Southwest Breakfast Casserole
Ingredients
- 1 lb. ground sausage
- 1 large red bell pepper, cored and diced
- 4 garlic cloves, minced
- 1 bunch (about 8) green onions, white and green parts, chopped and separated
- 1 tbs. butter or olive oil
- 1 bag frozen diced potatoes
- 6 eggs
- 1/4 cup heavy cream
- Salt and Pepper
- 2 cups shredded cheese
Instructions
Preheat your oven to 375 degrees. Remove the bag of frozen potatoes from the freezer and set it out to thaw as you prep the rest of the food.In a saute pan over medium high heat, brown the sausage, breaking it up with a wooden spoon or spatula as it cooks. Transfer to a paper towel-lined bowl to drain. In the same pan, melt the butter and saute the bell pepper, white parts of the green onions, and garlic. Transfer to the bowl with the sausage.In a separate mixing bowl, whisk the eggs with the heavy cream and salt and pepper until frothy. Set aside.Remove the paper towels from the bowl with the sausage and veggies. Pour in the frozen diced potatoes so it's half potatoes, half sausage and veggies (I used about 3/4 of the bag). Stir the mix together so its evenly distributed.Butter an 9x9 baking dish. Pour the sausage mix into the dish and spread it evenly. Pour the egg mixture over the sausage mixture, covering the entire pan.Bake for 15 minutes. Remove, and using a spoon stir the mixture, turning it all over so the eggs don't just sink to the bottom and bake up like a quiche and more like a scramble. Return to the oven for 15 minutes. Top with desired amount of shredded cheese and return to the oven so the cheese melts.Top with sliced green onions and fresh salt and pepper before serving.
Details
Prep time: Cook time: Total time: Yield: Serves 4-6