An Easter Breakfast...of Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Sunday mornings are often a time of hurried breakfast-ing and dressing and rushing to church.  Over the past couple of months, we have set our alarm a bit earlier so that we can enjoy the morning, lingering a little longer over a cappuccino (complements of my husband) or a cup of tea.  Sometimes we succeed, and sometimes we linger just a little too long and end up in the same hurried mess.  


Easter is one of the most beautiful celebrations of the church, and we wouldn't want to enter that frazzled and distracted.  But on Easter morning, we are trying on new clothes, opening up Easter baskets and gifts, and trying to enjoy that same breakfast before heading to the church.  It has high potential for failure.  

This breakfast casserole is here to help with those hurried Sunday mornings.  It can be prepared the night before and baked while you enjoy your coffee, try on your new clothes, check your e-mail, and linger for a few minutes before church or wherever you might be heading.  While you can use a cup of oil-packed sun dried tomatoes, the home-made oven-dried tomatoes really do make this casserole outstanding.

Sun Dried Tomato, Basil, and Goat Cheese Breakfast Casserole

Adapted from Whipped


1 quart grape (or cherry) tomatoes, halved
Olive Oil (to taste)
Pinch of sugar, salt and pepper
8 cups day-old French bread, cut into 1 inch cubes

2/3 cup crumbled goat cheese

1/2 cup basil, julienned 

1 1/4 teaspoon salt

1 1/4 teaspoon pepper

9 eggs

3 cups milk


The day before:
Preheat the oven to 225.  Arrange the halved tomatoes cut-side up on a baking sheet.  Drizzle with olive oil and sprinkle lightly with the sugar, salt and pepper.  Bake the tomatoes for 3 to 3 1/2 hours.  Chop the dried tomatoes.


Butter a 9 x 13 inch casserole.  Scatter the bread evenly in the dish.  Sprinkle evenly with chopped tomatoes, goat cheese, basil, salt and pepper.  


In a small bowl, whisk together the milk and eggs.  Pour evenly over the bread mixture.  Cover tightly and refrigerate overnight.


In the morning:
Remove the casserole from the refrigerator and uncover.  Preheat the oven to 350.  Bake the casserole for about 40 minutes, or until the middle is cooked (test with a knife) and the casserole is browned and puffed all over.  Cut into squares.  


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With a cherry on top...

A cherry tomato that is.

When I taught middle school, January and February were the hardest months.  It seemed that everyone had the winter doldrums.  There was little wind in the sails to move the days along.  Once March and April arrived, everyone was infected with spring (and summer) fever, and it was equally difficult to draw the attention of young minds.  These past few days, I have found myself equally distracted by the beauty and life all around.  I love my classes and am immensely thankful that I have this opportunity, but I am so thankful for the weekend.  It is the time to stop and look around at magnificence, to enjoy friends, to spend time with my husband.    

This weekend was exceptionally glorious; the beauty all around just begged to be celebrated.  And so we did.  We celebrated Friday night with a date night.  I celebrated Saturday with a leisurely brunch outside with a good friend, a long walk outside (a first in a long time), and some alfresco reading.   I celebrated Saturday night by opening the windows in our apartment to enjoy the slight cool breeze and listen to the neighborhood children learning how to play backyard baseball.  My husband and I celebrated Sunday by worshipping with brothers and sisters at church, enjoying their company at lunch, and then strolling down the main street of our neighborhood.  I love moments and days like these.  

As I dive headfirst into another school-week (only four more days until spring break, but who's counting?), I'm going to leave you with our date-night meal.  The combination of oven dried tomatoes, crisp-tender asparagus, basil, and boursin cheese was so fresh. 

Bow-Tie Pasta with Oven-Dried Tomatoes, Asparagus and Boursin

Adapted from Bride & Groom, First and Forever

For the oven-dried tomatoes:

10-12 cherry tomatoes, halved

3 garlic cloves

1-2 teaspoons olive oil

small pinch sugar

pinch salt

pepper

4 basil leaves, julienned

Preheat the oven to 225.  In a small baking pan (I used a round cake pan), place the cherry tomato halves, cut side up.  Drizzle with olive oil, sprinkle with sugar, salt and pepper.  Sprinkle with basil.  Tuck the garlic cloves in between the tomatoes.  Bake for 3 1/2 hours.  The tomatoes should be shriveled, but still have some moisture.  Refrigerate tomatoes and garlic until ready to use.

(Recipe continued below)

For the pasta:

1/3 cup pine nuts

8 oz bow tie pasta

1 bunch asparagus, ends trimmed, and cut into 2-3 inch pieces

1 tablespoon olive oil

3 roasted garlic cloves, chopped

oven roasted cherry tomatoes

1 tablespoon fresh basil, julienned

1/4 cup grated parmesan cheese

1/4 cup garlic and herb boursin cheese, crumbled (a good herb goat cheese will work, too)

3/4 teaspoon lemon pepper

kosher salt and pepper

Place a medium saucepan over medium heat.  Cook the pine nuts in the dry skillet, shaking or stirring the pan constantly, until the pine nuts are slightly brown on all sides.  Remove to a bowl. 

In the same saucepan, bring six cups of well-salted water to a boil.  Add the pasta and cook for 8 minutes.  Add the asparagus and cook for two more minutes.  Reserve 2/3 cups pasta water and drain the pasta and asparagus in a colander. 

In the same saucepan, heat the olive oil over medium heat.  Add the garlic and cook for 30 seconds, then add the tomatoes to warm through.  Add the pasta, asparagus and reserved water, tossing to combine.  Add the basil, cheeses, lemon pepper, and pine nuts.  Toss everything together and taste for salt and pepper. 

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