Mediterranean Brunch Casserole

Mediterranean Breakfast Casserole

BLEND No.20 RECIPE

The heart of this incredibly simple casserole is a ground meat Kabob mixture, which is flavored with the earthy, smoky flavors of Blend No.20. This dish comes together in minutes and is as beautiful as it is delicious!

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BLEND INGREDIENTSBlack Pepper, Curry, Turmeric, Parsley, Sea Salt, Baking Soda, Herbs & Spices

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Serves 6 - 8

INGREDIENTS

1. 2lb       Ground Meat Kabob Mix¹
2. 2T         Olive Oil
3. 12         Eggs                                                   
4. 1½C      Heirloom Cherry Tomatoes, Roasted ²
5. 3T         Basil, Fresh – Julienned
6. 2T        Ghee, melted for drizzling ³
    

KITCHEN ESSENTIALS

• Large Cast Iron Pan

COOK

1. Preheat oven to 400º F
2. Bring the kabob mixture to room temperature
3. Heat oil in pan over medium heat
4. Sauté kabob mixture and sauté for 5-7 minutes
   or until lightly browned and cooked through
5. Remove from heat and break eggs on top of the meat mixture
6. Arrange tomatoes across the top
7. Place in 400˚F oven and bake for 3-5 minutes
   or until the egg whites are set and yolk is still bright and liquid. 
8. Remove from oven and drizzle with Ghee and garnish with the basil
9. Serve immediately right from the pan

NOTES

¹ Ground Meat Kabob Mixture
Thoroughly combine 3lbs of ground beef or turkey with an entire package of Blend No.20 and 1½ C onion blended to a paste. Use 2lbs for this recipe and reserve the rest for another use like stuffed peppers, meatballs or patties.
² Roasted Heirloom Cherry Tomatoes
Toss 1 ½ C cherry tomatoes with a little olive oil, salt and pepper to coat.
Arrange on a sheet pan and roast for 15 mins in a 400˚F oven until soft.
Remove  from oven and set aside
³ Ghee is clarified butter. You can substitute regular melted butter or a good olive oil

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