Active time: 25 min. Total time: 1 hour, 10 min.
Yield: Serves 10 (serving size: about 1 cup)
This super easy breakfast bake is basically a loaded breakfast casserole: It’s heavy on the onions, peppers, and sausage, but lighter on the eggs, so it’s an inverse of your typical breakfast casserole. The layered format and ease on the eggs keeps this from getting soggy. You can go ahead and cook this ahead of time by cooking the hash browns ahead of time, then layering on the onions, peppers, and sausage before covering and refrigerating overnight. Then, simply add the custard the next morning and bake. If you can’t find frozen hash patties, you can use shredded hash browns instead. Simply spread about a pound of frozen hash browns in the baking dish and bake at 400 until cooked through. Then go on with the rest of the recipe.
- Cooking spray
- 8frozen hash brown patties (from 1 [21.16-oz.]) pkg.) (such as Pacific Valley Tater Patties)
- 1(1-lb.) pkg. ground sausage (such as Jimmy Dean Original Pork Sausage)
- 1 tablespoon canola oil
- 3 cups sliced yellow onion (from 1 large [12 oz.] onion)
- 1 cup sliced red bell pepper (from 1 medium [8 oz.] pepper)
- 1 cup sliced yellow bell pepper (from 1 medium [8 oz.] pepper)
- 1 1/2 teaspoons kosher salt, divided
- 6large eggs
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- 1(8-oz.) block sharp Cheddar cheese, shredded (about 2 cups)
- 1/4 cup thinly sliced scallions (from 3 scallions)
- 3bacon slices, cooked and crumbled
How to Make It
Preheat oven to 450°F. Lightly coat a 13- x 9-inch glass baking dish with cooking spray. Arrange hash brown patties in a single layer in baking dish (trimming patties as needed to fit). Bake in preheated oven until potatoes are golden and cooked through, about 15 minutes. Remove from oven, and set aside. Reduce oven temperature to 350°F.
Heat a large cast-iron skillet over medium-high. Add sausage; cook, stirring occasionally, until crumbled and browned, about 8 minutes. Transfer sausage to a plate lined with paper towels; reserve drippings in skillet.
Add canola oil to drippings in skillet; heat over medium-high. Add onion and bell peppers; cook, stirring occasionally, until softened, about 10 minutes. Sprinkle with 1/2 teaspoon of the salt. Spoon mixture in an even layer over cooked hash browns in baking dish; sprinkle evenly with cooked sausage.
Whisk together eggs, cream, black pepper, and remaining 1 teaspoon salt in a bowl. Pour mixture over sausage (mixture will seep through to bottom of baking dish). Sprinkle evenly with cheese.
Bake at 350°F until eggs are set, about 25 minutes. Remove from oven; sprinkle with scallions and bacon.
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