PANTRY BREAKFAST CASSEROLE - JUST A PINCH RECIPES
A fantastic breakfast casserole that's easy to throw together. There are so many textures and flavors in this super cheesy casserole. Potatoes and sausage make this hearty. The egg and a healthy amount of cheese bakes and holds everything together. Onion and red bell pepper add a pop of sweetness compared to the other savory ingredients. Serve this for a lazy Sunday morning breakfast. It's an easy holiday breakfast too.
Provided by Rhonda Cox @Sunshinegirl33
Categories Breakfast Casseroles
Prep Time 30 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
- In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
- In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
- Spray a 9"x13" baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
- Next, add the sausage and veggies over the top of the potatoes.
- Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
- Pour the egg mixture over the top of the casserole.
- Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
- Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look "set" and edges will be slightly browned and pulling away from edges of baking pan/dish).
- Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.
BACON AND EGGS CASSEROLE RECIPE: HOW TO MAKE IT
Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario
Provided by Taste of Home
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain. , In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper. , Pour into a greased 13x9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° until knife inserted in center comes out clean, 40-45 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 289 calories, FatContent 22g fat (10g saturated fat), CholesterolContent 420mg cholesterol, SodiumContent 508mg sodium, CarbohydrateContent 4g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 16g protein.
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