Brunch FInal

Sunday Brunch – Green Chili Cheese Breakfast Casserole, with Bacon, Sausage & Fresh Peach Drop Scones

This simple brunch menu is another great example of how you can put your Convection oven to good use to create a delicious stress-free meal. The combination of eggs baked with green chilies and cheddar cheese is absolutely delicious and while this casserole does take about 45 minutes to cook it only takes about 5 minutes to assemble.

Once the casserole is baking you can prepare the scones and they can go into the oven for the last 20 minutes of cooking time together with the sausages and bacon so everything will be ready at the same time. I used the True Convection mode in the Thermador Masterpiece oven set at 350° to cook this entire meal. The recipe for the scones indicated a baking temperature of 375° that I reduced by 25° because I was using Convection.

Cooking bacon in the oven cuts down on a lot of splatter and smoke however, be sure to handle the baking tray carefully because it will be full of the rendered very hot fat. Once you have removed the bacon from the baking tray if you pour the fat into a container and refrigerate it is easy to discard and the tray will be easy to clean.

Recipes

Green Chili Cheese Breakfast Casserole

10 – large eggs, beaten
1 – pint cottage cheese
½ – cup butter, melted
2 – 4oz cans diced green chilies, mild or spicy
2 – cups shredded Cheddar cheese
½ – cup sifted all-purpose flour
1- teaspoon baking powder
½ – teaspoon salt

Preheat the oven to Convection 350°

Combine the eggs, cottage cheese, butter, chilies and cheese in a large bowl. Combine the flour, baking powder and salt in separate bowl and stir into the egg mixture. Pour into an oven-baking dish, approximately 2-quart capacity and bake for 45 minutes or until set. The casserole should rest for at least 5-10 minutes before serving.

Peach Drop Scones

2-Cups all purpose flour
½ – teaspoon salt
¼ – cup sugar
1 – teaspoon ground cinnamon
1 – tablespoon baking powder
6 – tablespoons cold un-salted butter, cut into small pieces
2 – large eggs
1/3 – cup sour cream
½ – teaspoon almond extract
1 – cup diced fresh or canned peaches
1 – tablespoon sugar mixed with ½ teaspoon ground cinnamon

Preheat the oven to Convection 350°

Lightly grease a flat non-insulated baking sheet.

In a large bowl whisk together the flour, salt, sugar, nutmeg and baking powder and cut in the butter with a pastry blender.

Whisk the eggs, sour cream and almond extract together in another bowl and stir into the dry ingredients. Add the peaches and stir gently until just combined, avoid over-mixing. The dough will be a little sticky but easy to handle.

Drop the batter in even spoonfuls onto the baking-sheet and sprinkle with the sugar/cinnamon mix over the top. Bake for 20-25 minutes until golden brown.

I was able to fit 20 small scones on the standard baking sheet I used.

Oven Bacon & Sausage

Bacon and sausage can be cooked directly on a heavy-duty rimmed baking sheet. Use Convection 350° and allow approximately 25 minutes to cook through.

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