Denver Omelet Breakfast Casserole

As a Colorado girl, you think I’d know how to make a Denver omelet. But that’s not the case. I found myself one morning Googling "Denver omelet."

It turns out a Denver omelet calls for peppers, onions, ham, and sharp cheddar cheese. Reading this, I scrunched my nose. Ham in sandwiches, sure. But ham in an omelet? I was not convinced. But, I was determined to make a Denver omelet. Or at least something like it, because what I really wanted to make was a breakfast casserole that we could keep in the fridge all week and eat each morning. (I’ve become lazy with cooking in the morning lately, so having something already made is key to eating a good breakfast). The only other requirements? Hash browns. Because hash browns are awesome (I know I don't need need to tell you that).

I took a few notes, and headed to the store with a vague idea of a casserole in my mind. 

Walking through the butcher section, I perused various types of ham, but just couldn’t bring myself to do it. I opted for chorizo instead. You can do either--it’s really whatever suits your fancy. Either way, you’ll end up with a hearty vibrant casserole inspired by the Denver omelet. 

This make-ahead-breakfast was such a winner in our house that it is sure to become a regular. And the best part? Well, I think it was the hash brown base! Not usually part of a Denver omelet, but worth adding in. 

So, if you’re trying to feed breakfast to a crowd this week, or just trying to get ahead of your own schedule, this casserole is your answer! 

Denver Omelet Breakfast Casserole

Published December 26, 2017 by Caitlin Sherwood

Serves: 4-6   |    Total Time: 45 minutes

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Ingredients:

• 1 tablespoon coconut oil or butter, plus more for greasing pan
• 2 cups thawed frozen hash browns or shredded potatoes 
• 1/2 yellow onion, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1 link or 1/4 cup diced chorizo sausage, sliced into 1/2-inch pieces (traditional would be cured ham, but I prefer chorizo)
• 6 eggs
• 1/4 cup milk of choice 
• 1/4 teaspoon salt, divided 
• 1/4 teaspoon black pepper, divided
• 1/2 cup shredded sharp cheddar cheese
• Cilantro for garnish

Directions:

1. Preheat oven to 375°F, and generously grease a 9x16 inch baking dish.
2. Place thawed shredded potatoes in the pan, and gently press into an even layer on the bottom. Season with half of the salt & pepper. Set aside.
3. Heat coconut oil in a skillet over medium heat on the stove. Add sausage pieces, and cook until browned. Use a spatula to transfer sausage to the baking dish, spreading in an even layer over the potato layer.
4. Now, sauté the onion and bell peppers in the skillet, adding additional coconut oil if the skillet is dry. Sauté until the onions are transparent. Then, transfer onion and pepper mixture to the baking dish, spread in an even layer and mixing with the sausage.
5. In a medium mixing bowl, combine the eggs, milk, and remaining salt & pepper. Whisk until frothy, and then pour egg mixture into casserole pan. Bits of bell pepper and sausage should still be visible, but the egg mixture should be evenly distributed through the pan.
6. Place pan in oven and bake for 20 minutes. At the 20 minute mark, pull the casserole from the oven, top with cheese in an even layer, and bake for 5-10 more minutes, until cheese is bubbling and the casserole is cooked through.
7. Allow to cool 5 minutes, and then top with cilantro for garnish. Serve hot. (Hot sauce is great on this casserole, if you like hot sauce on your eggs!)

Almond Flour Gingerbread Muffins

Cinnamon, nutmeg, and ginger. These are just a few of the things that warm my soul. Gingerbread has always been one of my holiday favorites because of how cozy it is — in flavor and scent. 

Whiffs of molasses and ginger rose from the oven, waking everyone up before the muffins were even finished baking. While they were still hot, we smeared them with butter and sipped our coffee, as if it were Saturday, before hurrying off to work to meet the real world. 

These muffins, delicate and soft, but full of warmth, made it feel like Christmas morning, even in early November. You'll know the feeling when you make these muffins, or these crispy cookies, raw bites, or even this off-beat pumpkin pie. Gingerbread brings a smile to your face. 

