- 1 lb - Sausage
- 1 Dozen - Medium Eggs (beaten well)
- 3 Russet Potatoes (peeled and cubed)
- 8 oz Can - Mushrooms
- 8 oz Shredded Cheddar Cheese
- 1 - Sweet Onion
- 1 - Bell Pepper
- 2 tsp - Seasoning Salt
- 2-3 TBS - Vegetable Oil (depends on how much fat your sausage produces)
Directions
- In a large skillet over medium heat brown the sausage.
- Then remove the sausage but leave the little remaining grease.
- Add 2-3 TBS vegetable oil and the peeled and cubed potatoes.
- Spread them out into an even layer and let them cook without touching them for 5 minutes.
- After 5 minute flip the potatoes and spread back out into an even layer and let cook another 5 minutes
- Repeat this process for a total of 20 minutes (4 times).
- Add the bell peppers, onions, mushrooms and seasoning salt.
- Give it all a good mix and cook another 5 minutes.
- Transfer to a greased 9x13 casserole dish along with the sausage, half the cheese and the eggs.
- Mix well until everything is well combined.
- Top with remaining cheese
- Bake in a pre-heated 375ยบ oven for 30-35 minutes until the eggs are set and top is nice and golden.
- Enjoy as is, or cut into serving portions and freeze for on the go quick breakfasts
Larry--New to cooking... Should you freeze this before cooking it or after?
ReplyDeleteIf batch cooking is your intention, this is what I do...
DeleteBake and let the casserole sit and cool thoroughly. Stick it in the fridge to chill. Cut into eight servings and wrap them each in cling wrap. Place your individually wrapped servings into freezer bags and freeze. Take one out the night before and reheat on a low power level in the microwave.
Some tips..
I stick the freezer bags in an extra layer of protection: glass pyrex containers with lids to prevent further freezer burn.
Also found that like most ovens, mine runs too hot. I've been cooking for months now and while things turn out well, they're always somehow a little too dark, a little too mushy, a little too tough. Found out my oven is 50 degrees hotter than it should be. Buy a good oven thermometer if you're interested in this level of precision - don't get a cheap one.