Italian Breakfast Casserole
Cheri Clotiaux Stringer
Yield: 12 servings
Tweaked a recipe until it was deliciously and beautifully Italian! This freezes well after baking and easily reheats via microwave, one serving at a time.
1 lb Italian sausage (mild or hot, your preference)
1/4 cup onion, finely diced1/2 red bell pepper, diced
1/2 green bell pepper, diced
12 large eggs
1 cup milk, half & half or evaporated milk
1/2 tsp Italian seasoning
1/2-1 tsp salt
1/2 tsp black pepper
2 cups grated Italian-style cheese blend
20oz pkg O'Brien Hash Browns
Optional: 1/2 cup chopped sun-dried tomato halves with Italian herbs; fresh-chopped basil
Preheat oven to 350ºF, if baking immediately. Spray 9x13 baking dish with cooking spray.
Brown sausage and drain fat. Place in the 9x13 dish.
Sauté onion and peppers in a small amount of olive oil until soft.
Combine eggs, milk, salt, pepper and Italian seasoning in bowl and whisk until smooth. Add onion and peppers to egg mixture and stir well.
Add 1/2 of the grated cheese to egg mixture, then gently fold in the O'Brien Hash Browns too.
Pour mixture over the cooked sausage in the 9x13 pan. Sprinkle remaining 1/2 of Italian cheese blend on the top. If baking next morning, cover and refrigerate.
If refrigerated overnight, remove from fridge 30 minutes before baking. Bake 55-65 minutes (or longer if refrigerated overnight) or until cooked through. Center should be set and edges should be golden brown.
Cool for 5 minutes before slicing.
Brown sausage and drain fat. Place in the 9x13 dish.
Sauté onion and peppers in a small amount of olive oil until soft.
Combine eggs, milk, salt, pepper and Italian seasoning in bowl and whisk until smooth. Add onion and peppers to egg mixture and stir well.
Add 1/2 of the grated cheese to egg mixture, then gently fold in the O'Brien Hash Browns too.
Pour mixture over the cooked sausage in the 9x13 pan. Sprinkle remaining 1/2 of Italian cheese blend on the top. If baking next morning, cover and refrigerate.
If refrigerated overnight, remove from fridge 30 minutes before baking. Bake 55-65 minutes (or longer if refrigerated overnight) or until cooked through. Center should be set and edges should be golden brown.
Cool for 5 minutes before slicing.