Cooked up a couple of breakfast casseroles for a friend this week. They turned out great! My Green Chili Egg puff requires flour, and they needed another one that was gluten-free. So I came up with this one.
It takes some steps the night before, but makes for a quick and easy breakfast the next morning.
Sausage & Veggie Breakfast Casserole
- 1 lb bratwurst sausage (beer, or sweet Italian sausage)
- 1 ½ cups diced sweet onion
- 8 oz fresh sliced mushrooms, roasted
- 2 cloves garlic, minced
- 2 cups frozen shredded O’Brien hash browns, cooked crisp
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup diced red/yellow bell pepper
- 1/2lb grape tomatoes, halved.
- 1/2 cup chopped green onions (from about 6 onions)
- 12 eggs
- 1 3/4 cup whole milk
- 1 bunch fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 2 tsp. sea salt
- 1 tsp. black pepper
For Mikey: You can swap out the bell peppers for 2 small cans of diced green chilies, well drained. 😉
Lightly coat a foil-lined cookie sheet with cooking spray. Spread hash-browns in a single layer, sprinkle with some salt and pepper, and bake until crisp.
Cut all veggies.
Remove sausage from casings.
Toss sliced mushrooms with 1 Tbs. of oil, a little salt and pepper, and spread on another lined cookie-sheet. Roast in oven at 350F, until the mushroom are well browned.
In a large non-stick skillet over medium heat, cook sausage, onions, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes.
Throughout cooking, chop to crumble sausage. Drain the liquid.
In a 9×13 pan coated with cooking spray, layer potatoes (no need to thaw), sausage mixture, then 1 cup cheese, green peppers, tomatoes, and green onions.
In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper.
Whisk thoroughly to combine, then add half of the remaining cheese and whisk again.
Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)
In the morning, top with roasted mushrooms, then remaining cheese. preheat the oven to 375°F.
Bake casserole, uncovered, for about 60-70 minutes, or until egg in middle is just set (no jiggle) and edges are lightly golden brown.
Remove from oven and allow to cool for 15 minutes before cutting and serving.
Great with a dollop of Mexican Crema, and some chopped cilantro or Italian Parsley.
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We are entering the age of the “Home Chef”, a title that’s available to nearly everyone, regardless of age, or financial standing.
That’s what this book is about…because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking…instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.
The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.
The time when the sole requirement to elevate your cooking skills to this level…passion…is emerging.
It’s an amazing time to become a Home Chef…and if you have that passion, I’ll show you how.
Chef Perry P. Perkins