Wednesday, February 29, 2012

Website Wednesday: Weekend Company Breakfast Casserole

I have decided that breakfast casseroles are just not my thang. I have tried them and tried them again. Some with hash browns, some with bread, others with sausage, but all with eggs and cheese. All of these things I like on their own and some combined in some form or fashion but not casserole style.


I want to try and like a nice hearty breakfast casserole but there is something about them. The flavor? Maybe? The texture? More than likely? But I just can’t put my finger on it. And I am beginning to think that I am alone in this feeling towards breakfast casseroles because everyone else I know loves them!

I had hoped that this version would save me from my breakfast casserole hating self (it did have very high ratings) but it just didn’t do it for me. It had tons of flavor and actually baked up nicely. We ate almost half of it but I don’t think I would make it again. I think I am just going to go ahead and give up on breakfast casseroles…

One Year Ago: Cuban-Spiced Chicken Strips with Rice
Two Years Ago: Grands Coffee Cakes


Weekend Company Breakfast Casserole
Printable Version
Prep Time: 20 minutes Cook Time: 60 minutes Wait Time: 8 hours Serves: 6

1 tablespoon canola oil
½ pound sausage
½ large yellow onion, Chopped
½ large green bell pepper, chopped
½ large red bell pepper, chopped
1 garlic clove, minced
4 English muffins, torn into 1-inch pieces
2/3 cups Monterey Jack cheese, shredded
2/3 cup sharp cheddar cheese, shredded
6 eggs
1 cups half-and-half
1/4 cup milk
½ teaspoon season salt
½ teaspoon black pepper
1 teaspoon paprika
¼ teaspoon cayenne pepper

In large skillet, heat oil over medium heat-high heat. Add sausage and cook for 5 minutes, stirring frequently. Add onions, bell peppers, and garlic; cook for 4 minutes or until vegetables are tender.

In a 3-quart baking dish, arrange English muffin pieces in a single layer. Top with sausage mixture and top with cheeses.
In a large bowl, whisk together eggs, half-and-half, milk, and seasonings. Slowly pour egg mixture over cheeses in the baking dish. Cover and chill for at least 8 hours.

In the morning, uncover casserole and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees. Bake casserole for 45-55 minutes or until casserole is set. Cover with aluminum foil to prevent over browning, if necessary. (Always check egg and cheese bakes 15 minutes before they are done and cover them to prevent over browning.) Let stand for 10 minutes before serving.

Adapted from Mommy’s Kitchen as seen on Tasty Kitchen

1 comment:

  1. Maybe it's a texture thing? I'm a breakfast casserole lover, so this looks great to me. I love that it uses english muffins instead of bread!

    ReplyDelete

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