Saturday, February 12, 2011

Kielbasa and Broccoli Egg Bake

Like every Connecticut visit, I had to bring home several rings of kielbasa from Filipek's. They make the most amazing kielbasa that it's worth the bag charge. (Although, I think I was flying Southwest that time so HA HA HA take that airline baggage fees!)

Typically, standard fare is to boil up the basy, saute some sauerkraut/onion/butter/salt/pepper, and eat with some good spicy mustard. If I'm feeling super fatty, I'll cook up a box of the frozen pierogies, too. Alas, if it's something my Polish genetics can't's the excessive carbs.

So I thought I'd try and find a different way to consume my mass quantities of kielbasa. My Gram got me hooked on kielbasa and egg sandwiches on one of my return flights - the second I took a bite of that sandwich, I knew that kielbasa + egg = amazing.

Kielbasa Quiche it must be.

Sans crust.

Add broccoli, onions, and feta (it's what I had in my fridge).

And we come up with Kielbasa and Broccoli Egg Bake.

I didn't measure anything other than the eggbeaters, so here we go:

Kielbasa and Broccoli Egg Bake
1/2 ring of Kielbasa (probably about 8")
2 1/2 cups of eggbeaters (10 eggs)
Frozen Broccoli
Frozen Onions (I think this was 1/2 an onion)
Some Olive Oil
Salt, Pepper
Feta Cheese

Use 9x13 baking pan and spray with non-stick cooking spray. Preheat oven to 350.

Cook the whole kielbasa by putting it in a pot, filling with water and let boil. With fresh kielbasa you'll notice it will plump up. Not sure with Hillshire or other store bought preservative laden rings. Don't let the casing explode - if this happens you've cooked it too much.

Defrost frozen broccoli and onions. Drain as much as you can, then saute in a pan with a little bit of olive oil (I took the bottle and drew a quick circle around the perimeter of pan). I also sprinkled some salt and pepper on the veggies. Saute enough that the water is pretty much evaporated. Don't brown it. Put into large bowl.

Cut half of the kielbasa ring and dice into little squares. Do the same for the feta. Empty into veggie bowl.

Add your eggs/eggbeaters to the bowl and mix together. Empty into prepared baking pan.

Put into oven and time for 20 minutes. At 20 minutes, check it out...mine still needed some more baking, so I left it in for 5 more minutes. I would say take it out before it browns on the side because if/when you reheat it, it will probably be rubbery. Sometimes less is more :)

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