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Saturday, November 3, 2012

Breakfast / Brunch Casserole - Recipe



I looked and looked on the internet for a breakfast casserole I wanted to fix for dinner tonight. Most of the recipes called for a layer of bread, croutons or crescent rolls. I am intolerant of wheat, so I didn’t want to use bread. You could say this recipe is gluten free. I came up with a combination of recipes, hoping mine would turn out okay without the bread. I even wondered if mine would be too soupy. It turned out perfect and was really good! 

This yummy casserole has sausage, eggs, potatoes, cheese, onions, green pepper, mushroom soup and a few other ingredients.

I served fried Plantains sprinkled with brown sugar as a side dish. If you don’t know what Plantains are, they are cooking bananas. You aren’t supposed to eat them raw, because they wouldn't taste good and are meant to be cooked. You’ve probably seen them in the grocery store but didn’t know what they were. Plantains are usually next to the bananas in the produce section and are much bigger than a regular banana, but the skin looks darker. They’re sold separately, so you can buy just one. I’ve been eating Plantains since I was 5 yrs old when we lived in the Philippine Islands as missionaries in Zambongua City. I loved living there and have lots of good memories!

Breakfast / Brunch Casserole - serves 8 – 10

1 lb bulk Bob Evans breakfast sausage (sage, or any flavor)
½ cup chopped onion
½ cup green pepper, chopped
3 - 4 cups frozen hash browns (or 3 - 4 large potatoes, shredded)
9 large eggs
¼ cup Bisquick
1 regular size can evaporated milk (not the small one)
2 ½ cups shredded cheddar cheese
½ teaspoon dry mustard
dill weed (ground or fresh is ok)
1 can Cream of Mushroom soup + ½ soup can of milk
Salt and pepper

Optional: fresh or canned mushrooms. You could also substitute the sausage with bacon or ham.

Directions
Set frozen potatoes out to thaw. Brown the sausage, breaking up pieces, drain and place evenly in the bottom of a 9” x 13” pan. Saute chopped onions & green pepper in same pan you used to cook sausage. Do not cook too much, just a few minutes is good. I don't like mine soggy. Remember they will cook more in the oven
While veggies are sauteing, place the shredded potatoes, spreading evenly, over sausage. Salt and pepper potatoes to taste. Next spread the onions and green peppers over top of potatoes. Sprinkle 1 cup cheese on top of potatoes & other veggies. Then layer (in this order) the sausage, onion, green peppers, and 1 cup cheese on top of this.
(Note – you don’t have to sauté the onions and green pepper, but if you do, don’t let them get too soft because they will cook while baking. Some people don’t like the veggies crunchy, so it’s up to you)

In a bowl, mix the eggs, canned milk and Bisquick with a whisk. Add dry mustard & dill weed to milk and egg mixture, mixing well. Pour this over the layered mixture (sausage, potatoes, cheese) in pan. Poke holes with fork so liquid will go to bottom. Salt and pepper this and then spread 1 cup cheese over top.

Wisk together mushroom soup with ½ soup can of milk. Spread evenly over top of other ingredients in pan. Sprinkle another ½ cup cheese (or more) all over top. Sprinkle a little more dill on top.

Bake in preheated 375* oven for 45 - 55 minutes, making sure the casserole is not soupy when you shake it. Check center for doneness also. Don’t over bake, or it will be too dry. I think the last 20 minutes I turned the heat down to 350*. Your oven may be different than mine, so just use your judgement as far as the temperature. Many recipes said 350* & the only reason I said 375* is because I thought mine may be soupy since I didn't use the bread.

This can be done the night before and put in the refrigerator overnight, but it doesn’t have to be refrigerated overnight like some recipes say.Hope you enjoy this! Serve with fruit.

2 comments:

  1. Great job taking inspiration from multiple recipes and making something new that works for you!

    ReplyDelete