Ask A Chef: Best Breakfast Casserole Recipes

The phrase "breakfast casserole" usually conjures images of a large egg-based meal cooked in, no surprise here, a casserole dish. But for a fresh take on a breakfast casserole, think outside of the box and look to other dishes that combine an array of breakfast foods and ingredients that come either cooked or served in a deep dish. These Chicago chefs have all thought outside of the box, and now you can make their versions of breakfast casserole at home.

Executive Chef, Jon Keeley
Gemini Bistro
2075 N. Lincoln Ave.
Chicago, IL 60614
(773) 525-2522
www.geminibistrochicago.com

After graduating from Le Cordon Bleu, Chef Jon Keeley worked in a variety of award-winning restaurants, including Bonsoiree and Toro (in Boston). Today, he helms the kitchen at the popular Lincoln Park neighborhood restaurant, Gemini Bistro, which has been awarded three stars by the Chicago Tribune's Phil Vettel and a Bib Gourmand for three years from the Michelin Guide. On his menu, Chef Keeley serves up sophisticated spins on classic dishes that are influenced by both the Mediterranean and the French.

Summer Vegetable Frittata

• 5 ounces scrambled eggs (about 4 eggs)
• 2 tablespoons cream
• 1 1/2 ounce shiitake mushrooms, sauteed
• 1 1/2 ounce haricot vert, blanched
• 1 1/2 ounce leeks, julienned
• 1 1/2 ounce Spanish onion, minced
• 1 1/2 ounce oven roasted tomatoes, diced
• 2 ounces goat cheese
• Salt (to taste)
• Pepper (to taste)

Directions

1. Saute all of the vegetables except for the tomatoes, and then season with both pepper and salt.
2. Add all of the eggs and cream, and then stir with a spatula until the eggs start to set (around 45 seconds).
3. Top with oven-roasted tomatoes and goat cheese.
4. Bake in an oven at 400 degrees F for about 4-6 minutes, or until the eggs are cooked through.
5. Top with a petite salad (1 cup mixed mesclun greens, dash of champagne vinegar, dash of extra virgin olive oil ,pinch of minced shallot, pinch of minced parsley and salt and pepper to taste) and enjoy.

Related: Best Breakfast Sandwiches In Chicago

Corporate Chef, Jaysen Euler
Davanti Enoteca
1359 W. Taylor St.
Chicago, IL 60607
(312) 226-5550
www.davantienoteca.com

After Chef Jaysen Euler graduated from the Arizona Culinary Institute in Scottsdale and worked in Arizona, he moved to Chicago and cooked under the likes of acclaimed Chefs Martial Noguier and Chef Gilles Arzur. He then began working with Norwegian Cruise Lines, where he traveled the world. He returned to Chicago to work with Francesca's restaurants until he became the executive chef with Davanti Enoteca. The Italian restaurant in Little Italy (with another location in the Near North neighborhood) offers shareable plates of delicious Italian cuisine.

Uova Amatriciana al Forno

• 6 ounces guanciale, julienned
• 2 small shallots, julienned
• 1 ounce garlic (shaved, in oil)
• 12 ounces rustic tomato sauce
• 4 ounces chicken stock
• 8 eggs
• 3 ounces Parmesan cheese, grated
• Red chili flakes, to taste
• Salt, to taste
• Pepper, to taste

Directions

1. Render guanciale in saute pan over medium heat until golden brown and crispy.
2. Add shallots and shaved garlic to saute pan and sweat until onions become tender.
3. Add chicken stock, tomato sauce and red chili flakes (adjust to desired level of heat), and bring to a simmer.
4. Simmer for 5 minutes.
5. Taste sauce and adjust seasoning with salt and pepper, if needed.
6. Transfer sauce to 9x13-inch baking dish (glass or ceramic).
7. Crack eggs over sauce with even distribution.
8. Sprinkle grated Parmesan over eggs.
9. Baked in a pre-heated oven at 400 degrees F for 8-12 minutes, or until egg whites are set and yolk is still runny.
10. Remove from the oven and serve immediately.
11. Serve with thick-cut toast.

Related: Ask a Chef: Best Back to School Lunch Recipes

Elizabeth SanFilippo is a freelance writer, who enjoys trying new foods from all over the world. But her favorite city for culinary treats will always be Chicago. When not writing about food, she's writing about a variety of topics for numerous websites and blogs, and working part-time at a culinary vacation company based in the Windy City. Some of her work can be found at Examiner.com.