Who doesn’t love a casserole?
Sometimes the chef in me thinks that “casserole” is really code for “lazy” – but it doesn’t mean I like to make them any less! They are so amazingly fantastic – and in the case of today’s pumpkin egg casserole, it is all made in one single pan for minimal clean-up! Does that make me lazy? No, that makes me smart for not having to do so many dishes!
Before I go much further though, I do want to take a moment and credit Dani White Photography for these awesome photos. She came over to help me with a project (sign up for the email list to find out about it first!) and Trever and I made her this pumpkin egg casserole while she was here – so she snapped a photo or two for me. She’s absolutely AMAZING at what she does (and she did this for me while 7 months pregnant!) and if you live in the Hampton Roads area of Virginia – she is the one you need to contact for your next photo sesh. You will not regret it. Everything she touches is gold!
How To Determine If You Have An Oven Safe Pan?
For our pumpkin egg casserole, we are going to start by cooking it on the cooktop and then finishing it in the oven to get a nice browning on our cheese. In order to do this and keep it a single pan meal, we need to have an oven safe pan. I would like to clear the air that there is a difference in oven-safe and broiler-safe, and while that isn’t necessarily a problem for our recipe today – it is something to make sure you are aware of for the future. Same goes for accessories, like lids. Again, not an issue for today’s recipe, but I would be remiss in not recommending that you look into your lids as well.
“How do I know if I have an oven safe pan?”, you ask. Usually, it can be done on of four ways.
- Google. A simple google search could probably tell you what temperature your pans are oven safe up to. Don’t trust forums, people. Make sure to get your information from a reputable source, please.
- Manufacturer. If you have 5 minutes to spare, you can call the manufacturer. If the brand is not clearly labeled on the pot or pan for you to know who to call, I think that it’s a safe bet to assume that the pan is not of super high quality and you probably shouldn’t risk putting it in the oven.
- Paperwork. If you still have the original paperwork from when you purchased your pots and pans, then it should tell you in there.
- Bottom. Depending on the brand that you have, it may be stamped onto the bottom of your pan. Just because it says oven-safe on it though, doesn’t guarantee anything. Depending on the make-up of your pan, it may be oven-safe, but only to 350°F, and this recipe goes to 400°F, so make sure you know before beginning.
Is My Non-Stick Pan Oven Safe?
Depending on how old, or what the quality of your pan is, you may or may not get lucky with this one. In the last few years, there have been a lot of changes to how non-stick coating is made. A lot of people make the mistake of calling all non-stick pans “teflon” pans – and understandably so. Up until the last 5 years or so, teflon has pretty much owned the market on non-stick coating. In fact, the name teflon is used to describe non-stick pans the same way the brand name Kleenex is used to describe tissues. However, because of the radical changes that are being made to non-stick pans as of recent, most non-stick pans do not have any actual teflon coating anymore. The chemical make-up has been completely altered, but if you have a non-stick pan that was purchased before 2010 I would recommend replacing it, to ensure you are cooking with the highest quality.
Even if you have gone through the checklist above to know whether or not your cookware is allowed to be used in the oven, I would like to make one quick point about cooking with non-stick. Regardless of what type of non-stick coating you are working with – if the non-stick surface is scratched it should no longer be considered oven-safe! I can not stress this enough! When non-stick coating gets scratched (usually by using a metal or abrasive tool), it lifts up the layers of the coating, exposing them, which puts you at risk of melting the coating in the oven because it is now damaged, or, infusing the chemical compounds of the coating into your foods. So really, the question becomes, if your non-stick pan is scratched, is it even food-safe? That’s for you to decide – but it may change how you shop for your pans in the future (especially if you like to get them at thrift stores or flea markets).
Techniques & Skills
If you want to be super awesome and super on top of things before you start making your pumpkin egg casserole, brush up on your baking cooking method, as well as sautéing. You can also learn how to cook a pumpkin (although, not necessarily pertinent to this recipe because we will be sautéing it into the pumpkin egg casserole) and become a kitchen master who is ready to take over the world!
Pumpkin Egg Casserole
I am so excited for you to try this. This is a variation on a meal my mother-in-law used to make for Trever, so it is a near and dear favorite of his. Plus, when we got married, I struck a deal with him that I would cook everything else as long as he always made breakfast, so this is Trever approved! 🙂
P.S. I highly recommend getting a chicken-apple sausage that is sweetened with maple syrup. It will provide just the right balance of sweetness your your pumpkin egg casserole that will sky-rocket it out of this world!
Pumpkin Egg Casserole
- 2 tbsp olive oil
- 1 12-oz package of chicken-apple sausage, , cut into rounds
- 1/2 cup water or chicken stock
- 1 red onion, , sliced
- 1 lb radishes, , sliced
- 1/2 pie pumpkin, , peeled and diced
- 8 cups baby spinach
- 8 eggs
- 1 cup parmesan cheese, , shredded
- Preheat oven to 400°F
- In a 4 quart oven-safe sauté pan over medium heat, heat the olive oil. When the oil is hot, add in the chicken-apple sausage and cook, stirring as necessary, 5 Minutes or until both sides are caramelized
- Use the water (or stock) to deglaze the pan and scrape up any caramelized bits from the bottom of the pan.
- Add in the diced pumpkin and cook for 5 Minutes.
- Add in radishes and red onion and cook for another 5 Minutes.
- Add in spinach (in batches if needed) and cook until all the spinach has wilted and there is very little water left in the bottom of the pan.
- Whisk the eggs together and pour over the sausage and vegetables. Don't stir. Top with the parmesan cheese.
- Bake in the oven for 25 Minutes or until the cheese has browned and the eggs are set. Remove and let serve 2 Minutes before serving