Frittata with Vegetables

We really like this egg dish -- it's a nice alternative to the heavier breakfast casseroles with sausage, bacon, and breads.

Frittata with Vegetables

1 cup Part Skim Ricotta Cheese
1 cup Part Skim Mozzarella Cheese, grated
12 large Eggs
2 Tbsp Olive Oil (or cooking spray)
1 Onion, diced
1 Red Pepper, diced
1 Zucchini, thinly sliced
2 cups Mushrooms, sliced
1/4 cup dry White Wine
Salt and Pepper to taste
1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees. Spray a 13" x 9" pan with cooking spray.

In a large frying pan heat 2 tablespoons olive oil (or spray pan with cooking spray) over medium heat. Add onion and red pepper and cook for 5 minutes until onions are soft and slightly browned.

Add zucchini , mushrooms, and wine and saute until zucchini is soft and wine has evaporated. Add salt and pepper.

Whisk eggs then add ricotta and whisk together until smooth. Stir in vegetables. Pour frittata into pan. Top with mozzarella and sprinkle with parmesan.

Bake for 20 minutes, or until set. Serve immediately.

Skillet Breakfast Casserole

This breakfast casserole is a little bit more work than the Breakfast Casserole we used to make, but to me, this one is worth the effort. It has everything -- sausage, eggs, potatoes, cheese ... and even a few veggies. We made this and served it at Josh and Jessica's baby shower. I remember we had quite an assembly line going putting these casseroles together!

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.

Breakfast Casserole (Sausage and Pepper Strata)

We used to make this a lot for holiday breakfasts -- like at Christmas, Easter, or Mother's Day. The recipe is originally from the Applehood and Motherpie Cookbook although I've changed it up a little bit.  

Breakfast Casserole (aka Sausage and Pepper Strata)

1 pound bulk pork sausage

¾ - 1 loaf homestyle buttertop wheat bread

Soft butter (approximately ½ cup)

3 - 4 cups shredded sharp Cheddar cheese

5 eggs, beaten slightly

2 cups milk

3/4 tsp. dry mustard

1 small green pepper, chopped

Brown sausage. Drain and set aside. Butter one side of each slice of bread; cut or tear bread into 1-inch size cubes.

Spray 13” x 9” pan with non-stick cooking spray. Cover the bottom of the pan with enough bread cubes to completely cover bottom. Sprinkle half the cheese on top of the bread cubes. Cover with sausage. Place remaining bread cubes on top of sausage, using additional bread slices if necessary for even coverage. Top with remaining cheese.

Combine eggs, milk and dry mustard. Pour over all the layers in pan. Cover and refrigerate for several hours or overnight.

Before baking, sprinkle top with chopped green peppers. Bake uncovered at 350 degrees for approximately one hour or until golden brown and set.

Note: Must do ahead. Yield 4 – 6 servings.