I don’t know about you, but I am pretty sure I over indulged on Thanksgiving food. I do it every year, and I don’t have a bit of regret! Thanksgiving is my favorite meal of the year, and I want to make sure I get my fill of all my favorites. To lighten things up a bit this year, I decided to make this Vegetarian Mushroom Breakfast Casserole topped with an arugula salad. While there is no meat in the casserole, the oyster mushrooms give the casserole a hearty flavor. If you can’t find oyster mushrooms, you can use all baby portobello mushrooms thinly sliced in this Vegetarian Mushroom Breakfast Casserole!
So after stuffing my face with Thanksgiving leftovers, I binged on the new Gilmore Girls episodes. Let me start by saying I love Gilmore Girls. I have probably watched the show start to finish at least 7 times (probably more). I have also probably seen all the Jess episodes at least 20 times. Obviously I am #teamjess. No shame. A part of me wonders if I picked my college major because of Rory Gilmore. Except wanted to be Anderson Cooper not Christiane Amanpour. Well in the revival, it looks like journalism didn’t really work out for either of us!
WARNING SPOILERS. This may be an unpopular opinion, but I was highly disappointed by the new episodes especially the evolution of Rory’s character. In the nine years that passed, Rory’s character somehow completely lost her way. She is now a cheating, heartless, aimlessly wondering 30-something. Also those last 4 words. For the revival, it didn’t bother me. What bothered me was that the show’s creator intended those words to be spoken when Rory was just 22. She built a show around how a driven and independent single mother raised a smart, successful daughter; however, those last 4 words would have ended everything Rory had worked for. I get the whole idea of the story coming full circle, but did it really need to be.
So if you have watched the Gilmore Girls revival what did you think??
Ingredients
- 2 tbls ghee
- 1 lb oyster mushrooms, stems removed and chopped
- 1/2 lb baby portobello mushrooms, sliced
- 1/2 cup shallot, diced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp red chili flakes (optional)
- 6 eggs
- 1/2 cup coconut milk
- 2 cups baby arugula
- 1/2 tbls olive oil
- 1 tbls lemon juice
- 1/4 tsp sea salt
Directions
- Heat oven to 375 degrees.
- Melt ghee in a large cast iron skillet over medium heat, then add mushrooms.
- Cook for 5-7 minutes until mushrooms are tender.
- Add in shallots, salt, pepper and red chili flakes. Cook until shallots have soften then remove from heat.
- In a medium bowl, whisk together eggs and coconut milk until frothy.
- Once the mushroom mixture has cooled slightly, slowly add to the egg mixture.
- Pour mixture into a greased 9” pie pan or casserole dish of similar size.
- Place in oven and cook for 35-40 minutes or until center is set.
- Right before the breakfast casserole is done, mix all ingredients for the arugula salad together.
- Remove the breakfast casserole from the oven and let cool slightly. Top with arugula salad and enjoy!
Enjoy!
x Vanessa