Paleo Gingerbread Muffins

Published November 28, 2017 by Caitlin Sherwood

Serves: 12   |    Total Time: 60 minutes

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Ingredients:

• 2 3/4 cups almond flour
• 2 tablespoons arrowroot powder
• 1 teaspoon baking powder
• 1/2 teaspoon of salt
• 1-1/2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 cup molasses
• 2 tablespoons maple syrup
• 1 cup canned coconut milk, full fat
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla
• 1/4 cup butter or coconut oil, melted
• 2 large eggs
• Optional: 1/4 teaspoon finely grated orange zest
• 12 whole pecans

Directions:

1. Preheat oven to 350°F. Prepare a muffin pan with muffin liners.
2. In a medium mixing bowl, combine dry ingredients: almond flour, arrowroot powder, baking powder, salt, cinnamon, ginger, cloves, nutmeg. Whisk to remove any clumps.
3. In a separate bowl, combine wet ingredients: molasses, maple syrup, coconut milk, apple cider vinegar, vanilla, melted butter, eggs, and orange zest if using. Whisk until few clumps remain.
4. Add half of the dry mixture to the wet, and stir. Then add remaining dry mixture, and continue to stir until a loose batter forms and few to no clumps remain. Divide batter among muffin liners, filling each about 5/6 of the way full. Top each muffin with a whole pecan.
5. Bake for 25-35 minutes, or until a toothpick, when inserted into the middle of a muffin, comes out clean. Allow to cool 10 minutes before serving. Store in air tight container in fridge for up to 1 week.

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Crustless Quiche Lorraine

Quiche Lorraine is the queen of quiches, in my eyes. Other quiches might be delicious (they definitely are) but none of them boast the richness in history or flavor that a Quiche Lorraine does.

You know those bite sized quiche Costco sells in the freezer aisle? They come in three flavors, one of them Lorraine. My mom would keep them in the freezer--they made a perfect after school snack, or appetizer for guests (tea parties? yes).

But after you make Quiche Lorraine from scratch, you'll learn that even though they are delicious, those mini quiche bites aren't even worth a second thought. You'll never go back. Homemade, Quiche Lorraine carries the flavor of bacon and the creaminess of gruyere in every bite. Basically, it's amazing, and you'll want to make it right away. 

This version is crustless, which makes it a little bit lighter and of course, grain-free and gluten-free. It puffs up delicately, creating a crispy top and a custard base. It is good cold, but I prefer it warm.

This recipe makes enough to feed a household of two for a few days (depending on how hungry everyone is... or how much they like the combination of bacon and gruyere, which let's be real, is a lot), or a small crowd for a single brunch, along with a few other sides. For a big crowd, I'd make two: there's never too much quiche, and leftover quiche is just as good as fresh-from-the-oven quiche. Tummy rumbling? Mine to. Quiche, get in my belly.

Crustless Quiche Lorraine

Published November 2, 2017 by Caitlin Sherwood

Serves: 3-4   |    Total Time: 45 minutes

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Ingredients:

• 1/4 pound bacon
• 1/2 cup milk
• 3 eggs
• 1/4 teaspoon salt (or to your tastes)
• 1/4 teaspoon ground black pepper 
• Sprinkle ground nutmeg 
• 1/2 cup grated gruyere or white cheddar 
• 1 tablespoon fresh minced chives 

Directions:

1. Preheat oven to 375°F, and generously grease a 9-inch pie pan.
2. Cook bacon according to directions on package, until crisp. Set on plate to cool.
3. Whisk together the milk, eggs, salt, black pepper, and nutmeg until frothy. Break cooled bacon into 1/2-inch or smaller pieces, and add to egg mixture. Add the cheese, and stir until bacon pieces and cheese are incorporated.
4. Pour egg mixture into pie pan and sprinkle with minced chives. Place in center of oven. Bake for 25-30 minutes, or until quiche is puffy and no raw egg remains (test this by inserting a toothpick into the middle. It should come out clean). Remove quiche from oven and allow to cool for 5 minutes before slicing and serving.