Are you fan of breakfast casseroles? Well then, I’ve got a treat for you today. Bonus: it would also be lovely served with a salad for brunch, lunch OR dinner. Basically, it’s delicious any time of day.
Typical breakfast casseroles, or strata, utilize bread to bulk-up the dish. By using orzo (rice-shaped pasta) there is no need to prepare this dish the night before (but you can, if you’d like). Since orzo is typically used in Mediterranean dishes, I’ve used those flavors in this creamy and savory casserole. Bacon gives it a smoky and salty taste, while the cheese, yogurt and eggs create a creamy, custardy texture. EnJOY!
If you’re looking for one-dish meals, you might also like:
- 1 cup orzo
- 10 slices thick-cut bacon, cut into 1/2-inch pieces
- 2 large leeks, white and tender green parts only, thinly sliced
- 8 oz. sliced crimini mushrooms
- 4 cups fresh baby spinach
- 6 oz feta cheese, crumbled (I prefer the one with oregano and sun-dried tomato)
- 4 large eggs
- 1/2 cup plain Greek yogurt (I use non-fat)
- 1/2 cup milk (I use non-fat)
- In a large saucepan, cook the orzo according to package directions.
- In a large, non-stick skillet, cook the bacon until browned.
- Add the leeks to the pan with the bacon and cook until tender.
- Drain the orzo and put it into a medium bowl.
- Add the bacon mixture to the orzo, leaving about 1 Tbsp. bacon fat in the skillet.
- Cook the mushrooms in the skillet for about 4 minutes, then add the spinach and cook until wilted.
- Add the mushroom mixture to the orzo and fold in the feta. Season with salt and pepper.
- In a small bowl, whisk the eggs, then stir in the yogurt and milk. Season with salt and pepper.
- Blend the orzo and egg mixtures and pour into a 12×8-inch casserole dish coated with pan coating.
- Bake at 375°F for 35-45 minutes until the eggs are set and the top is lightly browned.
- Let the dish rest for 10 minutes before serving to let it set-up.