Breakfast Casserole
Get your day rolling with an all in one breakfast.
Breakfast is one of those interesting meals for me that can set me up for the whole day or be skipped and I don’t even notice until late afternoon. This recipe is one I love to make on a Sunday because there’s always leftovers that take Hubby into the week — and taking a break from cooking a meal is an extra treat, even for food goddesses!
This recipe has lots of great things going for it — you can change out the cheeses, meats, and even the fillings to create something new everytime. Go Western-style with cheddar, ham, green peppers and onion, Mexican-style with Monterey Jack cheese and salsa on top, or even Mediterranean with feta sundried tomatoes, spinach, and Klamata olives. There’s no wrong way to enjoy this dish — except if you leave on behind on your plate. — CFG.
Ingredients
9” x 9” non-stick casserole/baking dish
8 frozen hash brown patties
8 large eggs
1/2 cup of milk
1 cup of cheese, shredded
2/3 cup cooked farmer’s sausage, diced
1 bell pepper, diced (I use 1/2 red and 1/2 orange bell pepper for color)
1/2 medium onion, diced
1/8 cup fresh parsley, roughly chopped
1/2 tsp garlic powder
1/2 tsp of ground sea salt
1/4 tsp ground black pepper
Directions
Preheat the oven to 375F.
In large mixing bowl add 8 eggs, 1/2 a cup of milk, 1/2 tsp of ground sea salt, and 1/4 tsp of ground black pepper, and 1/2 tsp of garlic powder and whisk together thoroughly. Set bowl aside.
Thaw 8 hash brown patties in the microwave for 1-2 minutes, then place in a large cast iron skillet on medium-high heat. Brown the patties on both sides until crispy. Make two layers of patties by stacking the patties in a 9” x 9” ungreased baking/casserole dish. Set dish aside.
In the cast iron pan, add 1 diced bell pepper and 1/2 of a diced medium onion. Cook the vegetables just until softened and sear marks form on the onions. Remove from heat and set aside in a bowl to cool.
Add 1 cup of shredded cheese, 2/3 cup of diced farmer’s sausage, and 1/8 cup of roughly chopped freshly parsley, and mix together until full incorporated. Next, add in the cooled onion and bell pepper mixture to the bowl and mix again.
Pour the egg mixture over the hash brown patties and transfer the casserole dish to the preheated oven. Bake at 375F for 40-45 minutes or until casserole is fully set.
Remove from oven and allow to set for a few minutes, then serve and enjoy!
