I am one of those people. At the end of the evening, when dinner’s been served and digested, the remains of the meal go into the fridge. And I’m not talking just leftover chicken. Even the soupy, saucy remains of dishes like curry, chicken cacciatore, or Indian butter chicken. Sometimes these odd leftovers end up in Memory Lane Soup, but they can just as easily be reimagined as breakfast with this easy egg casserole. It’s great for those of us who prefer savory morning fare. (I’ve got one son who loves a sweet breakfast, another who prefers savory.)
This super easy egg casserole can be made as a single serving dish or one that will feed several people, depending on just how much of your leftover what-have-you is available. I love that this uses up those random leftovers in the fridge, thus eliminating food waste. This method (one could hardly call it a recipe) can be used to salvage chili, risotto, stew, and thicker soups (like my family’s favorite chorizo soup), too.
Easy Leftovers and Egg Casserole
1. Grease an oven-proof dish. You can use a custard cup or ramekin for baking a single egg for one person or a slightly larger casserole dish for two or three eggs.
2. Fill the dish roughly halfway with leftovers of your choice. Good options are chili, soups, risottos, and stews, but be creative. There are no rules!
3. Crack eggs on top of the base of leftovers. You can make a bit of an indentation in the leftovers if you like, but it’s not necessary.
5. Bake at 325F until the whites are set and the yolk begins to thicken. It will take about 20-24 minutes. The yolk will maintain its bright yellow color even when it’s hard-cooked, so don’t use that as a guideline for doneness.