Recipe Swap Sunday: Breakfast Casserole

As promised, today I’m sharing my breakfast casserole recipe! Unfortunately, I don’t have any pictures. I totally meant to take one on Friday, but then forgot. Sorry.

In other news, I’m not quite sure what to call this dish. It’s not really a quiche because it doesn’t have a crust, and it’s not really a frittata because … well, it’s just not. Frittatas are pancake-y omelets, and this is neither a pancake nor an omelet. (Besides, I don’t have one of those cool frittata pans from WS.) So, if you think of any cool names for this, let me know.

Even without a name, it’s delicious.

Tanya’s Breakfast Casserole

10 oz. sausage, cooked and broken or cut into pieces
1 T butter or olive oil
1/2 pound mushrooms, sliced
1 small onion, diced
1 red pepper, diced
14 eggs
2 c half-and-half cream
2 c Colby-Jack cheese, shredded
3 T fresh parsley (if you have dried parsley, use only 1 T)
1/2 t salt
1/4 t pepper

Preheat oven to 350’F. Lightly grease casserole dishes. This recipe as written fills one 9 x 13″ dish OR one 9″ pie pan AND a 10″ square dish.

In a large skillet, melt the butter (or olive oil, if you prefer) and add all the vegetables. Saute about 5 minutes, then add the cooked sausage. Continue cooking until the sausage is warmed and the veggies are tender.

In a large bowl, wisk all remaining ingredients together. Add the vegetable sausage mixture and combine thoroughly.

Pour into prepared casserole dishes. Bake for 45-60 minutes or until the center is firm and the edges are slightly puffed. (An inserted knife should come out clean.) Let rest for 10 minutes before cutting. ENJOY!

Serves 12-15.

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