Breakfast Sausage & Potato Casserole
Sausage & Potato Breakfast Casserole
A deeply comforting combo of crispy potatoes, sausages, eggs and cheese baked in one pan. Serve it with plenty of buttered sourdough toast and sliced fresh fruit on the side. This dish can be made ahead and reheated all week for quick breakfasts as long as it lasts.Ingredients:
5 tbsp (75 mL) olive oil, divided
1/2 lb (225 g) breakfast sausages
2 large russet potatoes, about 12 oz (340 g) each
3/4 tsp (4 mL) salt, divided
12 large eggs
1/3 cup (80 mL) whipping cream
2 cups (500 mL) shredded aged cheddar cheese
4 green onions, thinly sliced
Preheat oven to 375°F (191°C).
Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.
While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.
In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.
Bake until puffed and golden around edges and eggs are set
Serves 6 to 8
Place 1 tbsp (15 mL) oil in a deep 9 x 13-inch (23 x 33-cm) casserole dish. Place sausages in dish and coat with oil. Bake until sausages are golden brown, flipping halfway through cooking, 15 to 20 minutes. Transfer sausages to a plate to cool.
While sausages are baking, peel and coarsely grate potatoes. Place in a clean tea towel. Wrap up towel and squeeze out excess water over sink. Heat remaining 4 tbsp (60 mL) olive oil in a large nonstick frying pan over medium-high heat. When oil is hot, carefully add potatoes and 1/2 tsp (2 mL) salt. Cook, stirring and flipping potatoes occasionally until you have large chunks of golden brown and tender potatoes, 8 to 10 minutes. Transfer to a plate to cool slightly.
In a large bowl, whisk together eggs, cream and remaining 1/4 tsp (1 mL) salt. Stir in cheese and green onions. Break crispy potatoes into bite-size pieces and stir into eggs. Pour egg mixture into dish you used to cook sausages. Cut sausages in half and evenly distribute in the egg mixture.
Bake until puffed and golden around edges and eggs are set
Serves 6 to 8
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