This recipe for a pastrami casserole, was a concoction that I just put together one night, frankly, because I was not up to creating a big mess in the kitchen, and I didn’t have a lot of time to spend planning a big meal.
I began by starring into the refrigerator for awhile, like something was going to jump out at me already made and ready to go, this obviously did not happen. So I just started pulling things out that I thought would go together to make a simple one pan meal. I had pastrami, eggs, kale, shredded carrots, spinach…hmmm now what…cheese is a great topping.
Ok, I got the baking dish out and started putting things together.
Now that I have an idea, I can move forward on putting a recipe together.
History of Pastrami
Let’s delve into the history of pastrami first. Maybe there is something here that you will go hmm…I didn’t know that. Let’s see!
Pastrami is a meat product of Romanian origin. It can be made from beef brisket, lamb, or turkey. The raw meat is brined, partially dried, seasoned with spices (garlic, coriander, black pepper, paprika, cloves, allspice, and mustard seed), and then smoked and steamed.
It was introduced in America by Sussman Volk in 1887. He was a kosher butcher from Lithuania that got the recipe from a Romanian friend. His pastrami sandwiches became so popular in New York, that Volk converted his butcher shop into a restaurant to sell pastrami sandwiches.
However, upon further research, there are also claims that it came to New York via Texas who got it from Europe. Serious Eats article states that “German and Czech butcher migrated to Texas and brought with them the way that they prepared meats and cured meats in the Old World.”
Additional Information
Allrecipes.com offers extensive information about pastrami, and also has some very good looking recipes, if you are searching for other ways to serve this highly processed meat. This site also introduces information on Black Pastrami which is rubbed with pepper and molasses.
Nutritional value of Pastrami
Pastrami’s nutritional values: 41 calories, 2 grams of fat, 248 milligrams of sodium, and 6 grams of protein per ounce.
Onto the Recipe
Ingredients:
- 7 eggs
- 1/2 pkg of pastrami lunch meat
- 1/3 cup heavy cream
- spinach
- shredded cheese
- 1tbsp collagan powder (optional) Anthony’s Collagen Peptide Powder, 1 lb, Pure Hydrolyzed, Gluten Free, Keto and Paleo Friendly, Grass Fed, Unflavored, Non GMO,
- 1 tbsp protein powder (optional)
Directions:
- Coat baking dish with cooking spray to prevent sticking
- line the bottom of the baking dish with a layer of spinach
- Add a layer of the pastrami lunch meat- shredded
- Add a layer of cheese to the thickness you desire
- Mix eggs and heavy cream together
- Wisk in collagen powder and protein powder, if used
- Pour egg mixture over layer in baking dish
- Cover with foil
- Place in oven at 375 degrees for approximately 30-35 minutes or until eggs are solid and fully cooked.
- Remove foil and broil for 5-7 minutes to brown top if desired
Done. Happy Yums!
Substitutions:
This recipe is wide open, you can add whatever you like, for example; mushrooms, onions, spices. The choices are plenty, be creative and adventurous.
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