Louisiana chef, Hardette Harris, has been bringing much-deserved attention to her local cuisine of the Shreveport-Bossier area. In 2015 she became the creator of North Louisiana’s “Official Meal” which includes local dishes such as hot water cornbread.
In 2017, Chef Harris was named “Louisianian of the Year” by Louisiana Life Magazine. She also received the Best Small Town Chef of 2017 Award from Country Roads Magazine.
The culinary world is taking note of her work and the National Onion Association is among that group. When Chef Harris was asked by the Shreveport Times, “What do you consider the most underrated ingredient?” She responded, “Fresh onions – yellow, green, purple – any variety.” She added that the more onions she puts in her curry chicken dish the better it is.
We agree, Chef! We couldn’t be more thrilled with Chef Harris’ efforts to help onions shine in her delicious recipes. Her Breakfast Casserole is the perfect example. She combines yellow onion with turkey sausage to create a hearty, filling casserole that is a simple alternative for a weekend brunch, or an ideal addition to your weekly meal prep plan.
Recipe and image credit, Chef Hardette Harris. Shared with permission.
Makes: 12 servings
3 links sweet ground turkey sausage (removed from casing)
1/2 teaspoon olive oil
3 green onions, chopped
1/4 cup yellow onion, chopped
1 garlic clove, minced
4 slices whole-wheat, sugar-free bread
2 cups fat-free shredded cheddar cheese
10 large egg whites
2 large whole eggs
2 cups fat-free milk
1 teaspoon ground mustard
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Spray the 9-x-13-inch baking dish with non-stick cooking spray. Preheat oven at 350 F.
In a sauté pan cook sausage until done. Remove and chop into small crumbly pieces. Set aside in a bowl.
Reserve about 1 tablespoon of the green onions. Sauté the remaining green onions, yellow onion, and garlic in the oil until lightly brown and soft. Remove, add to sausage and mix.
Lay bread slices in baking dish. Slightly pull them apart until they cover the bottom of the dish. Then layer equal parts of sausage mixture, then cheese. Repeating.
In a separate bowl, with a whisk, whip egg whites, eggs, milk, mustard, salt, and pepper together until slightly frothy. Immediately pour over sausage and cheese. Bake for about 35 minutes. Sprinkle top with reserved green onion. Cut into 12 squares and serve.
Photo of Chef Harris above by Bianca Nieves.