Recipe: “Top Chef” alum Ryan Scott’s All-In-One Savory Breakfast Bake

Looking for Father’s Day brunch ideas? This strata-like egg bake is always a hit in chef Ryan Scott’s house, whether enjoyed hot out of the oven or sliced and reheated in the pan or microwave the next day.

The recipe, from Scott’s new collection, “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $30), calls for turkey sausage, mushrooms, celery and spinach, but Scott says any combination will work. Just don’t skip the sweet corn. It gives the custard its golden color and camouflages the taste of other veggies, if you have greens-averse kids. And if you like your bread pudding a little crustier, use artisan sourdough bread instead of Hawaiian rolls, and bake the casserole in a 9- by 13-inch pan.

Ryan’s All-In-One Savory Breakfast Bake

Serves 8


2 tablespoons butter, plus more for greasing

1⁄2 cup diced onion

1⁄2 cup diced mushrooms

1⁄4 cup diced celery

1⁄4 cup chopped scallions

3⁄4 teaspoon salt, divided use

6 turkey breakfast sausage patties, diced

2 large handfuls baby spinach

1¼ cups frozen corn kernels, thawed, divided use

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley, plus more for garnishing

10 large eggs

3⁄4 cup half-and-half

1⁄4 teaspoon ground black pepper

1 teaspoon dried sage

12 King’s Hawaiian original sweet rolls, torn into chunks

2 cups shredded cheddar cheese, divided use


Heat the oven to 350 degrees. Grease an 8-inch square baking dish.

In a large sauté pan, melt the butter over medium-high heat. Add the onion, mushrooms, celery, and scallions and cook, stirring occasionally, until the onion is translucent and soft, 4 to 5 minutes. Add 1⁄4 teaspoon of the salt, the sausage, and the spinach and sauté until the spinach has wilted and started to cook, about 1 minute. Turn the heat off and stir in 1⁄2 cup of the corn, the basil and parsley. Set aside.

In a blender or food processor, combine the remaining 3⁄4 cup corn, the eggs, half-and-half, pepper, remaining 1⁄2 teaspoon salt and the sage and puree until the mixture is smooth.

In a large bowl, combine the torn rolls, corn-egg mixture, half the cheese and the sautéed veggies and turkey. Pour the mixture into the prepared baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil, sprinkle the remaining cheese over the top of the casserole and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Let rest for at least 10 minutes. Garnish with parsley before serving.

From Ryan Scott’s “The No-Fuss Family Cookbook: Simple Recipes for Everyday Life” (Houghton Mifflin Harcourt, $30)

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