FARMER'S MARKET EGG CASSEROLE (Adapted from Two Healthy Kitchens)

The great thing about this casserole is that not only is it beautiful and healthy, but I can make it the night before, and then just throw it in the oven before my guests arrive. No slaving in the kitchen for hours leading up to the brunch! It slices up beautifully, and I love that it has no flour – the hash browns are the base of the dish. This dish is also great for a weeknight meal served with a salad.

1 pound sweet Italian turkey sausage
1 cup diced sweet onion (from about half a large onion)
8 ounces fresh sliced mushrooms
2 cloves garlic, minced
2 cups frozen shredded hash brown potatoes (I used refrigerated instead of frozen)
2 cups shredded sharp cheddar cheese, divided
1 cup diced green pepper (from about 1 small-medium pepper)
3 plum tomatoes, seeded and diced
6 chopped green onions
12 eggs
1¾ cup milk
1/4 minced fresh parsley
1 teaspoon kosher salt
1 teaspoon dried basil
¼ teaspoon black pepper

In a large non-stick skillet over medium heat, cook sausage, onions, mushrooms, and garlic until sausage is no longer pink and mushrooms have given off some of their liquid, about 10 minutes. Throughout cooking, stir to crumble sausage and break up mushrooms. (You can leave the mushrooms in larger slices or break them into little pieces as you crumble the sausage.)

In a 9×13 pan coated with cooking spray, layer potatoes (there is no need to thaw them), sausage mixture, 1 cup cheese, green peppers, tomatoes, and green onions.

In a medium bowl, combine eggs, milk, parsley, salt, basil, and pepper. Whisk thoroughly to combine, then add remaining 1 cup of cheese and whisk again.

Pour egg mixture evenly over other ingredients in baking pan. Cover with plastic wrap and refrigerate overnight. (Alternately, you can bake this casserole immediately.)

In the morning, preheat the oven to 375 degrees F. Bake casserole, uncovered, for about 50-70 minutes, or until egg in middle is just set and edges are lightly golden brown. Remove from oven and allow to cool for 10 minutes before cutting and serving.


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