Casseroles are a traditional breakfast and brunch favorite. Here, two Philadelphia experts share their recipes for casseroles that you can make at home.
Anthony Maglio Jr.
Maglio Sausage Co.
3632 S. 3rd St.
Philadelphia, PA 19148
Anthony Maglio Jr. is the President of Maglio Sausage Co., a Philadelphia company producing high-quality Italian sausage made from the freshest ingredients and old world spices. Anthony’s father, Anthony Maglio Sr., started the business in 1947, and Anthony began working for the company when he was just 13 years old. From scrubbing floors to assessing raw materials through production and delivery, he has worked at every level of the business. To enhance his leadership skills, Anthony enrolled in Pierce College and earned his business degree in 1975. As the President of Maglio Sausage Co., Anthony is still fully engaged in every aspect of the company, maintaining the same exceptional quality that his father prided himself on. The recipe below for Anthony’s sausage breakfast casserole is a dish that he has been making for many years.
Cheesy Sausage Breakfast Casserole:
- 12 eggs
- 1 cup milk or light cream
- 1/2 teaspoon dried mustard
- Salt and pepper
- 6 pieces of bread, cubed
- 2 cups shredded Mexican cheese
- 1 package of Maglio Sausage Co. breakfast sausage links, cooked and chopped
- In a large mixing bowl, whisk the eggs, milk and mustard.
- Add a pinch each of salt and pepper, and whisk.
- Using a large spoon or spatula, mix in the cubed bread, cheese and sausage.
- Pour the mixture into a buttered casserole dish, cover and refrigerate overnight.
- Bake casserole at 350 degrees Fahrenheit for 30-45 minutes, or until the center is cooked.
Chef Leo Forneas
The Twisted Tail
509-511 2nd St.
Philadelphia, PA 19147
Chef Leo Forneas gained an appreciation for natural, simple ingredients at a young age. In the Philippines, he cooked alongside his grandfather, using produce from the family’s garden and fish caught in the river. These lessons in simplicity, freshness and consistency have served him well throughout his cooking career. Chef Forneas was classically trained at the Culinary Institute of America and has worked with a number of respected chefs. Before serving as the Executive Chef at The Twisted Tail, his resume includes line cook at Oceana, sous chef at 66 Restaurant, executive chef at Sampan and several other notable positions. As the Executive Chef at The Twisted Tail, Chef Leo Forneas creates flavorful, Southern-inspired dishes. The recipe given below might seem a bit complex, but the preparation can be split up if needed. (See notes at the end.)
Cheesy Biscuit with Short Rib Gravy and Sunny Egg Casserole:
- 1 ounce extra virgin olive oil
- 1 pound boneless shortrib or chuck meat
- Salt and pepper for seasoning
- 8 ounces button mushrooms, cut into quarters
- 2 ounces carrots, peeled and diced
- 2 ounces celery, diced
- 1 onion, peeled and diced
- 1 Tablespoon tomato paste
- 1 clove garlic, crushed (optional)
- 48 ounces chicken stock
- Rosemary and thyme (optional)
- Preheat oven to 325 degrees Fahrenheit while following the beginning steps on the stovetop.
- Heat the olive oil in a medium sauce pot until smoking.
- While the oil is heating, pat dry the short rib and season with salt and pepper.
- Slowly place the short rib in the smoking oil.
- Sear the sides of the short rib until golden brown. Simultaneously add the mushrooms and caramelize with them.
- When the short rib is completely brown, remove it from the oil and place on a plate.
- Add the carrots, celery and onion to the pot. Add the tomato paste and continue caramelizing.
- Cook the vegetables down, stirring occasionally. This will create the base of your gravy.
- Once everything is caramelized, add the short rib back to the pot along with the crushed garlic if you plan to include it.
- Add the chicken stock, along with rosemary and thyme if you wish.
- Cover the pot and braise in the oven until fork tender, approximately 3-4 hours.
- While the short rib is braising, start cheesy biscuit prep.
- After the short rib is complete, strain the liquid and reserve.
- 2 jalapeno peppers, seeded
- 2 cups self-rising flour
- 3 ounces butter
- 4 Tablespoons shortening
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup aged cheddar cheese
- Egg wash (1 egg yolk and 2 Tablespoons milk or heavy cream)
- Preheat oven to 250 degrees Fahrenheit.
- Using a food processor, mince the jalapenos.
- Add the flour, butter and shortening and pulse.
- Add the baking powder, baking soda, buttermilk and cheese, pulse until completely combined.
- Transfer the dough to a mixing bowl and refrigerate for about 1 to 1-1/2 hours.
- After the dough is cold, use an ice cream scoop to scoop biscuits. Place on a non-stick baking sheet (or one lined with parchment paper or a Silplat mat).
- Brush the tops of each biscuit with the egg wash.
- Bake biscuits immediately after brushing on the egg wash. You want the dough to still be cold in order to get fluffy biscuits.
- Bake biscuits for 12-15 minutes, or until a cake tester inserted in the middle comes out clean.
- 3 ounces butter
- 3 ounces all-purpose flour
- Cooked and shredded shortrib
- Braising liquid from shortrib
- 1 ounce chives, chopped
- Heat a casserole dish.
- Melt the butter in the casserole dish.
- Add flour and whisk to make a rue, stirring over low heat for 3-5 minutes.
- While continuing to whisk, add the shredded short rib and braising liquid.
- Cook until it thickens, adding water or stock if it becomes too thick.
- After about 5 minutes, add your baked biscuits and remove from heat.
- Allow the biscuits to soak us some of the gravy.
- Make a few sunny eggs in a non-stick pan.
- Put the eggs over the biscuits, garnish with chives and serve.
If you don’t have time to make the entire recipe in one day, you can split it up. Biscuits can be made up to one week ahead of baking. Portion the dough out and freeze before baking. You can also braise the short ribs three days ahead, or make the gravy two days in advance as long as it is stored in an air-tight container in the refrigerator.
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Michelle Hein is the social media editor for a women’s fashion company in Bucks County by day and a self-proclaimed food and drink fanatic by night and weekend. She enjoys attending wine classes, trying new recipes in the kitchen and going to old favorites and new restaurants alike in the Bucks County and Philadelphia area. If the writing gig doesn’t pan out, she constantly dreams of owning her own bakery…perhaps connected to the restaurant/bar that her lawyer husband would love to open.
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