HALF QUART CASSEROLE DISH RECIPES

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BREAKFAST CASSEROLE 48 | JUST A PINCH RECIPES



BREAKFAST CASSEROLE 48 | Just A Pinch Recipes image

Colorful, cheesy and delicious, this is a great recipe to have on hand when you have company over or hosting a brunch.

Provided by Francine Lizotte @ClubFoody

Categories     Breakfast Casseroles

Prep Time 15 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 15

2 to 3 medium russet potatoes, peeled and cut into pieces
6 large free-run eggs
1/2 cup(s) whole milk
1 teaspoon(s) italian seasoning
1/2 teaspoon(s) dried rosemary
1/4 teaspoon(s) ground himalayan sea salt, or to taste and divided
1/4 teaspoon(s) freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
1 pound(s) hot italian sausage, casing removed
1 cup(s) white onions, chopped
1/2 cup(s) red peppers, chopped
1/2 cup(s) poblano peppers (substitute green bell peppers), chopped
3 cup(s) button mushrooms, washed and sliced
2 large cloves garlic, pressed
2 1/2 cup(s) sharp cheddar cheese, shredded and divided
1/8 teaspoon(s) sweet paprika

Steps:

  • Preheat oven at 375º and generously grease a 3-quart dish; set aside.
  • Using either a box grater or a food processor, shred the potatoes. Drop them on a clean dish towel, gather the corners, hold the top tightly and squeeze it firmly to remove the excess moisture.
  • Transfer the shredded potatoes to a microwave-safe bowl and cover tightly with cling film.
  • Cook in the microwave for 2 minutes on High. Remove the bowl from the microwave, lift the plastic wrap, stir very well and return the bowl back to the microwave for another 2 minutes. Repeat these steps until they’ve been cooked for a total time of 8 minutes.
  • Meanwhile, add milk to eggs as well as Italian seasoning, rosemary, salt and black pepper. Beat the ingredients very well and set aside.
  • After being cooked for 8 minutes, stir the potatoes, cover again with the cling film so they don’t dry out and let it sit while we start cooking the other ingredients.
  • In a large skillet over medium heat, add hot Italian sausage and cook until brown, about 7 to 8 minutes, breaking the meat into small pieces. Transfer it to a bowl using a slotted spoon and set aside.
  • To the skillet, add red peppers and green peppers; sauté for 3 minutes, stirring constantly.
  • Add mushrooms, stir and season with salt and black pepper; cook for 5 minutes. To this, add pressed garlic and sauté for only one minute.
  • Remove from the heat and transfer the veggies to the meat. Add the shredded potatoes and stir to combine. Add 2 cups of cheese and give a good stir before adding the egg mixture; stir to coat.
  • Spoon the mixture into the prepared 3-quart baking dish and level it out with a spatula. Sprinkle the remaining ½ cup of Cheddar cheese evenly on top as well as sweet paprika.
  • Cover tightly with foil and at this point, the dish can be stored in the fridge for the next morning or transferred to the preheated oven.
  • Bake for 30 minutes. When the half an hour is up, uncover and return the dish for another 15 minutes or until a cake tester inserted in the center comes out clean.
  • Remove from the heat and let it rest for 10 minutes before serving.
  • To view this recipe on YouTube, click on this link >>>> https://youtu.be/5rgEHXx1NsM
  • and for more delicious recipes, visit our YouTube channel >>> https://www.youtube.com/c/clubfoodycom/

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From thekitchn.com
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ENGLISH PEA CASSEROLE Recipe RecipeTips.com. 5 hours ago Spoon half of pea mixture into a lightly greased 2-quart baking dish. Top with half of cheese. Spoon remaining pea mixture over cheese and top with remaining cheese. Sprinkle remaining onion rings over top. Bake, uncovered, at 350° for 15 to 20 minutes or until thoroughly heated.
From share-recipes.net
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