs
- A little milk
- A small piece of cheddar
- A couple slices of provolone
- Half an onion
- Half a zucchini
- 7 sugarplum tomatoes
- Parmesan (essentially rinds with a hint of cheese left)
- 2 pieces of deli ham
- 1 shallot
- A little thyme
- Butts of French and Rye bread
Growing up my family always made breakfast casserole for holidays. Filled with eggs, sausage and cheese (puffed up like a beautiful soufflé) it was the perfect food for my soul.Truth be told though, I don't often make it outside of holidays because it takes a lot of eggs, sausage, and cheese and (when you don't have holiday visitors) it takes up a lot of space in our small fridge. Why I never thought of making these individual-sized lovelies earlier is a mystery to me.
Preheat the oven to 350. Cut the bread butts into cubes and set aside. Chop the onion and zucchini (or whatever vegetables you have on hand) and halve the tomatoes. In a large sauté pan, sauté the veggies in a bit of butter or olive oil until they are tender. If you would like to keep your flavors relatively separate, simply keep each veggie to its own corner.
Butter the inside of the ramekins and coat them lightly with grated Parmesan cheese. Add the bread cubes to each (making sure not to overfill as there will be more additions). I kept my bread types separate so that I could make more distinct flavor variations between my mini casseroles. Grate and or chop your other ingredients and mix them into the bread in whatever combinations suit your fancy.
Whisk the eggs with enough milk so that they are a bit thinner than the consistency you would use for making a scramble, but not too thin. Pour the egg custard into the ramekins leaving a bit of room at the top. Use a fork to mix the ingredient around and let sit 5-10 minutes to make sure the bread absorbs the eggs. Top each with cheese and bake for 25-35 min. or until a toothpick comes out clean when inserted in the center. Allow to cool slightly and serve with a salad (if the void has that to offer).
Do you have an empty fridge go-to? We'd love to hear about it in the comments below!
P.s. There's still a little time left to enter our lovely Earth Day Giveaway! Head over before 3pm MST today.
*Last time in Recipes: Earth Loving Cupcakes