When Amanda was kind enough to come and visit me this summer, I knew we’d have a weekend with plenty of kitchen time, and lots of wine. Since I wasn’t sure how energetic we’d be feeling in the mornings, I wanted to have something easily prepped ahead of time and low maintenance for breakfast just in case all we wanted to do was lay on the couch and watch Netflix.
The beauty of this casserole, which is my go-to dish for any brunch hosting occasion, is in both its potential for customization as well as its ability to be assembled the night previous, minus the egg mixture. Then, even on the groggiest of mornings you can whisk up those eggs and pour over everything else, stick it in the oven and take a nap until the timer buzzes. You will be rewarded with a delicious and low maintenance crowd pleaser!
- 12 oz of shredded cheese (I like to go 4 oz of velveeta and 8 oz of sharp cheddar but you do you)
- 2 cups frozen homestyle hashbrown potatoes
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 10 oz ground turkey or pork sausage meat
- 8 eggs
- 1/4 cup milk
- 2 tsp salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
- Preheat oven to 375°F.
- In a skillet over medium-high heat, brown the seasoned ground meat. Use your spatula to make sure it cooks into sausage crumbles. When fully cooked, remove from heat and allow to cool for 5-10 minutes (can be done in advance).
- In a 9″x9″ pan, add 8oz of the cheese, potatoes, bell pepper, onion, (cooled) sausage meat, and 1 tsp of salt (you can also add extra pepper if you’d like). Mix all these items together so there is an even distribution. If you do this with your hands, this is where the sausage meat being cool is kind of important.
- In a separate bowl, whisk your eggs, milk, remaining salt, pepper and garlic powder together until combined.
- Pour egg mixture over your other ingredients in the baking dish. Sprinkle remaining cheese on top.
- Cover with foil and bake for 45-55 minutes until the eggs are set. For browning, remove the foil in the last 10 minutes of cooking. Enjoy!
Wine pairing: Well, I mean you’re probably eating this before noon right? I’d stick with a mimosa to be “socially acceptable” but again, you do you. Also, stay tuned for Amanda’s Bellini recipe if you’re not feeling the orange juice!