CHEESY BREAKFAST CASSEROLE The best and easiest make-ahead breakfast casserole loaded with sausage, potatoes and cheesy goodness! Prep Time 15 minutes Cook Time 50 minutes Total Time 1 hour, 5 minutes Yield 8 servings 2 small russet potatoes, diced 4 large eggs 1/4 cup milk 1 teaspoon hot sauce, optional Kosher salt and freshly ground black pepper, to taste 1 tablespoon olive oil 3 Italian sausage links, casing removed 1 red bell pepper, diced 1 green bell pepper, diced 1 cup shredded sharp cheddar cheese, divided 2 tablespoons chopped fresh parsley leaves
Preheat oven to 350F. Lightly coat a 9-inch baking dish with nonstick spray. Place potatoes and 1/4 cup water in a microwave-safe bowl. Cover and place into microwave for 4-5 minutes, or until tender; drain well and set aside. In a large glass measuring cup or another bowl, whisk together eggs, milk and hotsauce; season with salt and pepper, to taste; set aside. Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. Stir in bell peppers and potatoes until tender, about 3-4 minutes. Remove from heat. Stir in 1/2 cup cheddar cheese until well combined. Place sausage mixture evenly into the baking dish. Pour egg mixture evenly over the top and sprinkle with remaining 1/2 cup cheese.* Place into oven and bake for 35-40 minutes, or until the eggs are firm. Serve immediately, garnished with parsley, if desired. *This can be covered and placed in the refrigerator for up to 24 hours. When ready to reheat, let the covered casserole sit at room temperature for 1 hour. ~ A woman's heart should be so hidden in God that a man must seek him first in order to find her. -Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
