SAUSAGE AND PEPPERS BREAKFAST CASSEROLE

Wake up your family’s taste buds with this satisfying dish of savory sausage, creamy eggs and colorful peppers.

This easy and festive casserole is perfect for preparing ahead of time so you can relax and enjoy breakfast with your early rising guests.

 

Ingredients

Serves 9-12

 

 

2 medium red, yellow or orange bell peppers

1 cup chopped red onion

2 cups shredded fontina cheese (8 ounces)

1 cup + 2 tablespoons grated Parmesan cheese (divided use)

1 pound sweet Italian sausage, crumbled (see notes)

1 tablespoon olive oil

salt

pepper

garlic powder

8 extra-large eggs

1 1/2 cups milk

 

Directions

 

Lightly grease a 9×13 pan with cooking spray. Preheat your oven to 375 degrees F.

Rinse and dry your peppers and cut the stems out. Cut each pepper in half, then in half again. Remove the seeds and membranes. Then slice the peppers and chop the slices into pieces about 1/2 inch long. Set them aside.

Peel and chop your onion (start with 1 medium one) and measure out 1 cup of chopped onion.

Shred your fontina on a box grater (or you can partially freeze the cheese and then throw it in your blender to shred it).

Place your crumbled sausage in a 12-inch skillet and break it up with a wooden or plastic spoon. (If you are starting with sausage links instead of crumbled sausage, cut the links in half and use a small, sharp knife to remove the casings. It will be easier to break the meat up with your hands than trying to do it with a spoon.) Turn the heat on medium high to brown the sausage. Stir the sausage often until it is no longer pink. Using a slotted spoon, transfer the cooked sausage to your baking pan.

In the same skillet, and keeping the small amount of sausage fat that there, add a tablespoon of olive oil and heat it on medium high. Add your onions and peppers and give them a stir. Lightly sprinkle on salt, moving from the top to the bottom of the pan in rows. Sprinkle on black pepper and garlic powder, again covering all of the veggies. Sauté the peppers and onions, stirring often, for 5-6 minutes, or until they are tender. Transfer the veggies to a colander in the sink to drain. Use paper towels to carefully pat them and absorb excess liquid. (You don’t want your casserole to be soggy.) Then transfer the drained peppers and onions to your baking pan and stir them into the sausage.

Stir your fontina and 1 cup of Parmesan into the sausage and peppers.

In a medium bowl, whisk your eggs well. Then, whisk in your milk. Pour the egg mixture over the sausage and peppers. Sprinkle on 2 tablespoons of Parmesan. Bake, uncovered for 40 minutes, or until the top is set and browned a bit, and a cake tester or toothpick inserted in the center comes out clean.

Let the casserole rest for five minutes before cutting into it and serving. Store leftovers in the fridge, covered with foil (not plastic, because that will create too much moisture).

 

Notes

 

If you don’t see crumbled Italian sausage in the meat department, try asking your grocer’s butcher for it. Otherwise, you’ll have to buy the links and remove the casing to crumble the meat.

If you want to start preparing this the night before, brown your sausage, sauté your veggies, drain them and prep your cheeses. Assemble the casserole in the morning before baking it.

 

originally from: cooking with mamma c

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