Serving up a breakfast casserole perfect for the holidays


My column this week is short and sweet as I, like many of you, am still running around doing last minute shopping for Christmas gifts and other errands pertaining to the upcoming holiday. Also I’ve been busy formulating new recipes that I can’t wait to try.

Last week I promised to share a breakfast casserole recipe that I created using my homemade breakfast sausage. Well, here it is.

It’s called brunch for a bunch breakfast casserole. My family loves it! I hope you like it and include it on your holiday breakfast menu. The bits of red and green bell peppers in the casserole create a festive holiday presentation.

I hope you enjoy this casserole, which was inspired by my desire to create a special breakfast for my holiday guests.

Brunch for a Bunch Breakfast Casserole


1 lb. breakfast sausage (I use my homemade breakfast sausage.)

3 c. Ore-Ida Potatoes O’Brien hash browns with green pepper and onion

1/2 t. finely ground sea salt

1/3 t. black pepper

3 c. (12 oz.) shredded cheddar cheese (Pepper Jack or Monterrey Jack are good.)

12 eggs, beaten (Can substitute EggBeaters.)

2 c. fat-free Half & Half milk

1/2 c. each chopped onion and red bell pepper

2 T. extra-virgin olive oil


                Preheat oven to 350 degrees. Put oil in skillet and heat on medium high. Add chopped bell pepper and onion. Sauté until onion is translucent. Set aside.

In a skillet coated with cooking spray, cook sausage until browned; drain. Place hash browns in a glass 13” x 9” x 2”-baking dish. Sprinkle with salt and pepper.

Layer sausage, cheese, and then pepper-onion mixture. Into a mixing bowl, combine eggs and milk, stirring well; pour over mixture in pan.

Place casserole into oven and bake for 40-45 minutes or until golden brown and eggs are set in the middle.

Yield: 6-8 servings

Note: Recipe easily can be halved and cooked for the same length of time.


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