JO COOKS' SAUSAGE POTATO BREAKFAST CASSEROLE
I love to make breakfast casseroles because there's always leftovers. I used almond milk and couldn't tell the difference. Recipe courtesy of Jo Cooks.
Provided by AmyZoe
Categories Breakfast
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400.
- Heat a large skillet over medium-high heat. Add the sausage and cook until it's no longer pink, crumbling with a spoon. Transfer the sausage to a plate and set aside.
- In the same skillet, add the onion and mushrooms and cook until onion is soft and mushrooms have cooked down.
- Add bell peppers and stir. Cook until bell peppers soften a bit.
- In a small bowl, whisk the eggs with the milk, salt, pepper, and red pepper flakes.
- Add the sausage to the vegetables, add the potatoes, 1 1/2 cups of the mozzarella cheese, the egg mixture, and about 3/4 cup of the chopped green onions and stir everything together until well combined.
- Pour the mixture into a 9x13 inch baking dish and sprinkle remaining mozzarella over top. Bake for 30 minutes or until slightly browned (mine was bigger so I baked a little longer).
- Sprinkle with remaining green onions and serve.
Nutrition Facts : Calories 365.3, Fat 22.1, SaturatedFat 9.2, Cholesterol 187.3, Sodium 828.6, Carbohydrate 19.8, Fiber 2.9, Sugar 3.5, Protein 21.9
SAUSAGE & POTATO BREAKFAST CASSEROLE
Found this recipe in an old family cookbook. I jazzed it up and trust me...it is a yummy for the tummy recipe!
Provided by funthymecookin
Categories Breakfast
Time 1h
Yield 4 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray a 1 1/2 Quart Casserole Dish with cooking spray.
- Line bottom of dish with cooked breakfast sausage.
- Grate 3 potatoes with hand grater (use larger holes on grater) *** You may leave skins on or off. Layer potatoes on top of sausage.
- Sprinkle shredded cheese on top of potatoes.
- Beat 3 eggs and pour evenly across the top of prepared dish.
- Sprinkle top with Paprika, Parsley and season with salt and pepper for taste.
- Bake at 375 for 15-20 minutes or until eggs are cooked (casserole won't wobble!).
- Variations: You may wish to cook a diced onion and red pepper in with the meat for added flavor or use ham instead of sausage. This is a fun recipe to play with.
Nutrition Facts : Calories 540.9, Fat 33.9, SaturatedFat 15.3, Cholesterol 231.7, Sodium 751.8, Carbohydrate 28.9, Fiber 3.6, Sugar 1.6, Protein 29.6
SAUSAGE AND POTATO BREAKFAST CASSEROLE
An easy Sausage and Potato Breakfast Casserole recipe
Categories Cheese Onion Potato Breakfast Brunch Bake Sausage Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Cook sausage in heavy large skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. Mix in flour, then milk. Cook until mixture thickens and comes to boil, stirring occasionally, about 5 minutes.
- Arrange potatoes in prepared dish. Top with 1/3 of green onions, 1 cup cheese, 1/3 of green onions, sausage mixture and remaining 1/4 cup cheese.
- Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with remaining green onions and serve.
INSTANT POT SAUSAGE & POTATO BREAKFAST CASSEROLE
Make and share this Instant Pot Sausage & Potato Breakfast Casserole recipe from Food.com.
Provided by Jonathan Melendez
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Set a 6-quart or large Instant Pot to sauté on high. Once hot, add the oil, butter and sausage. Cook, breaking up the sausage with a wooden spoon, until no longer pink, about 5 minutes. Stir in the onion and potatoes and cook for another 2 minutes. Add the spinach, salt, pepper and crushed red pepper flakes, cooking until the spinach as wilted. Turn the machine off and transfer the mixture to a greased 7-inch round baking dish; set aside.
- Clean out the inner bowl and return to the Instant Pot. Insert a metal trivet or wire rack and pour in the water.
- In a large bowl, whisk together the eggs and milk until smooth. Pour into the baking dish over the sausage and vegetable mixture, stirring slightly to evenly incorporate. Sprinkle the top with the shredded cheese and place the dish in the Instant Pot. Lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 30 minutes, and allow to natural release for 10 minutes before manually releasing any residual steam inside.
- Carefully open the lid, remove the baking dish and garnish with chives before serving.
- Note: You can brown the top of the casserole by placing under the broiler until golden brown before serving.
Nutrition Facts : Calories 493.6, Fat 37.8, SaturatedFat 13.9, Cholesterol 487.4, Sodium 1262.9, Carbohydrate 7.4, Fiber 2, Sugar 3.2, Protein 30.2
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