Skillet Breakfast Casserole
1 package pork sausage (I use Bob Evan’s Original Recipe)
½ large green pepper
½ onion (Vidalia or sweet onion)
7 slices wheat buttertop bread
1 package sliced mushrooms (8 oz)
3 – 4 potatoes
2 cups of Sharp Cheddar cheese
5 slices wheat buttertop bread
6 eggs
1 ¾ cups milk
1 tsp dry mustard
Pepper to taste
Sprinkle of dried Basil
Tomato
In a large skillet, brown pork sausage and break into small pieces. Dice potatoes (skin on) and boil until tender. In a sauté pan, melt 1 – 2 tablespoons butter and sauté mushrooms until fully cooked. When pork sausage is cooked, move to a dish and hold until ready to use. Drain potatoes and put in pan used for sausage along with a tablespoon or two of butter. Cook until browned.
Chop green pepper and onion into small pieces.
Butter one side of all slices of bread. Place 7 pieces into the bottom of a 13” x 9” baking pan, with one piece cut in half so you can fit in pan to completely cover bottom. Layer half the sausage on top of the bread, then sprinkle half the pepper and onion on top of that. Add half the potatoes and mushrooms and then sprinkle with 1 cup of shredded cheddar cheese.
Break remaining pieces of bread into small pieces and place on top of cheese. Repeat layering with remaining sausage, pepper, onion, potatoes, mushrooms, and cheese.
In medium size bowl, beat eggs, milk, and dry mustard together. Add basil and black pepper to taste. Pour evenly over the casserole. Cover and place in refrigerator overnight.
When ready to bake, take out of refrigerator and preheat oven to 350 degrees. Bake for about 45 minutes or until eggs are set and cheese is bubbling. Chop one tomato into small pieces and sprinkle over top of casserole. Let sit for a few minutes before cutting and serving.
No comments:
Post a Comment