Earlier last week, when this whole swine flu thing started I found myself looking down into my cart and noticing the copious amounts of pork that was in there. I had pork chops, bacon, breakfast sausage and a pork tenderloin for the week. And since no announcements had really been made yet, I was wondering to myself -- how does one catch a swine flu anyway? Certainly, it's a germ thing and not a food thing right? I erred on the side of caution and put two of the pork products back. And I figured as long as the pork was well cooked it would cook out any harmful bacteria, right???
Anyway, I am happy to report that the CDC has now made their announcements regarding the spread of the Swine Flu and it has nothing to do with the meat you bring home -- Whew! I'm also happy to report that so far, I have not given any of my children the swine flu. One broken arm in the last two weeks and a two year old child who painted her own nails this morning is about all the bad mothering I can do for now.
So K., here is my latest result of the pig momentum -- this should make your low-carb husband very happy. If you make one at the beginning of the week, he can heat up slices all week long for breakfast in the microwave. And it should also make your chef in-laws very happy. Surprisingly enough, it came out very French. Julia would be proud.
Pork and Spinach Breakfast Casserole
10 whole large eggs
1 cup of sour cream
1 cup of half-and-half
2 tablespoons honey Dijon mustard
2 heaping tablespoons jarred shallot confit (see note)
1 teaspoon garlic salt
1/4 teaspoon fresh cracked pepper
6 oz. baby spinach
3/4 package Owens breakfast sausage
5 slices of bacon
2 cups of shredded cheese (I used Tillamook cheddar, because that is what I had, but it would probably be fabulous with a cheddar Gruyere combination)
In a large non-stick skillet crumble up and brown the breakfast sausage. Meanwhile brown up the bacon on another pan. Set aside both after they are fully cooked; draining if needed. Crumble the bacon once cooled.
Preheat the oven to 350 degrees.
Crack all eggs into a medium sized mixing bowl and discard the shells. Using a whisk break up all of the egg yolks and beat lightly. Add the sour cream and half-and-half, beating after each addition. Add the mustard, shallot confit, garlic salt and pepper. Whisk until all ingredients are combined.
Place the sausage in a large greased baking dish (at least 13 x9). Follow with the spinach, then the bacon and finally the cheddar cheese. Pour the egg mixture evenly on top . Cover with aluminum foil and bake covered in a 350 degree oven for 35 minutes. Uncover and allow the casserole to finish baking for 15-20 minutes longer, or until slightly puffed and browned and no visible liquid egg remains.
Allow to cool for at least 15 minutes before serving.
NOTE: Shallot confit is something that I purchased at our local gourmet market in the fancy cheeses section. If you can't find this ingredient and/or you would rather not be a sucker for ridiculous condiments like I am, you can feel free to just saute up a few chopped shallots in butter until soft and slightly brown. You can even drizzle them with a little balsamic vinegar if you so desire.
